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A Brief History of Culinary Arts Education in America
1 references·16 citing·33 second hop
A Brief History of Culinary Arts Education in America (2005)A Brief History of Culinary Arts Educatio…The French Nobility in the Eighteenth Century (1985)The French Nobility in the Ei…Learning experiences in the culinary classroom: Identifying barriers and enablers in the practical teaching-learning process in gastronomy (2024)Learning experiences in the c…Considering the value of postsecondary culinary education (2022)Considering the value of post…Gastronomi ve Mutfak Sanatları Eğitiminde İstihdam Yapısına İlişkin Bir Araştırma (2021)Gastronomi ve Mutfak Sanatlar…Gastronomi ve Mutfak Sanatları Bölümü Akademik Personelinin Eğitim Profili: Devlet Üniversiteleri Üzerine Bir Araştırma (2020)Gastronomi ve Mutfak Sanatlar…Gastronomi Eğitimi Alan Öğrencilerin İşletme Mutfaklarına Yönelik Tutumları (2020)Gastronomi Eğitimi Alan Öğren…Emotion and rationality by degree: a history of the hospitality degree program at Niagara College Canada (2020)Emotion and rationality by de…GASTRONOMİ VE MUTFAK SANATLARI EĞİTİMİNİN KALİTE GÖSTERGELERİ AÇISINDAN DEĞERLENDİRİLMESİ (2019)GASTRONOMİ VE MUTFAK SANATLAR…ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE (2019)ASSESSING THE QUALITY OF GAST…Gastronomi ve Mutfak Sanatları Öğrencilerinin Workshop Etkinlikleri Algısının Değerlendirilmesi: Afyon Kocatepe Üniversitesi Örneği (Evaluation of Gastronomy and Culinary Arts Students Perceptions of Workshops: A Case of Afyon Kocatepe University) (2018)Gastronomi ve Mutfak Sanatlar…Food and Beverage Education and Scholars in Turkey (2018)Food and Beverage Education a…Hospitality Training Research (2017)Hospitality Training ResearchGastronomi ve Mutfak Sanatları Eğitiminde Karşılaşılan Sorunların İncelenen Problem Durumları Bağlamında Analizi Analysis of Problems Encountered in Gastronomy and Culinary Arts Education in the Context of Examined Problem Situations (2017)Gastronomi ve Mutfak Sanatlar…Challenges faced by female chefs in the Kenyan hospitality industry: A study through an African oral tradition of storytelling (2017)Challenges faced by female ch…GASTRONOMİ EĞİTİMİNDE GEÇ Mİ KALINDI ACELE Mİ EDİLİYOR? (2016)GASTRONOMİ EĞİTİMİNDE GEÇ Mİ …An Investigation of the Current Course Content on the BA (Hons.) in Culinary Arts Hot Kitchen Modules in the Dublin Institute of Technology to Ascertain whether the Content is Adequate in Meeting the Needs of the Stakeholders (2012)An Investigation of the Curre…Evaluating quality in associate degree culinary arts programs (2010)Evaluating quality in associa…Defining Quality (1993)Hospitality-management Competencies (2000)Mail and internet surveys : the tailored design method (2007)Intersections: The Simultaneity of Race, Gender and Class in Organization Studies (2008)Oral Literature in Africa (2012)Conversation Method in Indigenous Research (2020)The development of HEdPERF: a new measuring instrument of service quality for the higher education sector (2005)The effectiveness of culinary curricula: a case study (2009)Achieving Excellence by Means of Critical Reflection and Cultural Imagination in Culinary Arts and Gastronomy Education (2011)Vocational Commitment and Postgraduate Intentions of Gastronomy Students: Mediating Role of Robotics, Artificial Intelligence, and Service Automation (RAISA)-based Economy Concerns (2023)Perceptions and attitudes of undergraduate tourism students towards working in the tourism industry in Turkey (2000)Tourism employment: contingent work or professional career? (2001)Hospitality Students' Competencies: Are They Work Ready? (2011)GASTRONOMİ VE MUTFAK SANATLARI ALANINDA KARİYER PLANLAMANIN ÖNÜNDEKİ ENGELLER (2023)Öğrencilerin yiyecek içecek sektörüne yönelik algılarının belirlenmesi üzerine bir araştırma (2024)Profesyonel aşçılık okulu mezunlarının sektördeki başarıları ve sektör profesyonellerinin mezunlara bakış açısı (2025)Understanding the Role and Methods of Meta-Analysis in IS Research (2005)Quality and Satisfaction With Culinary Education: Evidence From Cyprus (2014)The Comparative Study of the Culinary Curriculum Between Taiwan and USA (2006)Türkiye de Yükseköğretim Düzeyinde Gastronomi Eğitimi Alan Öğrencilerin Beklenti ve Değerlendirmelerine Yönelik Bir Araştırma (A Study on the Expectations and Evaluations of Students Receiving Gastronomy Education at Tertiary Level in Turkey) (2017)Gastronomi ve Mutfak Sanatları Uygulama Mutfağının Tasarım ve Tetkiki: İstanbul Örneği (2022)A Critical Outlook on the Problems of Formation and Content of Gastronomy and Culinary Arts Education (2023)The Value of Culinary Education: Evaluating Educational Costs, Job Placement Outcomes, and Satisfaction With Value of Associate Degree Culinary and Baking Arts Program Graduates (2012)Comparative Assessment of Culinary Competencies among Students in Gastronomy and Culinary Education (2026)Why use design methodology in culinary arts education? (2013)From Sensory Engagement to Culinary Innovation: Integrating Five-Sense Experiential Learning and Scaffolding Theory with Local Ingredients (2026)When More Practice Does Not Mean More Competence: Converting Experiential Exposure into Work Readiness in Ghanaian Hospitality Higher Education (2026)Development and formation of student competencies for the hotel and restaurant sphere with distance learning (2021)Türkiye’deki Üniversitelerin Turizm Bölümlerinde Görevli Akademisyenlerin Eğitim Profili (2024)Education Profile of Akademic Staff Teaching in The Department of Tourism Management in Turkey (2025)The Challenge of Revolution (2001)Conspicuous Consumption and Dynamic Pricing (2013)Human Capital and Industrialization: Evidence from the Age of Enlightenment * (2015)
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References

