Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy

Abstract

* Acknowledgments * Introduction * Chapter 1. Culinary Arts As a Profession: Possibilities and Prospects * The Liberal/Vocational Debate in Culinary Arts * Relative Importance of Liberal and Vocational Education in Culinary Arts * Professional, Professionalism, and Professionalization in Culinary Arts * Four Essential Criteria for Distinguishing Professional Occupations * Chapter 2. Culinary Arts Curriculum Development: The Heart of the Educational Enterprise * Toward a Definition of Curriculum * Curriculum Development--The Process * Recognizing the Master Performer * Curriculum Design for Deep Learning * Assessment and Examination of Different Kinds of Learning * Chapter 3. Framework for the Development and Validation of a New Culinary Arts Degree Program * Culinary Arts Program Conception * The Preliminary Program Proposal * Preparation of the Program Documentation * Validation and Accreditation * Summary * Chapter 4. Guidelines for Quality Assurance in Curriculum Development for Culinary Arts Degree * Quality Assurance in Curriculum Implementation and Management * Assessments and Examinations * Disciplinary Procedures * Student Appeals * Annual Monitoring Report * Consideration of the Annual Monitoring Report * Program Review * Termination of a Program * Chapter 5. The Role of Reflexivity in Assuring Curriculum Quality in Culinary Arts * Reflection, Reflexivity, Reflective Thinking: A Never-Ending Dance * Advantage of Reflective Ethnography in Culinary Arts Curriculum Development * Problem Solving or Critical Theory in Culinary Arts Education * Chapter 6. The Curriculum Journey * Introduction * The Chronology of the Curriculum Development Process (May 1996 to May 1998) * Conclusion * Chapter 7. Assuring Curriculum Quality in Graduate Diplomas and Master's Degrees in Culinary Arts and Gastronomy * Studying for Graduate Degrees * Graduate Student Recruitment and Registration * Induction and Integration of the New Graduate Student * Culinary Arts and Gastronomy Graduates and the Future * Chapter 8. Implications of the Introduction of Doctorate Degrees in Culinary Arts and Gastronomy * PhD or ProfD * Addressing the Introduction of ProfD Degrees in Culinary Arts and Gastronomy * Differentiating ProfD from PhD * The Nature of Professional Doctoral Study in Culinary Arts * Process and Product in Doctoral Study * Bibliography * Index * Reference Notes Included

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