A Quantitative Assessment of the Research Chefs Association Core Competencies for the Practicing Culinologist

Autor/inn/en	Bissett, Rachel L.; Cheng, Michael S. H.; Brannan, Robert G.
Titel	A Quantitative Assessment of the Research Chefs Association Core Competencies for the Practicing Culinologist
Quelle	In: Journal of Food Science Education, 9 (2010) 1, S.11-18 (8 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1541-4329
DOI	10.1111/j.1541-4329.2009.00086.x
Schlagwörter	Food; Professional Occupations; Competence; Professional Associations; Job Performance; Knowledge Level; Likert Scales; Surveys + Suchen Sie Ihr Suchwort? Lebensmittel; Berufsklassifikation; Kompetenz; Work performance; Arbeitsleistung; Wissensbasis; Likert-Skala; Survey; Umfrage; Befragung
Abstract	Professional organizations have linked core competency to professional success and competitive strategy. The Research Chefs Assn. (RCA) recently released 43 core competencies for practicing culinologists. Culinology[R] is a profession that links skills of culinary arts and food science and technology in the development of food products. An online survey was created asking RCA members from all 6 membership categories (Associate, Affiliate, Chef, Culinology, Food Science and Technology (FS&T), and Student) to rate their knowledge level based on a 7-point scale and agreement to importance in job performance based on a 5-point Likert scale for each competency statement. RCA participant's (N = 192) survey results were analyzed using SPSS for Windows version 13.0 at a significance level of P less than 0.05. Statistical survey validation grouped all 43 competency statements into 8 factors (groupings) according to level of competency proficiency (opposed to the 7 groups each competency was originally designated by the RC A) and into 9 factors according to job success. Results suggest that Chef Members know "Culinary Arts" best and FS&T members know "Food Science" best. A gap analysis determined what competency factors were low in knowledge level yet important to job success for each membership category. Chef members have a lower level of knowledge in "Product Development,""Food Science," and "Quality Assurance" factors; however, the factors are important to job success. FS&T members have a lower level of knowledge in "Nutrition" yet identified the factor important to job success. An opportunity exists to improve educational efforts for specific membership categories. (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10