To Evaluate the Professional Culinary Competence of Hospitality Students

Abstract

The objective of this study was to evaluate the professional competence in culinary skills of hospitality students. A questionnaire of 37 items was used in normal scaling. Using factor analysis, we collected the construct of competence for five constructs, including culinary basic knowledge, culinary innovation, culinary basic skills, culinary management, and culinary attitude. The construct of competence that ranked the highest, based on students' self-evaluation, was culinary attitude. Second was culinary basic knowledge. Culinary innovation was the lowest of all the constructs of competence. Males and seniors had significantly higher scores in culinary management. Students who were culinary certified had significantly higher scores in culinary basic knowledge and culinary attitude. Regression analysis showed that culinary attitude was a positive construct, but other constructs were unrelated to the career choice of a chef.

Keywords:

• Hospitality student
• professional competence
• culinary