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

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 Masters 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