Development of competences for teppanyaki chefs in food and beverage education

Wen-Jye Shyr, Ya Ling Pan, Chin Chung Huang, Shu-Hsuan Chang

Research output: Contribution to journalArticle

Abstract

Purpose: The purpose of this paper is to focus on the development of competences for use by professional teppanyaki chefs in food and beverage education in Taiwan. Design/methodology/approach: The research methodology includes the Delphi technique and incorporates interviews with three types of experts: instructors from culinary departments at a university, seasoned teppanyaki professionals and owners of teppanyaki establishments. An analysis of the responses provided by these industry experts led to identification of four dimensions of competences needed by teppanyaki chefs: knowledge, technique, affect and attitude. The K-S test involves using a z-test on ordinal variables for single samples to determine whether the sample distribution diverges from the frequency distribution. The z-score is greater than 1.96 which implies significance and consistency. Findings: This study analyzed the responses provided by the interviewed experts to identify and extract competences for teppanyaki chefs. The extracted competences comprise four dimensions (knowledge, technique, affect and attitude), 16 work-related tasks and 74 skills items. Originality/value: This study includes 16 work-related tasks, and 74 competences. The study recommends the establishment of an organization for competence certification to act as the authority for teppanyaki skill certification. Such an organization could utilize the results from this study as a reference, as could culinary departments at vocational institutes as well as other teppanyaki training courses offered in Taiwan.

Original languageEnglish
Pages (from-to)1696-1707
Number of pages12
JournalBritish Food Journal
Volume120
Issue number8
DOIs
Publication statusPublished - 2018 Aug 6

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Food and Beverages
Mental Competency
beverages
education
certification (education)
Education
Certification
Taiwan
Organizations
Delphi Technique
Professional Competence
research methods
education programs
teachers
methodology
interviews
testing
industry
Industry
sampling

All Science Journal Classification (ASJC) codes

  • Food Science
  • Business, Management and Accounting (miscellaneous)

Cite this

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abstract = "Purpose: The purpose of this paper is to focus on the development of competences for use by professional teppanyaki chefs in food and beverage education in Taiwan. Design/methodology/approach: The research methodology includes the Delphi technique and incorporates interviews with three types of experts: instructors from culinary departments at a university, seasoned teppanyaki professionals and owners of teppanyaki establishments. An analysis of the responses provided by these industry experts led to identification of four dimensions of competences needed by teppanyaki chefs: knowledge, technique, affect and attitude. The K-S test involves using a z-test on ordinal variables for single samples to determine whether the sample distribution diverges from the frequency distribution. The z-score is greater than 1.96 which implies significance and consistency. Findings: This study analyzed the responses provided by the interviewed experts to identify and extract competences for teppanyaki chefs. The extracted competences comprise four dimensions (knowledge, technique, affect and attitude), 16 work-related tasks and 74 skills items. Originality/value: This study includes 16 work-related tasks, and 74 competences. The study recommends the establishment of an organization for competence certification to act as the authority for teppanyaki skill certification. Such an organization could utilize the results from this study as a reference, as could culinary departments at vocational institutes as well as other teppanyaki training courses offered in Taiwan.",
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Development of competences for teppanyaki chefs in food and beverage education. / Shyr, Wen-Jye; Pan, Ya Ling; Huang, Chin Chung; Chang, Shu-Hsuan.

In: British Food Journal, Vol. 120, No. 8, 06.08.2018, p. 1696-1707.

Research output: Contribution to journalArticle

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