Award Date

1-1-1999

Degree Type

Thesis

Degree Name

Master of Science (MS)

Department

Hotel Administration

First Committee Member

Donald Bell

Number of Pages

138

Abstract

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.

Keywords

Assessment; Chefs; Corporate; Curriculum; Graduate; Needs; Research; Study

Controlled Subject

Food--Research; Vocational education

File Format

pdf

File Size

3246.08 KB

Degree Grantor

University of Nevada, Las Vegas

Language

English

Permissions

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Identifier

https://doi.org/10.25669/se1x-kyj8


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