A curriculum needs assessment: Graduate study for corporate and research chefs

This study addressed the need of training and education, at a Master\u27s degree level, for corporate and research chefs. Actual competencies, the importance of those competencies and the education needed for proficiency in those competencies was a secondary objective of the study. Foodservice professionals who are current members of the American Culinary Federation and the Research Chefs Association were selected as respondents. A total of 150 respondents returned completed survey forms used for data analysis in this study. Responses indicated a definite need for a program of this nature, although the importance of several specific competencies did not fall within expected parameters