Otago Polytechnic

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Research from Woodhouse, Adrian


Adrian Woodhouse


Adrian's professional background is a blend of contemporary food design and artisan food production. He describes his teaching ambition as "to inspire, motivate and teach students" and to "light the fire in their minds". He creates a learning environment that embraces the diversity of his students, giving them all have the opportunity to contribute and participate in the learning process. Adrian uses collaborative learning strategies to bring innovative approaches to his teaching.

Research Outputs

Conference Contribution - Other

Paterson, J & Woodhouse, A. (2019) ROVE more questions than answers. Talking Teaching, 28-29 November, Auckland.

Mitchell, R. & Woodhouse, A. (2019) How assessment of prior learning practices can inform in-class assessment. Talking Teaching, 28-29 November, Auckland.

Mitchell, R., & Woodhouse, A. (2019) Embracing Holistic Assessment and Naturally Emerging Evidence: How assessment of prior learning has informed in-class assessment practices 11th Asian Conference on Education (ACE 2019), 31 October to 3 November 2019, Tokyo, Japan (Programme and Book of Abstracts).


Woodhouse, A. (2018) Finding One's Voice and Battling One’s Head: Autoethnographic Storytelling in the Institution of Higher Education. Maori Research Symposium, Otago Polytechnic, 9 November 2018.

Mitchel, R., & Woodhouse, A. (2018) An Uncomfortable Place. Symposium of Australian Gastronomy, 5 November 2018.

Woodhouse, A. and Mitchell, R. (2017) Using Design Methodologies to Problematise the Dominant Logic of Current Culinary Pedagogy. Proceedings of 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, Lisbon. 19, 20 and 21 October 2017.

Mitchell, R. & Woodhouse, A. (2017) Customising assessment to meet student needs. Assessing Learning Conference, Otago Polytechnic, 29 Nov - 1 December.

Journal Article

Mitchell, R. & Woodhouse, A. (2019) Fostering culinary identities through education - abandoning the vacherin and embracing Phyllis' pavlova. Scope Contemporary Research Topics, Learning & Teaching, 7, 23-30.

Woodhouse, A. (2019) Pūrākau: embracing our indigenous identity and recognising the equality of the implicit other. Scope Contemporary Research Topics (Kaupapa Kai Tahu) 5, 12-17.

Woodhouse, A. (2018) Coming to Autoethnography: A Culinary Story. Scope Contemporary Research Topics (Flexible Learning) 3.

Woodhouse, A. (2017) Reflective storytelling: An Examination of Culinary Spaces and Identity Formation. Scope: Contemporary Research Topics, Kaupapa Kai Tahu: ‘Hopuni: Place, Space and Being’, 2017, pp 94-98.

Conference Contribution - Published Paper

Woodhouse, A. (2019) Indigenous way-finding in the waters of academia: Academic authenticity in the land of Pūrākau. Praxis 19 Professional Practice Symposium, Otago Polytechnic, Dunedin, New Zealand. Wed, 11 December.

Mitchell, R., & Woodhouse, A. (2018) I make; therefore, I know: Assessing Cognitive and Creative Problem-Solving Using Embodied Performances of Practice. Talking Teaching Conference, Christchurch, November 2018.

Chapter in Book

Woodhouse,A., & Mitchell,R. (2018) Using design methodologies to problematise the dominant logic of current culinary pedagogy. Chapter 23,Experiencing Food, Designing Dialogues -Bonacho et al. (Eds) © 2018 Taylor & Francis Group, London, ISBN 978-1-138-57538-7

Mitchell,R., & Woodhouse,A. (2018) Design as pedagogy: Giving culinary arts students agency over their learning. Chapter 27, Experiencing Food, Designing Dialogues -Bonacho et al. (Eds) © 2018 Taylor & Francis Group, London, ISBN 978-1-138-57538-7

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