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ERIC Number: ED550606
Record Type: Non-Journal
Publication Date: 2012
Pages: 206
Abstractor: As Provided
ISBN: 978-1-2678-8271-4
Professionalism in Culinary Arts: Perceptions and Assessments for Training and Curricular Design
Mack, Glenn R.
ProQuest LLC, Ed.D. Dissertation, Nova Southeastern University
The researcher designed this mixed-methods dissertation to delve further into the definition of professionalism for cooks and chefs within the culinary arts industry. The researcher also explored the process of professionalization (i.e., the process by which members attempt to transform their occupation into a profession) within the field of culinary arts. Culinary educators convey shared values and ideals of behavior, yet they hold varying definitions and standards of professionalism. The writer surveyed members of professional hospitality associations to obtain their perceptions regarding which professional attributes that cooks and chefs best exemplify in the restaurant industry and which areas of professionalism need the most improvement. This exploratory study categorized critical areas for improvement of professionalism standards within the hospitality industry based upon quantitative and qualitative data. The research makes recommendations for specific training in the workplace and in the culinary classroom to address the current inadequacies of professional values, attitudes, or behaviors. [The dissertation citations contained here are published with the permission of ProQuest LLC. Further reproduction is prohibited without permission. Copies of dissertations may be obtained by Telephone (800) 1-800-521-0600. Web page:]
ProQuest LLC. 789 East Eisenhower Parkway, P.O. Box 1346, Ann Arbor, MI 48106. Tel: 800-521-0600; Web site:
Publication Type: Dissertations/Theses - Doctoral Dissertations
Education Level: N/A
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A