Lessons Learned From the Scholarly Works of Others to Stimulate Teaching and Research Ideas in the Culinary Arts and Hospitality Discipline

摘要

The common question that graduate students invariably wrestle with at one time or another in post graduate education is, “What will I do my thesis on?” This essay provides a synopsis of four studies that might inspire graduate students or junior faculty to conduct similar studies along the lines of foodservice and culinary arts education. One study on exogenous or endogenous cues may help formulate research to discover why it is that some students are not as focused on their studies as faculty would like and what to do in response. The second study suggests that students may have difficulty grasping abstract concepts especially when they have no concrete experience with the subject matter leading to research aimed at discovering whether students are not grasping key concepts in culinary arts education due to the way they are taught. The third study might inspire a descriptive study to enable culinary arts programs to develop and implement a true “sustainability initiative” with measurable goals and objectives. The fourth study discussed in this essay could inspire research to answer a question that should be on everyone's mind in higher education, “Are students learning what they are supposed to learn in college via the curriculum to be successful in their careers?”View full textDownload full textKeywordsCulinary arts education, sustainability, curriculumRelated var addthis_config = { ui_cobrand: "Taylor & Francis Online", services_compact: "citeulike,netvibes,twitter,technorati,delicious,linkedin,facebook,stumbleupon,digg,google,more", pubid: "ra-4dff56cd6bb1830b" }; Add to shortlist Link Permalink http://dx.doi.org/10.1080/15428052.2010.535774