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A critical analysis of culinary arts...

Nugent, Kim.

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A critical analysis of culinary arts programs in secondary schools and community colleges.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	A critical analysis of culinary arts programs in secondary schools and community colleges./
作者:	Nugent, Kim.
面頁冊數:	248 p.
附註:	Source: Dissertation Abstracts International, Volume: 52-02, Section: A, page: 0446.
Contained By:	Dissertation Abstracts International52-02A.
標題:	Education, Home Economics. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9118123

A critical analysis of culinary arts programs in secondary schools and community colleges.
Nugent, Kim.

A critical analysis of culinary arts programs in secondary schools and community colleges. - 248 p.

Source: Dissertation Abstracts International, Volume: 52-02, Section: A, page: 0446.

Thesis (Ed.D.)--University of Houston, 1990.

Culinary arts programs in secondary schools and community colleges in Texas, California, and Massachusetts were studied to identify the critical factors related to their effectiveness. The sample consisted of twelve schools, six secondary schools and six community colleges. The eight general variables studied were: (a) entry level prerequisites, (b) curriculum evaluation, (c) counseling and support services, (d) employer placement, (e) finance, (f) facility design, (g) classroom/staffing design, and (h) program design.Subjects--Topical Terms:

1020169
Education, Home Economics.

A critical analysis of culinary arts programs in secondary schools and community colleges.
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520 $a Culinary arts programs in secondary schools and community colleges in Texas, California, and Massachusetts were studied to identify the critical factors related to their effectiveness. The sample consisted of twelve schools, six secondary schools and six community colleges. The eight general variables studied were: (a) entry level prerequisites, (b) curriculum evaluation, (c) counseling and support services, (d) employer placement, (e) finance, (f) facility design, (g) classroom/staffing design, and (h) program design.
520 $a Under each general variable, sub-variables were studied as to the importance of the program. An outside panel of auditors was used to help direct the findings. Thirty-one mail survey questionnaires were sent to 4 year, 2 year and secondary school educators and hospitality employers for the purpose of ranking the variables studied, with a 68% response rate. Four on-site visits were conducted to help further explore the findings. Based on the results of the study, an evaluation model for programmatic evaluation was developed for existing culinary arts programs. In the conclusion, special remarks for developing culinary arts programs were given for special populations of non-traditional students.
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