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

 
RESEARCH QUESTIONS 
Little academic literature exists relating to ADCAPs and their quality assessment. This study seeks to 
identify characteristics that can be used to evaluate ADCAP quality. The specific research questions are:
1.
What characteristics serve as indicators of program quality? 

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2007 Annual International CHRIE Conference & Exposition 
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2.
How do culinary educators and chefs differ as to what factors indicate program quality? 
3.
If there are differences between the two groups, how can they be reconciled to derive a common list of 
quality indicators? 
METHODOLOGY 
This study used procedures based on Dillman’s (2000) Tailored Design Method (TDM). A survey 
instrument was developed that asked participants to rate the importance of 50 characteristics in determining the 
quality of culinary programs on a five point Likert-type scale, with 1 equal to not important and 5 equal to extremely 
important. It also included open-ended questions asking for suggestions for and comments about the factors listed 
and the survey format, and demographic questions. 
To ensure the reliability and validity, a two-step testing process was performed prior to data collection. 
First, an expert review was conducted by culinary educators, industry chefs, and research consultants via mail and e-
mail. Second, the instrument was piloted with a group of educators and chefs at the ACF national convention in July 
2005. Administering the pilot surveys personally provided an opportunity to answer questions about the document 
and gauge respondents’ reactions. The wording and some instrument characteristics were then. 
The study population included two groups: one, program directors, academic deans, and instructors from 
schools having ADCAP and two, a random sample of 1,183 active chef members of the ACF. ACF members listed 
as Certified Culinary Educator (CCE) were coded as educators. Duplicate names and members outside the United 
States were eliminated. The final sample included 296 culinary educators and 1,107 industry chefs.. 
To increase the response rate, the procedures outlined in Dillman (2000) were followed; they included the 
use of a pre-letter, follow-up postcard, and second survey sent to people who had not responded within one month of 
the original survey date. All documents were sent to participants via first-class mail. As the surveys were returned, 
the cover letter was separated from the survey to ensure that individual respondents could not be identified.