A qualitative assessment of culinary science competencies defined by the Research Chefs Association Article

Bissett, RL, Cheng, MSH, Brannan, RG. (2010). A qualitative assessment of culinary science competencies defined by the Research Chefs Association . JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 7(4), 285-293. 10.1080/15428050903572680

cited authors

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

authors

abstract

  • The Research Chefs Association (RCA), a professional association for Culinology® (i.e., culinary science), has created core competencies for practicing Culinologists. This qualitative study was performed to gain insight into perceptions of RCA members about the Culinology core competencies. In focus groups conducted at the 2008 RCA Annual Conference, members expressed confusion about the self-selected membership process but agreed that there is a benefit to a competency assessment of the RCA membership. Participants were confident that results of a competency assessment may improve the knowledge, skills, and abilities of RCA members, to the benefit of members, employers, and the entire industry. © Taylor & Francis Group, LLC.

publication date

  • January 1, 2010

published in

Digital Object Identifier (DOI)

start page

  • 285

end page

  • 293

volume

  • 7

issue

  • 4