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With the aim of providing the concerned reader a realistic overview of the status of culinary education and training, at a global scale, Chapter 4 explores issues of interest to industry stakeholders. Emphasis is given to the historical evolution of culinary education and training, the development of the curriculum, quality and relevant indicators, associated challenges, including the questionable value of such an experience, and the existing educational offerings, both in traditional and non-traditional educational settings. Furthermore, the long-standing ambiguities that continue to impede the acceptance of culinary arts as a valid academic discipline are critically discussed.
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