Teaching, Training, Tools and Technique: Impact on Aspiring Chefs

Seal, Partho Pratim (2016) Teaching, Training, Tools and Technique: Impact on Aspiring Chefs. In: Currents issues and Emerging Trends in Hospitality and Tourism Research. Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, New Delhi, pp. 38-46. ISBN 978-81-920850-5-0

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Hospitality education especially culinary arts for aspiring chefs have a major role though it is part of hospitality education but is more detailed and distinct as it nurtures as talent for the budding chefs. The chefs have to be trained and taught at various stages so that their learning outcomes are been met. The content delivery may vary but still imparting the knowledge, abilities and knowhow about the profession requires various tools, techniques and support media for grooming the debutants to the expectations of the industry. There is a lacuna between what industry wants and the graduates from the college. The article discusses about these roles and their importance and impact as perceived by the students. A questionnaire was circulated among the third year and second year students of culinary arts as most of the tools and teaching aids are been used for the delivery. The findings obtained will thus help us to understand the importance use of various tools and techniques which would help in providing a better industry focused education to the students.

Item Type: Book Section
Uncontrolled Keywords: Teaching, Training and tools
Subjects: Hotel Management > WGSHA Manipal
Depositing User: WGSHA EPrints Administrator
Date Deposited: 15 Jul 2016 08:54
Last Modified: 15 Jul 2016 08:54
URI: http://eprints.manipal.edu/id/eprint/146553

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