The Comparative Study of the Culinary Curriculum Between Taiwan and USA

Meng-Lei Monica Hu · Li‐Chen Chen · Lin Lin

12 citations0/0 files storedJournal of Culinary Science & Technology

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Hospitality and Tourism Education Vocational Education and Training Culinary Culture and Tourism

Abstract

The purpose of this study is to analyze and compare the differences in educational paradigm, curriculum design, developmental mode, and curriculum practice in culinary art between Taiwan and USA. Based on the findings of the study, recommendations are made with the purpose of improving culinary education in Taiwan. This study adopts comparative education methodology and content analysis. The points of comparison are educational objectives, definition, curriculum design, and development. The length of schooling, curriculum design, and degree offering are similar between Taiwan and USA. The article concludes with a series of recommendation. doi:10.1300/J385v05n02_08

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2000Hotel management curriculum reform based on required competencies of hotel employees and career success in the hotel industry 2001Challenges in international hospitality management education 1998Curriculum Review 2003Virtual Learning Environments in Hospitality, Leisure, Tourism and Sport: A Review 1998Stakeholders and Tourism Education 2004Curriculum analysis of foods and beverage management of technological and vocational education in Taiwan 2004Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy

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