Master of Hospitality Administration
First Committee Member
Jean Hertzman, Chair
Number of Pages
A culinary educator must make many decisions that affect the day-to-day activities in both the classroom and the lab. One of the more important decisions is how to select the most appropriate technology to implement for use in teaching and administrative activities. The research presented here is intended to help the educator identify specific needs, decide where the use of technology is desirable, and offer information designed to help the educator make an informed decision about using technology as a teaching tool.
The purpose of this paper is to inform the culinary educator about the technology available for use in both the classroom and the lab setting. There is an ever-increasing pool of technology, making it more important than ever that the educator choose the appropriate lab/kitchen equipment and software programs for use in a specific culinary program. Making an informed decision ensures maximum usefulness of the technology in the setting.
Cooking – Study and teaching; Educational innovations
Adult and Continuing Education and Teaching | Curriculum and Instruction | Food and Beverage Management | Higher Education and Teaching
Cawley, Robert C., "The Interface of Technology in Culinary Arts Education" (2011). UNLV Theses, Dissertations, Professional Papers, and Capstones. 1049.