ERIC Number: ED382832
Record Type: RIE
Publication Date: 1995
The Effects of Change in Vocational, Technical, and Occupational Education on the Teaching of Culinary Arts in America.
VanLandingham, Paul G.
Vocational education and culinary arts have gained a new respect. Since the mid-1970s, the status of culinary artists (cooks and chefs) has changed from domestic to professional. This change and the many changes in food technology have brought about a heightened awareness of the need for better training for culinary professionals. Improved communication between education and industry have provided students with skills more suited to meet the needs of the job market. The United States is regarded as the leader in the field of culinary arts due to the development of vocational facilities, developments in the areas of food science and agricultural methods, and more refined techniques for the presentation of materials. Use of a competency-based curriculum allows teachers to assess each student's capabilities. Students at Johnson and Wales University (J&W), Rhode Island, are developing electronic portfolios used by employers recruiting on campus. These portfolios describe the competencies of each student that will link him or her with jobs appropriate for the skill levels the student possesses. Evolution in vocational culinary education has prompted the development of new programs. J&W has begun a four-year bachelor of science in culinary arts, the first of its kind in the United States. Faculties working in this field will require higher credentials. J&W is on the verge of linking branch campuses by two-way interactive television to compensate for a shortage of trained faculty. (YLB)
Publication Type: Information Analyses
Education Level: N/A
Authoring Institution: N/A