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| Titel: |
A Suggested Curriculum for Associate Degree Culinary Arts Programs |
| Auteur: |
Hertzman, Jean L. |
| Verschenen in: |
Journal of culinary science & technology |
| Paginering: | Jaargang 6 (2008) nr. 4 pagina's 256-278 |
| Jaar: |
2008-12-15 |
| Inhoud: |
The curriculum is the foundation of any academic program. Associate degree culinary arts programs (ADCAPs) are a relatively new segment of higher education, thus very little academic literature exists about these programs. This study applies mixed methodology to determine a suggested curriculum for ADCAP. The researcher compares current curriculum requirements derived from content analysis of degree worksheets to the opinions of culinary educators and industry chefs regarding the importance of teaching specific professional and general education subjects obtained through a survey using Dillman's (2000) Tailored Design Method. The resulting 67 semester credits suggested curriculum includes 49 credits of professional courses and 18 credits of general education courses, as well as work experience and internship requirements. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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