1st Edition

Standing the Heat Assuring Curriculum Quality in Culinary Arts and Gastronomy

By Joseph Hegarty Copyright 2004
    168 Pages
    by Routledge

    166 Pages
    by Routledge

    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.

    • 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 Development—The 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


    Joseph A. Hegarty