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Results Phase 1 Survey
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Welcome to the culinary professionalism page! Here you will find descriptions of the research and future results.
Thank you for participating. Glenn Mack
The purpose of this study is to explore current perceptions of professionalism in the culinary arts industry and its apparent role in career success. For this study, accomplished culinary professionals present insights into how professionalism in the culinary arts may differ from that of other professions. Surveys of industry professionals will help to identify attributes or traits of professionalism within culinary arts. After key characteristics of professionalism have been isolated, participants will rank-order the areas that need the most attention and training. Finally, suggestions can be offered for teaching, measuring, and instilling professional values and behaviors in the workplace and the culinary classroom. Results of the study may be applied to training and curricular design that address many aspects of professionalism.
Phase 1 survey: 4 questions + demographics (For
Phase 2 survey: 2 questions + demographics (For all culinary professionals)
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