  • 1985The French Nobility in the Eighteenth Century146 cited

Cited by

  • 2017Challenges faced by female chefs in the Kenyan hospitality industry: A study through an African oral tradition of storytelling18 cited
  • 2010Evaluating quality in associate degree culinary arts programs16 cited
  • 2019ASSESSING THE QUALITY OF GASTRONOMY EDUCATION: TURKEY CASE15 cited
  • 2024Learning experiences in the culinary classroom: Identifying barriers and enablers in the practical teaching-learning process in gastronomy9 cited
  • 2020Gastronomi ve Mutfak Sanatları Bölümü Akademik Personelinin Eğitim Profili: Devlet Üniversiteleri Üzerine Bir Araştırma9 cited
  • 2021Gastronomi ve Mutfak Sanatları Eğitiminde İstihdam Yapısına İlişkin Bir Araştırma8 cited
  • 2018Food and Beverage Education and Scholars in Turkey8 cited
  • 2019GASTRONOMİ VE MUTFAK SANATLARI EĞİTİMİNİN KALİTE GÖSTERGELERİ AÇISINDAN DEĞERLENDİRİLMESİ8 cited
  • 2017Gastronomi ve Mutfak Sanatları Eğitiminde Karşılaşılan Sorunların İncelenen Problem Durumları Bağlamında Analizi Analysis of Problems Encountered in Gastronomy and Culinary Arts Education in the Context of Examined Problem Situations4 cited
  • 2016GASTRONOMİ EĞİTİMİNDE GEÇ Mİ KALINDI ACELE Mİ EDİLİYOR?3 cited
  • 2020Gastronomi Eğitimi Alan Öğrencilerin İşletme Mutfaklarına Yönelik Tutumları3 cited
  • 2020Emotion and rationality by degree: a history of the hospitality degree program at Niagara College Canada

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1 cited
  • 2012An Investigation of the Current Course Content on the BA (Hons.) in Culinary Arts Hot Kitchen Modules in the Dublin Institute of Technology to Ascertain whether the Content is Adequate in Meeting the Needs of the Stakeholders1 cited
  • 2022Considering the value of postsecondary culinary education1 cited
  • 2017Hospitality Training Research0 cited
  • 2018Gastronomi ve Mutfak Sanatları Öğrencilerinin Workshop Etkinlikleri Algısının Değerlendirilmesi: Afyon Kocatepe Üniversitesi Örneği (Evaluation of Gastronomy and Culinary Arts Students Perceptions of Workshops: A Case of Afyon Kocatepe University)0 cited