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.
Library of Congress Subject Headings
Hospitality industry--Study and teaching (Higher)--United States--Evaluation; Cooking schools--United States--Curricula--Evaluation; Curriculum evaluation
Department, Program, or Center
Hospitality and Tourism Management (CAST)
Smyth, Thomas, "Culinary arts competencies in hospitality curriculum" (2001). Thesis. Rochester Institute of Technology. Accessed from
RIT – Main Campus