Students perception of the 21st Century Chefs

  • Juan Aguirre Universidad Latina Campus Heredia
  • Laura Andrade Universidad Latina Campus Heredia
Palabras clave: Gastronomy, Education, competencies, Costa Rica

Resumen

 El sector turístico en Costa Rica representa entre el 6 y el 7% del PIB y entre el 25% y el 30% de esta contribución proviene de los alimentos y los servicios relacionados con los alimentos. La profesionalización de los chefs es esencial para el mantenimiento y la estabilidad de esta contribución. El estudio identifica la percepción de los estudiantes de artes culinarias en relación con las habilidades requeridas para ser un chef exitoso. Se realizó un censo de los 184 estudiantes en la escuela de artes culinarias de una universidad privada. El estudio demostró una sólida validez de constructo con un valor alfa de 0,88. Los resultados del estudio indican la necesidad de combinar las habilidades técnicas y de gestión en el currículo de los estudiantes, ya que éstos perciben claramente esta combinación como una necesidad futura. El análisis factorial identificó dos factores: un primer factor, asociado a las habilidades generales de gestión y un segundo factor con las habilidades, valores, actitudes y características personales. Los resultados sugieren la necesidad de una cooperación transdisciplinar entre los estudiantes de formación técnica y gerencial y los cocineros, algo que ya está aceptado en algunas de las escuelas más grandes de Estados Unidos y Europa.

Biografía del autor/a

Laura Andrade, Universidad Latina Campus Heredia
Escuela de Nutricion de la Universidad de Costa Rica

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Publicado
2013-02-14
Cómo citar
Aguirre, J., & Andrade, L. (2013). Students perception of the 21st Century Chefs. PASOS Revista De Turismo Y Patrimonio Cultural, 11(2), 417-425. https://doi.org/10.25145/j.pasos.2013.11.027
Sección
Artículos