Analysis of Scientific Production on Competencies Models in Culinary Arts Education on EBSCO, Web of Science and Scopus Databases

ABSTRACT

The purpose of the present paper is to map the characteristics of scientific papers related to culinary arts education and the competencies models theory. The methodology consists of co-word, co-citation, citation, coauthor bibliometric analysis, and the generation of visual maps on VOSviewer software. The results found 17 publications, 12 journals, 37 authors, 9 countries, 46 keywords, and 623 references. Scopus database is the one that shows more results; the search terms are competencies and culinary arts. The most critical years are in terms of the number of published papers, 2016 and 2017. The leading journals are The Culinary Science & Technology and Hospitality & Tourism Education. The research on the theme is based on subjects’ labor relations, in the context in which they perform their training. American authors lead the ranking of publications, but they are not the most cited ones, no relationship is found in the institutional links of these authors. The contribution that this bibliometric study presents acts as a support for future research in order to avoid mistakes regarding the use of scattered terms, database choice, methods gaps, main references, and the main authors about competencies models theory on culinary arts education.

KEYWORDS:

• Competencies models
• professional competencies
• culinary arts education
• bibliometry

Disclosure statement

No potential conflict of interest was reported by the author(s).

Notes

1. Culinology® is a registered trademark term of the Research Chefs Association (RCA), consisting of an undergraduate course that mixes Gastronomy and Food Science, the Bachelor of Science in Culinology® (RCA, 2010).