Abstract
A modified two-round Delphi study of fifteen hospitality educators and fifteen industry managers was used to identify instructional objectives for culinary arts education and to establish the positions of educator and industry relative to these objectives. These professionals confirmed that there does exist a divergent opinion on competencies, while affirming the value of continued dialogue to apprise each other of their needs. Working with culinary arts faculty, the voice of industry speaks to great and immediate challenges, which require an evolving curriculum to prepare future culinarians.
Library of Congress Subject Headings
Hospitality industry--Study and teaching (Higher)--United States--Evaluation; Cooking schools--United States--Curricula--Evaluation; Curriculum evaluation
Publication Date
2001
Document Type
Thesis
Department, Program, or Center
Hospitality and Tourism Management (CAST)
Advisor
LaLopa, Joseph
Recommended Citation
Smyth, Thomas, "Culinary arts competencies in hospitality curriculum" (2001). Thesis. Rochester Institute of Technology. Accessed from
https://repository.rit.edu/theses/477
Campus
RIT – Main Campus
Comments
Note: imported from RIT’s Digital Media Library running on DSpace to RIT Scholar Works. Physical copy available through RIT's The Wallace Library at: TX911.5 .S69 2001