Culinary education

Amidst a growing industry, foodservice professionals are seeking certifications to differentiate themselves from the competition. The American Culinary Federation (ACF) provides the most comprehensive culinary certification program in the United States, promoting professional development through specialized training in the culinary arts.  Proponents of the ACF certification program boast benefits such as increased pay and prestige; however, there has been no research focusing on the relationship between professional foodservice certifications and perceived career success.  This study examined the relationships between culinary certifications and objective (i.e. salary) and subjective (i.e. job satisfaction, self-efficacy) indicators of career success. 

Key words: career success, objective factors, subjective factors, certification, chef

German cuisine is a highly underestimated economic, sociocultural and culinary value for the country and its citizens. To put these values back in focus properly and to pro-mote culinary heritage, biodiversity, traditional handcraft, sustainable farming and pro-duction practices, it is therefore necessary to reshape the definition and create a New German Cuisine, subsequently called “Die Neue Deutsche Kelle” and “DNDK” (eng.: The New German Scoop) that serves nature, culture and society on multilayered levels.
The following paper focuses on the topic “Die Neue Deutsche Kelle” - German Cuisine 2.0 - Off the menu: An overview of actors within the German food system and solution proposal to connect stakeholders through a digital platform and a German kitchen mani-festo.
It provides the reader with an overview of German landscape, agriculture, consumption patterns, historical influences and political backgrounds as well as outlining the most important stakeholders along the food chain that will benefit from a broader digital in-terconnection and exchange within the country.
Further, in examining the Danish model of the New Nordic Kitchen Manifesto from 2004 as well as two other counterparts, this work explores the characteristics and needs of German foodscapes and seeks to connect and protect its key actors through an en-compassing manifesto, which will perform as a participatory declaration of Germany's food sector. The declaration will live from co-creation and continuous reflection in or-der to do justice to the ever changing conditions within food production, processing and consumption.
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The manifesto is essential in regards to the distribution of content of this master thesis. It works as a guideline on a structural level and divides the work into sections, in which current practices, backgrounds and the resulting needs of the German food system are identified. The conclusions drawn are then reformulated as statements of the Neue Deutsche Kelle Manifesto.

İsli (yanık kokulu) yoğurt; Denizli’ye özgü fermente bir süt ürünüdür. Yanık kokusunun en temel sebebi, odun ateşinde iyice kızdırılan bakır kazanın içerisine bir su bardağı kadar sütün dökülmesi ile oluşan süt yanığıdır. İsli (yanık kokulu) yoğurdun geleneksel olarak odun ateşinde pişirilmesi de yoğurttaki tütsülü veya dumanlı kokunun bir diğer kaynağıdır. Süt piştikten sonra ev tipi yoğurt mayalama yöntemi ile mayalanan yoğurt bir gün bekletildikten sonra torbalara aktarılarak kalan suyu süzdürülmekte ve bu işlem yanık tadını daha da yoğunlaştırmaktadır.

The purpose of this study was to apply what is known about the correlation of brain dominance and learning styles to students enrolled in Post-Secondary Culinary Arts Programs. The field of Culinary Arts includes the subjects of Culinary, and Pastry & Baking. Since Culinary School students are required to take classes of their field, academic classes to gain credits for their degree, plus classes of the opposite discipline, they may not always learn in their preferred style. The significance of this study showed that there is significant effect with gender, age, and Brain Dominance had a significant effect on the odds of observing at least one response category of Learning Style. After delving into numerous brain dominance theories, Neethling’s Whole Brain Creativity best suited this study to understand why students are drawn to their field and not the opposite. Students enrolled in Post-Secondary Culinary Arts Programs were asked a series of questions in a survey powered by SurveyMonkey™ based off the Neethling’s Brain Instrument™ to help determine if their Brain Dominance (IV) affected their chosen career path [Culinary Arts or Pastry & Baking] (DV) or their Learning Style (DV). The results of the Brain Dominance survey were compared to the results of the VAK Learning survey by conducting logistic regressions.  The findings of the relationship between the career path of a student enrolled in a Culinary School and their Brain Dominance, in relation to their age and gender was insignificant.  The findings between the relationship of the students’ brain dominance and their learning style was insignificant.  The findings between a Culinary School’s students’ career path, their brain dominance, and their learning style was insignificant.  A larger sample size is desired for further research.

