FACTORS AFFECTING THE CULINARY ARTS PROGRAM DEVELOPMENT FOR PREPARING PROFESSIONAL CHEFS IN THE FOOD SERVICE INDUSTRY IN THAILAND
Abstract
This study aims to investigate the key factors influencing the development of culinary arts programs in Thailand, considering the instructional and learning competencies of professional chefs. This quantitative study examines the causal relationships between the key competencies and the development of culinary arts programs. The findings indicate that the competency of a professional chef has a positive effect on their instructional competency, while the instructional competency also has an effect on learning competency; these three key factors were found to be influential variables affecting the development of a culinary arts program. The results will be applied as a guideline for culinary arts program development in Thailand. The study also contributes new knowledge, skills, competency standards, implementation, and evaluation for the success of the chef profession, which is limited in the food service industry, particularly in the context of Thailand.
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