Standing the Heat
Assuring Curriculum Quality in Culinary Arts and Gastronomy
1st Edition
Will be published approx. on 23. February 2004
Book
Hardback
166 pages
978-0-7890-1897-7 (ISBN)
Description
Make sure your culinary arts students are prepared for the real world!
Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Written by the head of the institute's School of Culinary Arts and Food Technology, Standing the Heat is a handbook for developing a curriculum that maximizes career opportunities for students as an alternative to the limited path of instructional training offered in hotel management or hospitality degrees. The book details the merger of a vocational education with a more cognitive education that prepares chefs to be more than mere cooking operatives, introducing educational concepts that establish the culinary arts as a discipline deserving of serious scholarly attention.
Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is a first-hand account of efforts by the School of Culinary Arts and Food Technology to raise culinary arts education to the degree level as a remedy to the traditional formal education and training that have failed to prepare students for life in the real world. The book assembles a course of study that produces culinarians who are capable and responsible decision makers, ready to meet the challenges of operating a business while incorporating the values of food safety, customer care, ethics, and passion into the highest quality foodservice. Topics addressed in the book include:
admission criteria
teaching staff recruitment and development
physical resources
course management
student guidance
examinations and syllabuses
course review
and much more!
Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is an important step in establishing the culinary arts as a viable curriculum in higher education. This book is essential for hotel school program directors and practitioners, researchers, academics, and students in the field of culinary arts.
Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Written by the head of the institute's School of Culinary Arts and Food Technology, Standing the Heat is a handbook for developing a curriculum that maximizes career opportunities for students as an alternative to the limited path of instructional training offered in hotel management or hospitality degrees. The book details the merger of a vocational education with a more cognitive education that prepares chefs to be more than mere cooking operatives, introducing educational concepts that establish the culinary arts as a discipline deserving of serious scholarly attention.
Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is a first-hand account of efforts by the School of Culinary Arts and Food Technology to raise culinary arts education to the degree level as a remedy to the traditional formal education and training that have failed to prepare students for life in the real world. The book assembles a course of study that produces culinarians who are capable and responsible decision makers, ready to meet the challenges of operating a business while incorporating the values of food safety, customer care, ethics, and passion into the highest quality foodservice. Topics addressed in the book include:
admission criteria
teaching staff recruitment and development
physical resources
course management
student guidance
examinations and syllabuses
course review
and much more!
Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is an important step in establishing the culinary arts as a viable curriculum in higher education. This book is essential for hotel school program directors and practitioners, researchers, academics, and students in the field of culinary arts.
More details
Language
English
Place of publication
New York
United States
Publishing group
Taylor & Francis Inc
Target group
College/higher education
Dimensions
Height: 229 mm
Width: 152 mm
Weight
453 gr
ISBN-13
978-0-7890-1897-7 (9780789018977)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
07/2014
1st Edition
Routledge
€59.49
Available for download
E-Book
07/2014
1st Edition
Routledge
€59.49
Available for download
Book
01/2004
1st Edition
Routledge
€75.75
Shipment within 10-20 days
Person
Joseph A. Hegarty
Content
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 DevelopmentThe 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
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 DevelopmentThe 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