Online from: 1989
Subject Area: Tourism and Hospitality
Options: To add Favourites and Table of Contents Alerts please take a Emerald profile
|Title:||The effectiveness of culinary curricula: a case study|
|Author(s):||Keith F. Müller, (George Brown College, Toronto, Canada), Dawn VanLeeuwen, (New Mexico State University, Las Cruces, New Mexico, USA), Keith Mandabach, (New Mexico State University, Las Cruces, New Mexico, USA), Robert J. Harrington, (University of Arkansas, Fayetteville, Arkansas, USA)|
|Citation:||Keith F. Müller, Dawn VanLeeuwen, Keith Mandabach, Robert J. Harrington, (2009) "The effectiveness of culinary curricula: a case study", International Journal of Contemporary Hospitality Management, Vol. 21 Iss: 2, pp.167 - 178|
|Keywords:||Canada, Catering industry, Curricula, Education, Students, Training|
|Article type:||Research paper|
|DOI:||10.1108/09596110910935660 (Permanent URL)|
|Publisher:||Emerald Group Publishing Limited|
Purpose – The purpose of this paper is to examine and compare current culinary student, graduated culinary student, and industry responses to educational skills attained.
Design/methodology/approach – This paper uses a survey methodology to examine perceptions of what and how institutions might best prepare culinary students for success in the workplace.
Findings – Students enter culinary education institutions with expectations of the experience they will gain and the skills/knowledge they will master. After graduation, they discover how prepared they are for a culinary career. Similarly, employers expect students to enter the work place with specific skills and abilities. Findings provide both similarities and differences among the respondent groups.
Research limitations/implications – The study was conducted in only one country using graduates from one culinary school and industry needs of Eastern Canada. Based on an analysis of the findings, educators and industry should address key skills of the culinary profession to ensure culinarian success and satisfaction.
Originality/value – The present study provides evidence of the strengths and weaknesses of the North American culinary education process using a triangulated approach. The findings have important implications for culinary education as well as other hospitality-related educational programs.
Existing customers: login
to access this document
To purchase this item please login or register.
Complete and print this form to request this document from your librarian