Future skills for Chefs: the stakeholders’ perspectives

Authors: Giousmpasoglou, C.

Conference: 2019 APacCHRIE & EuroCHRIE Joint Conference

Dates: 22-25 May 2019


This paper discusses the demand for new skills development in culinary education and training to meet the current and future industry needs in the UK. The paper presents the results of three focus groups conducted in culinary arts HE students, educators and professional cooks / chefs. All participants agreed on the need for future chefs to acquire the right mix of operational, administrative and managerial/leadership skills. The starting point for the skills development occurs in formal education preferably in higher education where future chefs are also exposed to managerial and administrative part of the job apart from operations. The findings of this study also suggest that the workplace plays a significant role in shaping on-the-job the future chefs’ skills.

Source: Manual

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