A curriculum needs assessment: Graduate study for corporate and research chefs

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.

Name thesis:degree_name

Master of Science (MS)

Level thesis:degree_level

Thesis

Discipline thesis:degree_discipline

Hotel Administration

Grantor dc:publisher

University of Nevada, Las Vegas

Year

1999

Author dc:creator

• Brant, Gary Arthur

Contributors dc:contributor

• Donald Bell

Statement dc:rights

• IN COPYRIGHT. For more information about this rights statement, please visit http://rightsstatements.org/vocab/InC/1.0/

Language dc:language

English

Identifier

https://oasis.library.unlv.edu/rtds/1095

OAI identifier oai:identifier

oai:oasis.library.unlv.edu:rtds-2094