The Influence of Extracurricular Foodservice Work Experience on Culinary Graduate Industry Experience

Abstract

This purpose of this article is to examine the influence of extracurricular foodservice work experience on the foodservice industry persistence of culinary graduates. The researcher used a survey methodology to obtain experiential data from culinary graduates. Post facto data from school records were used to enrich the survey data and provide an opportunity to observe the potential influence of extracurricular foodservice employment on in-school performance. A novel survey instrument was developed and validated through the use of expert reviewers, pilot testing, and internal consistency analysis. Participants in this study were graduates of a small, proprietary culinary school in a metropolitan area of Texas. Culinary graduates from the past five years and only graduates from one culinary program, the Associates of Applied Science in Culinary Arts (Culinary AAS), were used in the data analysis.The following hypotheses were addressed: H 1 : There is a statistically significant relationship between foodservice work experience obtained while attending culinary school and graduate career persistence in the foodservice industry.

“Against all odds”: Head chefs profiled

“…Many studies have shown that there are a number of factors that influence job satisfaction. Mesch (2012) found that graduates with higher educational grades had higher industry persistence scores. Mesch (2012) also found that moderate levels of extra curricular food service experience during schooling appeared to be a benefit to graduates, who had greater industry persistence, which was linked to job satisfaction.…”

“…Many culinary schools are rethinking their culinary curriculum in line with developments in media, science and technology. A number of researchers have highlighted the need for further research into the effectiveness and content of culinary education Müller et al, 2009;Mesch, 2012;Shani et al, 2013;Magnusson Sporre et al, 2015). There are a number of planned Culinary Arts Degree programmes currently being developed in Canada, Australia and New Zealand.…”

Gastronomi̇ Ve Mutfak Sanatlari Eği̇ti̇mi̇ni̇n Kali̇te Göstergeleri̇ Açisindan Değerlendi̇ri̇lmesi̇

“…Bu açıdan bakıldığında Türkiye'deki gastronomi ve mutfak sanatları programlarının amacının da aşçılık programları gibi nitelikli "mutfak elemanı" yetiştirmek olduğu düşünülebilir ancak konu ile ilgili yapılan araştırmaların yetersizliği ve eğitimini başarı ile tamamlayan mezunlara verilecek unvan konusunda Yükseköğretim Kurulu Başkanlığı'nın (YÖK) bir kararı bulunmaması (Özdemir, 2017) ilgili programların turizm fakültesi (n=24), uygulamalı bilimler yüksekokulu (n=11), turizm ve otelcilik yüksekokulu (n=4), güzel sanatlar-sanat ve tasarım fakültesi (n=17) gibi farklı fakülte ve yüksekokullarda açılması (Yökatlas, 2018) bölümün misyonunun ne olduğu konusunda şüphe uyandırmakta, programların amacı ve gastronomi algısında belirsizliğe neden olmaktadır. Uluslararası literatür (Brown, 2005;Brown, Mao & Chesser, 2013;Cheng, vd., 2011;Harrington, Mandabach, Thibodeaux & Vanleeuwen, 2005;Hertzman, 2008;Hertzman & Stefanelli, 2008;La Lopa, 2009;Maberly & Reid, 2014;Mesch, 2012;Wollin & Gravas, 2001;Yen, Cooper & Murrmann, 2013;Zopiatis, Theodosiou & Constanti, 2014) (Brough, 2008, s. 70). Bu nedenle çalışmanın ilerleyen bölümleri mutfak eğitimi yeterliğini etkileyen faktörler ekseninde şekillenmiştir.…”

“…Lisans programının niteliğini büyük ölçüde uygulanan müfredat belirler. Uluslararası literatür (Brough, 2008;Brown, 2005;Harrington, Mandabach, Thibodeaux & Vanleeuwen, 2005;Hertzman, 2008;Hertzman & Maas, 2012;Mesch, 2012;Wollin & Gravas, 2001) incelendiğinde Brough, 2008, s. 373, 385;Hertzman, 2008). Brough'a (2008) (Brown, 2005, s. 52).…”

Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens

“…Research on chefs is underrepresented in the hospitality literature. Historical research on chefs and restaurants has increased in recent years (Davis, 2013;Mac Con Iomaire, 2013Mennell, 1996;Spang, 2000). Sociological research on chefs began with Whyte's (1948) study of Chicago restaurants.…”