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Cossio, Allison – ProQuest LLC, 2016
The purpose of this research study was to examine how chefs and other individuals in the food industry understood the field of culinary arts. This study used an instrumental case study with purposeful sampling of multiple cases. Through a series of open-ended interviews using snowball-sampling strategy that concluded with 45 participants sharing…
Descriptors: Cooking Instruction, Food, Industry, Professional Personnel
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Audant, Anne Babette – Community College Journal of Research and Practice, 2016
Discussions of workforce development emphasize stackable training, and assume linear advancement and alignment, through college and career paths. Stackable credentials have become a best practice for community colleges across the United States as they struggle to advance the college completion agenda and ensure that students graduate with the…
Descriptors: Credentials, Labor Force Development, Job Training, Cooking Instruction