A quantitative assessment of the research chefs association core competencies for the practicing culinologist: Research in food science education Article

Bissett, RL, Cheng, MSH, Brannan, RG. (2010). A quantitative assessment of the research chefs association core competencies for the practicing culinologist: Research in food science education . 9(1), 11-18. 10.1111/j.1541-4329.2009.00086.x

cited authors

  • Bissett, RL; Cheng, MSH; Brannan, RG

authors

abstract

  • Professional organizations have linked core competency to professional success and competitive strategy. The Research Chefs Assn. (RCA) recently released 43 core competencies for practicing culinologists. Culinology ® is a profession that links skills of culinary arts and food science and technology in the development of food products. An online survey was created asking RCA members from all 6 membership categories (Associate, Affiliate, Chef, Culinology, Food Science and Technology (FS&T), and Student) to rate their knowledge level based on a 7-point scale and agreement to importance in job performance based on a 5-point Likert scale for each competency statement. RCA participant's (N = 192) survey results were analyzed using SPSS for Windows version 13.0 at a significance level of P < 0.05. Statistical survey validation grouped all 43 competency statements into 8 factors (groupings) according to level of competency proficiency (opposed to the 7 groups each competency was originally designated by the RC A) and into 9 factors according to job success. Results suggest that Chef Members know "Culinary Arts" best and FS&T members know "Food Science" best. A gap analysis determined what competency factors were low in knowledge level yet important to job success for each membership category. Chef members have a lower level of knowledge in "Product Development," "Food Science," and "Quality Assurance" factors; however, the factors are important to job success. FS&T members have a lower level of knowledge in "Nutrition" yet identified the factor important to job success. An opportunity exists to improve educational efforts for specific membership categories. © 2010 Institute of Food Technologists ®.

publication date

  • January 1, 2010

Digital Object Identifier (DOI)

start page

  • 11

end page

  • 18

volume

  • 9

issue

  • 1