東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Identifying the characteristics of a...

Hertzman, Jean Louise.

FindBook

Google Book

Amazon

博客來

Identifying the characteristics of and quality indicators for associate degree culinary arts programs: A survey of educators and industry.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Identifying the characteristics of and quality indicators for associate degree culinary arts programs: A survey of educators and industry./
作者:	Hertzman, Jean Louise.
面頁冊數:	253 p.
附註:	Source: Dissertation Abstracts International, Volume: 67-07, Section: A, page: 2488.
Contained By:	Dissertation Abstracts International67-07A.
標題:	Education, Community College. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3226619
ISBN:	9780542798528

Identifying the characteristics of and quality indicators for associate degree culinary arts programs: A survey of educators and industry.
Hertzman, Jean Louise.

Identifying the characteristics of and quality indicators for associate degree culinary arts programs: A survey of educators and industry. - 253 p.

Source: Dissertation Abstracts International, Volume: 67-07, Section: A, page: 2488.

Thesis (Ph.D.)--University of Nevada, Las Vegas, 2006.

Since 1981, the number of associate degree culinary arts programs in the United States increased from four to 261. Little academic literature exists about these programs and their diversity makes clear comparisons of culinary programs difficult. This study addresses the research question: What are the common characteristics of associate degree culinary arts programs and to what extent can each of these characteristics be used as indicators for evaluating the quality of the programs?

ISBN: 9780542798528Subjects--Topical Terms:

1018008
Education, Community College.

Identifying the characteristics of and quality indicators for associate degree culinary arts programs: A survey of educators and industry.
LDR:03592nmm 2200337 4500 001 1829270
005 20071029083128.5
008 130610s2006 eng d
020 $a 9780542798528
035 $a (UMI)AAI3226619
035 $a AAI3226619
040 $a UMI $c UMI
100 1 $a Hertzman, Jean Louise. $3 1918137
245 1 0 $a Identifying the characteristics of and quality indicators for associate degree culinary arts programs: A survey of educators and industry.
300 $a 253 p.
500 $a Source: Dissertation Abstracts International, Volume: 67-07, Section: A, page: 2488.
500 $a Adviser: Robert Ackerman.
502 $a Thesis (Ph.D.)--University of Nevada, Las Vegas, 2006.
520 $a Since 1981, the number of associate degree culinary arts programs in the United States increased from four to 261. Little academic literature exists about these programs and their diversity makes clear comparisons of culinary programs difficult. This study addresses the research question: What are the common characteristics of associate degree culinary arts programs and to what extent can each of these characteristics be used as indicators for evaluating the quality of the programs?
520 $a The researcher performed content analysis of 232 associate degree culinary arts program requirements worksheets to determine the typical curriculum. She analyzed information from guidebooks and websites to develop a database of the characteristics of 261 programs.
520 $a The researcher conducted a thorough literature review of quality assessment theories and ranking and accreditation systems. Using Dillman's (2002) Tailored Design Method, she developed a survey to assess culinary educators' and industry chefs' perceptions of the importance of teaching specific professional and general education subjects in associate degree culinary arts programs and of using certain program characteristics to determine program quality.
520 $a The survey was mailed to 296 culinary educators and 1107 active chef members of the American Culinary Federation. Five hundred ninety-four surveys were returned for a response rate of 42.33%. The researcher determined the mean importance ratings of the subjects and program characteristics. The most important professional courses were by highest mean score, were Sanitation, Basic Cooking/Hot Foods---Lab, Food and Beverage Cost Control, Menu Development, and Saucier. The most important general education classes were Business Math, Computer Concepts, Public Speaking, Business Writing, and English Composition. The five important quality indicators were Sanitation of Kitchen Laboratories, Industry and Subject Experience of Faculty, Required Internship, and Placement Rates. Statistically significant differences existed between the opinions of the educators and chefs regarding 20 subjects and 17 potential quality indicators.
520 $a The researcher used the results of analyzing the databases and survey responses to develop a recommended curriculum and lists of quality indicators for associate degree culinary arts programs. Culinary educators, foodservice industry employers, the American Culinary Federation, and potential students and their families can use the findings to evaluate and compare associate degree culinary arts programs.
590 $a School code: 0506.
650 4 $a Education, Community College. $3 1018008
650 4 $a Education, Home Economics. $3 1020169
650 4 $a Education, Higher. $3 543175
690 $a 0275
690 $a 0278
690 $a 0745
710 2 0 $a University of Nevada, Las Vegas. $3 1017627
773 0 $t Dissertation Abstracts International $g 67-07A.
790 1 0 $a Ackerman, Robert, $e advisor
790 $a 0506
791 $a Ph.D.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3226619