{"id":{"repo_id":"unlv","oai_identifier":"oai:oasis.library.unlv.edu:rtds-2094"},"canonical_url":"https://search.dev.ndltd.org/etd/unlv/oai:oasis.library.unlv.edu:rtds-2094","repository":{"repo_id":"unlv","name":"University of Nevada - Las Vegas","base_url":"https://oasis.library.unlv.edu/do/oai/"},"display":{"title":"A curriculum needs assessment: Graduate study for corporate and research chefs","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. 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