Microsoft Word 2007 ichrie conference Proceedings Final-Final 06-06-07. doc

 
2007 Annual International CHRIE Conference & Exposition 
120
QUALITY INDICATORS FOR ASSOCIATE DEGREE CULINARY ARTS PROGRAMS: A SURVEY OF 
EDUCATORS AND INDUSTRY CHEFS 
Jean L. Hertzman 
University of Nevada Las Vegas 
Las Vegas, Nevada, USA 
and 
John M. Stefanelli 
University of Nevada Las Vegas 
Las Vegas, Nevada, USA 
ABSTRACT 
This study investigates how culinary educators and chefs perceive the importance of various school 
characteristics when evaluating overall program quality of associate degree culinary arts programs (ADCAP). 
Surveys were administered to educators and chef members of the American Culinary Federation (ACF). Data 
analysis revealed the most important quality indicators are: sanitation of labs, faculty industry experience, faculty 
subject experience, required internship, and placement rates. Educators’ and chefs’ ratings differed significantly.