Master of Science (MS)
First Committee Member
Number of Pages
This study addressed the need of training and education, at a Master's 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.
Assessment; Chefs; Corporate; Curriculum; Graduate; Needs; Research; Study
Food--Research; Vocational education
University of Nevada, Las Vegas
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Brant, Gary Arthur, "A curriculum needs assessment: Graduate study for corporate and research chefs" (1999). UNLV Retrospective Theses & Dissertations. 1095.