David Brough

Abstract

This study is an evaluation of the culinary arts curriculum at Schenectady County Community College, in Schenectady, New York. The purpose of the evaluation is to investigate the efficiency of the culinary arts program, and its ability to prepare the graduate for success in the hospitality industry. Using the Delphi Technique, each alumni of the program was asked to respond to a questionnaire. This data was then reviewed to determine the results of the survey. The review of literature was most helpful in obtaining additional insight from authorities in culinary education and the hospitality industry. The review of the data collected from the graduates and the relevant literature concur that the program needs to be as practical as possible. The practical application of the theory obtained in class must simulate the "real world" environment in order to be successful.

Library of Congress Subject Headings

Schenectady County Community College--Curricula; Cooking schools--New York (State)--Schenectady; Cookery--Study and teaching; Food service--Study and teaching

Publication Date

1992

Document Type

Thesis

Department, Program, or Center

School of Food, Hotel and Tourism Management (CAST)

Advisor

Marecki, Richard

Advisor/Committee Member

Marecki, Richard

Comments

Note: imported from RIT’s Digital Media Library running on DSpace to RIT Scholar Works. Physical copy available through RIT's The Wallace Library at: TX911.5 .B76 1992

Campus

RIT – Main Campus

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