welcome learning centre information skills session
TRANSCRIPT
Induction for Chefs
Resources
Moodle“Yes Chef”
Services
Learning Centre Information Skills Session
A quick reminder of what’s cooking in the
Learning Centre
Resources
Library
Study facilities
Free Wi-Fi
E-resources
Gastronomy Collection
Services
Lending
Information
Support
Skills Sessions
Events
Moodle
Online
Accessible 24/7
V L E
Course materials
Library Resources
“Yes Chef”
Quiet working
Silent mobiles
Capped drinks
No food!
Student charter
Learning Centre Information Skills Session
Harvard ReferencingStudy Skills
Research methods
Using learning resources
Managing your time
Note taking
Presentations
Using computers
Avoiding plagiarism
Harvard referencing
We can help
Presenting someone else’s ideas as your own
Another persons actual words
Another persons ideas or theories
Facts and statistics that are not common knowledge
Unaccredited use of someone else's words or ideas
Plagiarism? What is it?
Examples
Avoiding Plagiarism
Activity
The Plagiarism Game
Sort the various situations into
the correct category
What do you notice?
Example / Activity
The Food of Mexico 1
The Food of Mexico with hints
The Food of Mexico 2
The Food of Mexico with hints
Harvard Referencing
Example
Give credit - Acknowledge your sources
Quotations
Reference lists
Bibliographies
Methods
Tools and Tips
Hanneman, Leonard J. (2009) Patisserie. [online]. Routledge.
Available from: http://www.myilibrary.com?ID=233001 [Accessed 30 July 2014].
Quotations and in-text citation
Example
On baking cakes “Richness - the more sugar a cake contains, the cooler the oven temperature and the longer the cooking time that is required. This is because the richer the cake, the more crust colour is formed”(Hanneman, 2009, p.97).
Direct quote word for word from any source
Author PageDate In-text citation
Quotations and in-text citation
Example
Indirect quote reference to an idea , putting things in your own words
Rich cakes with a high sugar content require a cool oven temperature and a longer cooking time. Rich cakes have more crust colour. (Hanneman, 2009, p.97).
Author PageDate
(Hanneman, 2009). For the whole text(Hanneman, 2009, p.97). When referring to a specific page(Hanneman, 2009, pp. 97-100). For a page range
Reference List
Example
Farrow, J. (2009) Chef school: step-by-step techniques for culinary expertise. London: Hamlyn.
Leto, M. J. and Bode, W. K. H. (2012) The larder chef: food preparation and presentation. 4th ed. London: Routledge.
Willsher, K. (2012) French website reveals waiters' tricks to make customers part with money. Available from: http://www.theguardian.com/world/2012/jul/26/french-waiters-tricks-customers-money [Accessed 29 July 2014].
Order of info cards
Reference List / Bibliography
Example / Activity
Reference list the sources you have cited within your work
Bibliography all the relevant sources you have referred to and have informed your work
Chefs books and projects
Learning Centre Information Skills Sessions
Think about study skills you will need
Further help Plagiarism
ReferencingStudy skills on Moodle
Learning Centre Information Skills Session
Harvard ReferencingThis session
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