Dissertation/Thesis Abstract

Professionalism in Culinary Arts: Perceptions and Assessments for Training and Curricular Design
by Mack, Glenn R., Ed.D., Nova Southeastern University, 2012, 206; 3535705
Abstract (Summary)

The researcher designed this mixed-methods dissertation to delve further into the definition of professionalism for cooks and chefs within the culinary arts industry. The researcher also explored the process of professionalization (i.e., the process by which members attempt to transform their occupation into a profession) within the field of culinary arts.

Culinary educators convey shared values and ideals of behavior, yet they hold varying definitions and standards of professionalism. The writer surveyed members of professional hospitality associations to obtain their perceptions regarding which professional attributes that cooks and chefs best exemplify in the restaurant industry and which areas of professionalism need the most improvement.

This exploratory study categorized critical areas for improvement of professionalism standards within the hospitality industry based upon quantitative and qualitative data. The research makes recommendations for specific training in the workplace and in the culinary classroom to address the current inadequacies of professional values, attitudes, or behaviors.

Indexing (document details)
Advisor: Rich, Ralph J.
Commitee: Edmonds, Alex, Kern, Ronald P., McNally, Ami
School: Nova Southeastern University
Department: Education
School Location: United States -- Florida
Source: DAI-A 74/05(E), Dissertation Abstracts International
Subjects: Adult education, Curriculum development, Vocational education
Keywords: Affective behavior, Assessment, Culinary, Employer attitudes, Occupational surveys, Professional training
Publication Number: 3535705
ISBN: 978-1-267-88271-4
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