Culinary arts competencies in hospitality curriculum

Abstract

A modified two-round Delphi study of fifteen hospitality educators and fifteen industry managers was used to identify instructional objectives for culinary arts education and to establish the positions of educator and industry relative to these objectives. These professionals confirmed that there does exist a divergent opinion on competencies, while affirming the value of continued dialogue to apprise each other of their needs. Working with culinary arts faculty, the voice of industry speaks to great and immediate challenges, which require an evolving curriculum to prepare future culinarians.

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