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Direct linkRobert Baradaran – ProQuest LLC, 2024
The skills that culinary school graduates gain from the curriculum do not align with the culinary industry requirements for their first position. This problem, if not addressed, will lead to lower enrollment of students and a limited number of employed culinary arts graduates in California. This basic qualitative study aimed to explore California…
Descriptors: College Graduates, Student Attitudes, Cooking Instruction, Foods Instruction
Peer reviewedCormier-MacBurnie, Paulette; Doyle, Wendy; Mombourquette, Peter; Young, Jeffrey D. – European Journal of Training and Development, 2015
Purpose: This paper aims to examine the formal and informal workplace learning of professional chefs. In particular, it considers chefs' learning strategies and outcomes as well as the barriers to and facilitators of their workplace learning. Design/methodology/approach: The methodology is based on in-depth, face-to-face, semi-structured…
Descriptors: Hospitality Occupations, Workplace Learning, Foreign Countries, Informal Education
