Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy

By Joseph Hegarty

Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Written by the head of the institute's School of Culinary Arts and Food Technology, Standing the Heat is a handbook for developing a curriculum that maximizes career opportunities for students as an alternative to the limited path of instructional training offered in hotel management or hospitality degrees. The book details the merger of a vocational education with a more cognitive education that prepares chefs to be more than mere "cooking operatives," introducing educational concepts that establish the culinary arts as a discipline deserving of serious scholarly attention.

• Format: Hardcover
• Language: English
• ISBN: 0789018977
• ISBN13: 9780789018977
• Release Date: February 2004
• Publisher: Routledge
• Length: 166 Pages
• Weight: 1.00 lbs.
• Dimensions: 0.7" x 6.1" x 8.9"