Competencies needed for articulation among and between post-secondary vocational food service programs in Texas

Abstract

Advisory Committee-the group of experts including representatives from foodservice businesses and industry, post-secondary educators in the foodservice areas of culinary arts, dietetic technology, foodservice supervision, restaurant management, and nursing home foodservice, and the post-secondary vocational home economics program consultant from the Texas Education Agency.Articulation--the intersection or joining points between two levels of the same type of program (e.g., secondary and post-secondary programs; post-secondary and programs offering Bachelor of Science or Bachelor of Arts degrees.).Communi cati on-the interaction among programs either written or verbal.Competencies-knowledge, skills, affective behaviors and judgments needed by students seeking employment in any foodservice occupations.Competency Indicators-training, experiences and practices of students seeking employment in any of the foodservice occupations.Consensus-70 percent agreement (significant at .05 level) among those responding to the survey (this percentage was set by the advisory committee.)Expert-one who teaches, administers, or works in one of the five foodservice areas.

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