It is important that education and training programmes align with the needs of the professions they are designed to support. The culinary arts and hospitality industry is a vocational area that needs to be examined more closely to ensure that the skills and competencies taught are those that will actually be needed when students matriculate from…

The article deals with comparative analysis of conceptual approaches and content of cooks' training in Ukraine, European countries, the USA and Eastern Partnership countries. It has been found out that national vocational education is grounded on education standards and activity-based approach to forming the training content, subject-based…

Document review and interviews were conducted with college admissions' personnel to gather data regarding alignment of proficiency-based diploma systems and college eligibility and entry requirements. In addition, leaders and representative personnel from and Maine businesses and the U.S. military were interviewed to identify postsecondary career…

This study was designed to provide multiple sources of evidence of the validity of the Creative Achievement Questionnaire (CAQ) and to clarify the hierarchy of creative achievement using Rasch analyses. A total of 905 Taiwanese participants (345 men and 558 women) completed the CAQ online. The Rasch model was used to assess model-data fit. A…

It takes one sweet company to make an industry collaboration work! Hershey Entertainment and Resorts is that company! The company is best known for its resort and entertainment entities. As background, it is important to understand the philanthropic history of the company, Milton Hershey, and the town he built on chocolate. Milton Hershey left…

Navajo Technical University first opened its doors in 1979 as the Navajo Skills Center with the simple intention of training an unemployed workforce and putting people to work. At the time, the Diné were just a generation removed from attempts at forced assimilation, which included unwarranted military action by the U.S. Cavalry during the Long…

Purpose: The purpose of this study is to determine which categories and indicators of quality are best suited to evaluating associate degree culinary arts programs (ADCAP). Design/methodology/approach: The researchers surveyed a national sample of culinary educators and industry chefs in the USA. The instrument asked the participants to rate the…

Available literature on graduate hospitality education was highly focused on required competencies for hospitality management degree programs but not on culinary management. One possible explanation is that the culinary sector still lags behind in the formation of graduate culinary management programs in the United States. This causal comparative…

Taste perception was the focus of an undergraduate course in the health sciences that bridged the sciences and humanities. A problem-based learning approach was used to study the biological issues, whereas the cultural transmutations of these molecular mechanisms were explored using a variety of resources (novels, cookbooks, and films). Multiple…

This report presents data on adults' training and education in the United States as of 2016. The report focuses on nondegree credentials and work experience programs. Nondegree credentials include two types of work credentials--certifications and licenses--and postsecondary educational certificates. A certification is an occupational credential…

Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through…

Creativity and learning are heightened when individuals are exposed to problem-solving activity (Y. Cho, Chung, Choi, Sea, & Baek, 2013); however, while creativity has historically been promoted in schools, educationalists experience difficulty in integrating it meaningfully to the curriculum (Y. Cho et al., 2013). This is relevant in terms of…

A new institute at Dillard University promises to enliven scholarly research on the cultural and social history of the foods of the African diaspora. To be started next spring with $1-million from the late singer Ray Charles, the Institute for the Study of Culinary Cultures will oversee research, academic courses, public programs, and an annual…

Purpose/Objectives: To meet new school meal guidelines, create meals that appeal to students, and promote positive food choices and health status among students, school nutrition programs are increasingly moving towards scratch cooking. This pilot research aimed to evaluate the outcomes of the Montana Cook Fresh Workshop, a culinary skills class…

The purpose of this study was to explore and to compare the programs at two Pennsylvania Universities for students with intellectual disabilities (ID). The study explored how each university began the program from idea to implementation, including why and when it was started. The first university in this study was a four-year private school that…