Topics
Delphi studyTopical concept
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
In view to the skills gap challenge in the chefs’ occupation, the purpose of this study was to ident...
Educational standards and competencies are key features of the educational reform movement. The purp...
[[abstract]]The purpose of this study is to integrate practical competencies into a curriculum for h...
A modified two-round Delphi study of fifteen hospitality educators and fifteen industry managers was...
The purpose of this study was twofold; to survey practitioners and educators to rank their perceptio...
This study is an evaluation of the culinary arts curriculum at Schenectady County Community College,...
The purpose of this research study was to examine how chefs and other individuals in the food indust...
It is important that education and training programmes align with the needs of the professions they ...
The hospitality industry in Canada is growing. With that growth is a demand for qualified workers t...
The purposes of this study were (1) to identify a list of knowledge and skill competencies that are ...
Thesis (MEd (Curriculum Studies)--University of Stellenbosch, 2007.Culinary studies is a relatively ...
As externships evolved from their vocational education roots into the university setting, both the c...
The purpose of this presentation was to give individuals interested in pursuing a career in culinary...
Culinary arts school have been created to supplement the hospitality industry’s workforce need. Howe...
This study addressed the need of training and education, at a Master\u27s degree level, for corporat...
In view to the skills gap challenge in the chefs’ occupation, the purpose of this study was to ident...
Educational standards and competencies are key features of the educational reform movement. The purp...
[[abstract]]The purpose of this study is to integrate practical competencies into a curriculum for h...
A modified two-round Delphi study of fifteen hospitality educators and fifteen industry managers was...
The purpose of this study was twofold; to survey practitioners and educators to rank their perceptio...
This study is an evaluation of the culinary arts curriculum at Schenectady County Community College,...
The purpose of this research study was to examine how chefs and other individuals in the food indust...
It is important that education and training programmes align with the needs of the professions they ...
The hospitality industry in Canada is growing. With that growth is a demand for qualified workers t...
The purposes of this study were (1) to identify a list of knowledge and skill competencies that are ...
Thesis (MEd (Curriculum Studies)--University of Stellenbosch, 2007.Culinary studies is a relatively ...
As externships evolved from their vocational education roots into the university setting, both the c...
The purpose of this presentation was to give individuals interested in pursuing a career in culinary...
Culinary arts school have been created to supplement the hospitality industry’s workforce need. Howe...
This study addressed the need of training and education, at a Master\u27s degree level, for corporat...
In view to the skills gap challenge in the chefs’ occupation, the purpose of this study was to ident...
Educational standards and competencies are key features of the educational reform movement. The purp...
[[abstract]]The purpose of this study is to integrate practical competencies into a curriculum for h...
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