• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文学位 >Delivering and evaluating on-line degree programs in culinary arts/management: A survey of educators and industry practitioners
【24h】

Delivering and evaluating on-line degree programs in culinary arts/management: A survey of educators and industry practitioners

机译：提供和评估烹饪艺术/管理方面的在线学位课程：对教育工作者和行业从业人员的调查

获取原文
获取原文并翻译 | 示例
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

This quantitative research examines the perceptions of culinary arts/management educators and culinary industry practitioners on the future of online culinary arts education. Specifically pertaining to the recommended procedures by educators and chefs to judge and critique the quality of food products in terms sensory modalities, and what the key quality indicators for online culinary arts programs may be. While much of the current literature concerning perceptions of online culinary arts education relates to students and faculty, little focus is on the design of effective online culinary arts curricula. Therefore, this study informs culinary arts educators who seek to understand how to teach practical culinary arts skills effectively and appropriately through online media.;An electronic survey was sent via email to 1,250 members of the American Culinary Federation (ACF) and the International Council of Hotel, Restaurant and Institutional Educators (ICHRIE). Undeliverable emails resulted in 1,204 potential participants. Participation was 18.8% (n = 226).;This study found significant differences between the two groups on the importance ratings of three of the professional courses and four of the general educational courses. Significant differences between the two groups were also found on the measures of importance on the factors of quality for an online culinary arts program. The results also demonstrated that there are no significant differences between culinary arts/management educators and industry practitioners on the recommended procedures to judge and critique the quality of the food products in terms of sensory modalities.;The findings of this study suggest that online culinary arts programs develop a curriculum that meets the essential demands for future culinarians. The design of such a program should incorporate more hands-on rather than theoretical content. Furthermore, curriculum should be designed to take into account gaps in knowledge of culinary arts students.
机译：这项定量研究调查了烹饪艺术/管理教育者和烹饪行业从业者对在线烹饪艺术教育的未来的看法。特别涉及教育者和厨师推荐的程序，以感官方式来判断和批评食品的质量，以及在线烹饪艺术计划的关键质量指标是什么。尽管当前有关在线烹饪艺术教育观念的许多文献都与学生和教职员工有关，但很少关注有效的在线烹饪艺术课程的设计。因此，本研究为希望了解如何通过在线媒体有效和适当地教授实用烹饪艺术技能的烹饪艺术教育者提供了信息。电子调查通过电子邮件发送给了1,250名美国烹饪联合会（ACF）和国际烹饪协会酒店，餐厅和机构教育者（ICHRIE）。无法发送的电子邮件导致1,204位潜在参与者。参与率为18.8％（n = 226）。该研究发现，在三门专业课程和四门普通教育课程的重要性等级上，两组之间存在显着差异。两组之间在在线烹饪艺术计划的质量因素重要性衡量上也发现了显着差异。研究结果还表明，烹饪艺术/管理教育者与行业从业者在推荐方法上以感官方式判断和批评食品质量的建议方法之间没有显着差异。本研究的结果表明，在线烹饪艺术计划开发了满足未来烹饪者基本需求的课程。这种程序的设计应包含更多动手而不是理论内容。此外，课程的设计应考虑到烹饪专业学生知识方面的差距。

著录项

  • 作者

    Ryll, Stefan.;

  • 作者单位

    Southern New Hampshire University.;

  • 授予单位 Southern New Hampshire University.;
  • 学科 Higher education.;Curriculum development.;Home economics education.
  • 学位 Ed.D.
  • 年度 2017
  • 页码 200 p.
  • 总页数 200
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号