Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy

ISBN-13: 9780789018984 / Angielski / Miękka / 2004 / 163 str.

Joseph A. Hegarty

Opis

Chronicles the creation and development of an undergraduate degree program in culinary arts. A handbook for developing a curriculum that maximises career opportunities for students as an alternative to the limited path of instructional training offered in hotel management or hospitality degrees.

Spis treści

• Acknowledgments
• Introduction
• Chapter 1. Culinary Arts As a Profession: Possibilities and Prospects
• The Liberal/Vocational Debate in Culinary Arts
• Relative Importance of Liberal and Vocational Education in Culinary Arts
• Professional, Professionalism, and Professionalization in Culinary Arts
• Four Essential Criteria for Distinguishing Professional Occupations
• Chapter 2. Culinary Arts Curriculum Development: The Heart of the Educational Enterprise
• Toward a Definition of Curriculum
• Curriculum Development—The Process
• Recognizing the Master Performer
• Curriculum Design for Deep Learning
• Assessment and Examination of Different Kinds of Learning
• Chapter 3. Framework for the Development and Validation of a New Culinary Arts Degree Program
• Culinary Arts Program Conception
• The Preliminary Program Proposal
• Preparation of the Program Documentation
• Validation and Accreditation
• Summary
• Chapter 4. Guidelines for Quality Assurance in Curriculum Development for Culinary Arts Degree
• Quality Assurance in Curriculum Implementation and Management
• Assessments and Examinations
• Disciplinary Procedures
• Student Appeals
• Annual Monitoring Report
• Consideration of the Annual Monitoring Report
• Program Review
• Termination of a Program
• Chapter 5. The Role of Reflexivity in Assuring Curriculum Quality in Culinary Arts
• Reflection, Reflexivity, Reflective Thinking: A Never-Ending Dance
• Advantage of Reflective Ethnography in Culinary Arts Curriculum Development
• Problem Solving or Critical Theory in Culinary Arts Education
• Chapter 6. The Curriculum Journey
• Introduction
• The Chronology of the Curriculum Development Process (May 1996 to May 1998)
• Conclusion
• Chapter 7. Assuring Curriculum Quality in Graduate Diplomas and Master’s Degrees in Culinary Arts and Gastronomy
• Studying for Graduate Degrees
• Graduate Student Recruitment and Registration
• Induction and Integration of the New Graduate Student
• Culinary Arts and Gastronomy Graduates and the Future
• Chapter 8. Implications of the Introduction of Doctorate Degrees in Culinary Arts and Gastronomy
• PhD or ProfD
• Addressing the Introduction of ProfD Degrees in Culinary Arts and Gastronomy
• Differentiating ProfD from PhD
• The Nature of Professional Doctoral Study in Culinary Arts
• Process and Product in Doctoral Study
• Bibliography
• Index
• Reference Notes Included

O autorze

Joseph A. Hegarty