View Full Document

Qualitative Study of the Validation Of Topics And Competencies In The Mise-en-place Culinary Skills



View the full content.
View Full Document
View Full Document

20 views

Unformatted text preview:

Qualitative Study of the Validation Of Topics And Competencies In The Mise en place Culinary Skills Training Program By Paul J Carrier A Research Report Submitted in Partial Fulfillment of the Requirements for the Master of Science Degree in Hospitality and Tourism Administration Approved for Completion of 2 Credits 245 770 Thesis in Hospitality and Tourism by Dr Michael J Galloy Ph D Research Advisor The Graduate College University of Wisconsin Stout May 1999 ii The Graduate College University of Wisconsin Stout Menomonie Wisconsin 54751 ABSTRACT Carrier Last Name Paul First J Initial Qualitative Study of the Validation of Topics and Competencies in the Mise en place Culinary Skills Training Program Title Hospitality and Tourism Graduate Major Dr Michael Galloy Research Advisor May 99 Month Year 56 Pages Fourth Edition American Psychological Association Name of Style Manual Used in This Study The problem of this study was to validate the existing curriculum of a basic culinary skills training program and determine if there is a need to modify it The results of this study can benefit the program by assisting in the further development of this basic culinary skills program for the St Paul Minneapolis area The local hospitality industry can benefit from this study by having better trained individuals ready for employment by training them for tasks that the industry needs and demands due to the shortage of qualified workers for culinary positions Objectives of the study were to identify the basic skills needed for entry level restaurant employment validate the curriculum of the basic culinary skills program and modify the curriculum according to industry percieved needs of entry level skills for new workers This was a descriptive study that used survey methodology A five point Likert scale survey that contained twenty six questions and two open ended questions was developed The following conclusions were based on the findings of this study Overall the subjects surveyed



Access the best Study Guides, Lecture Notes and Practice Exams

Loading Unlocking...
Login

Join to view Qualitative Study of the Validation Of Topics And Competencies In The Mise-en-place Culinary Skills and access 3M+ class-specific study document.

or
We will never post anything without your permission.
Don't have an account?
Sign Up

Join to view Qualitative Study of the Validation Of Topics And Competencies In The Mise-en-place Culinary Skills and access 3M+ class-specific study document.

or

By creating an account you agree to our Privacy Policy and Terms Of Use

Already a member?