What Makes a Good College Level Curriculum in the 21st Century

Abstract

Abstract

       The culinary industry environment has currently attracted youngsters to the chef profession They have moved along industrial changes, constantly changing behavior, competition, and business practices that require a new set of competencies in culinary talents. Accordingly, culinary programs at the college level need to identify their roles to develop mid-level culinary personnel to grow professionally, and successfully create their own business ventures in the international arena. Such culinary programs should be carefully designed for practical implementation to enable graduates to cope well with challenges in the field.  This paper reflects professional concerns over the program features and implementation approaches that should encourage students to acquire and develop their competencies to meet with the present and future demands of the culinary industry.

Keywords: Culinary curriculum, college degree, chef schools, chefs, chef education