Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy

by Hegarty; Joseph

• ISBN13: 9780789018984
• ISBN10: 0789018985
• Edition: 1st
• Format: Nonspecific Binding
• Copyright: 2004-01-26
• Publisher: Routledge

Summary

Standing the Heat is a handbook for developing a curriculum that maximizes career opportunities for students. The book details the merger of a vocational education with a more cognitive education that prepares chefs to be more than mere "cooking operativess," introducing educational concepts that establish the culinary arts as a discipline deserving of serious scholarly attention. Book jacket.

Author Biography

Joseph Hegarty, MEd, EdD, has headed the School of Culinary Arts and Food Technology at the Dublin Institute of Technology Faculty of Food and Tourism since 1972

Table of Contents

Acknowledgments	ix
Introduction	1	(4)
Culinary Arts As a Profession: Possibilities and Prospects	5	(14)
The Liberal/Vocational Debate in Culinary Arts	5	(3)
Relative Importance of Liberal and Vocational Education in Culinary Arts	8	(4)
Professional, Professionalism, and Professionalization in Culinary Arts	12	(4)
Four Essential Criteria for Distinguishing Professional Occupations	16	(3)
Culinary Arts Curriculum Development: The Heart of the Educational Enterprise	19	(18)
Toward a Definition of Curriculum	19	(1)
Curriculum Development---The Process	20	(10)
Recognizing the Master Performer	30	(1)
Curriculum Design for Deep Learning	30	(2)
Assessment and Examination of Different Kinds of Learning	32	(5)
Framework for the Development and Validation of a New Culinary Arts Degree Program	37	(16)
Culinary Arts Program Conception	37	(2)
The Preliminary Program Proposal	39	(2)
Preparation of the Program Documentation	41	(2)
Validation and Accreditation	43	(8)
Summary	51	(2)
Guidelines for Quality Assurance in Curriculum Development for Culinary Arts Degree	53	(28)
Quality Assurance in Curriculum Implementation and Management	53	(4)
Assessments and Examinations	57	(10)
Disciplinary Procedures	67	(2)
Student Appeals	69	(1)
Annual Monitoring Report	70	(4)
Consideration of the Annual Monitoring Report	74	(4)
Program Review	78	(1)
Termination of a Program	79	(2)
The Role of Reflexivity in Assuring Curriculum Quality in Culinary Arts	81	(8)
Reflection, Reflexivity, Reflective Thinking: A Never-Ending Dance	82	(1)
Advantage of Reflective Ethnography in Culinary Arts Curriculum Development	83	(3)
Problem Solving or Critical Theory in Culinary Arts Education	86	(3)
The Curriculum Journey	89	(34)
Introduction	89	(1)
The Chronology of the Curriculum Development Process (May 1996 to May 1998)	89	(31)
Conclusion	120	(3)
Assuring Curriculum Quality in Graduate Diplomas and Master's Degrees in Culinary Arts and Gastronomy	123	(12)
Studying for Graduate Degrees	124	(4)
Graduate Student Recruitment and Registration	128	(4)
Induction and Integration of the New Graduate Student	132	(1)
Culinary Arts and Gastronomy Graduates and the Future	133	(2)
Implications of the Introduction of Doctorate Degrees in Culinary Arts and Gastronomy	135	(10)
PhD or ProfD	135	(2)
Addressing the Introduction of ProfD Degrees in Culinary Arts and Gastronomy	137	(2)
Differentiating ProfD from PhD	139	(1)
The Nature of Professional Doctoral Study in Culinary Arts	140	(2)
Process and Product in Doctoral Study	142	(3)
Bibliography	145	(14)
Index	159