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

 
Key Words: 
Culinary education, training innovation, teaching and learning strategies. 
INTRODUCTION 
What is the future for culinary vocational education? Has there been a breakdown of traditional 
vocational training? Is the traditional approach to culinary education, a style of rote learning (Biggs, 1999) in the 
workplace where an apprentice will repetitively work the same skills until perfected or deemed competent, still an 
appropriate method of training? Do the techniques and learning methods of this approach still have a place in the 
training kitchen of a modern vocational college? In order to answer these questions this article will review literature 
on the development of traditional European culinary education since the introduction of indenture and 
apprenticeship to determine how developments in culinary education have shaped the present training environment. 
It will focus primarily on recent developments in training reform within vocational education and the culinary 
industry, in Australia and internationally, for the purpose of identifying areas for future research that will aid the 
further development of teaching and learning strategies in culinary education.