The purpose of this study was to apply what is known about the correlation of brain dominance and learning styles to students enrolled in Post-Secondary Culinary Arts Programs. The field of Culinary Arts includes the subjects of Culinary, and Pastry & Baking. Since Culinary School students are required to take classes of their field, academic classes to gain credits for their degree, plus classes of the opposite discipline, they may not always learn in their preferred style. The significance of this study showed that there is significant effect with gender, age, and Brain Dominance had a significant effect on the odds of observing at least one response category of Learning Style. After delving into numerous brain dominance theories, Neethling’s Whole Brain Creativity best suited this study to understand why students are drawn to their field and not the opposite. Students enrolled in Post-Secondary Culinary Arts Programs were asked a series of questions in a survey powered by SurveyMonkey™ based off the Neethling’s Brain Instrument™ to help determine if their Brain Dominance (IV) affected their chosen career path [Culinary Arts or Pastry & Baking] (DV) or their Learning Style (DV). The results of the Brain Dominance survey were compared to the results of the VAK Learning survey by conducting logistic regressions.  The findings of the relationship between the career path of a student enrolled in a Culinary School and their Brain Dominance, in relation to their age and gender was insignificant.  The findings between the relationship of the students’ brain dominance and their learning style was insignificant.  The findings between a Culinary School’s students’ career path, their brain dominance, and their learning style was insignificant.  A larger sample size is desired for further research.

The subject of multicultural diversity in the classroom is a topic gaining more and more relevance as our world grows and expands.  America is a cultural melting pot, consisting of populations of people from around the globe.  From its inception, America was a place of refuge for people seeking religious and cultural freedom, however as our nation has expanded and grown, intolerance and ethnocentrism have grown with it. 
As it stands now in 2014, diversity and multicultural influences are at an all time high and the speed with which we all interact is also at an all time high.  With these factors in mind, the topic of multicultural education is more important than ever. 
It has been stated that multicultural education has the potential to:
1. Eradicate prejudice and racism
2. Bring differing peoples together peacefully
3. Builds interaction between diverse cultures
4. Creates tolerance between groups
5. Eradicates cultural barriers
This being the case, how do we as educators, do our part to address the topic of diversity in the classroom in a positive and effective way?  This is the question I will be addressing in the following pages – specifically how to “weave lessons in cultural diversity into the Family and Consumer Science - Culinary classroom.”

Culinary Product of India is the Elective Subject in MBA in Culinary Arts programme  offered in Indian Culinary Institute, Noida.
In this file student find the All notes of Culinary product of India which cover the topic of Culinary Delights if India, History of Indian Cuisine, Food
Religious Festive Sweets. ........................................................................................................... 3
Indian Food Rituals ......................................................................................................................... 4
Historical Description of Food........................................................................................................ 5
Indian Food Festivals .................................................................................................................... 16
Importance of Food Fest ........................................................................................................... 17
Ayurvedic Food of India… ........................................................................................................... 19
Ayurvedic Diet: ......................................................................................................................... 20
Vedic Food

Bachelor’s in business administration (Culinary Art) is offered by Indian Culinary Institute (ICI) in collaboration with Indira Gandhi National Tribal University (IGNTU), Amarkantak, Madhya Pradesh. This Degree shall be called Bachelor in Business Administration in Culinary Arts in short form “BBA in Culinary Arts”. ICI is an organisation of Ministry of Tourism, Govt. of India. This programme of shall focus on Culinary and Allied areas.

ÖZ Hızla büyüyen ve gelişen turizm endüstrisinde yüksek düzeyde gelir elde edebilmek, hizmet kalitesini arttırmak ve misafir memnuniyetinde amaçlanan hedefleri yakalayabilmek işgörenlerin eğitim seviyeleri ile yakından ilişkilidir ve eğitim seviyesi gerçek anlamda fark yaratan bir unsur olarak görülmektedir. Araştırma Türkiye Turizm Stratejisi 2023 belgesinde yer alan Kış Koridoru illerinde Kültür ve Turizm Bakanlığı Belgeli 49 otel işletmesinde görevli olan mutfak çalışanları üzerinde gerçekleştirilmiş olup veri toplama tekniği olarak yüzyüze anket yöntemi kullanılmıştır. Kış Koridoru otel işletmelerinde görev yapan 175 mutfak profesyonelinin katılımıyla gerçekleştirilen çalışmada yanıtlar SPSS 20.0 programı kullanılarak yüzde ve frekans olarak değerlendirilmiş, tablo haline dönüştürülmüş ve yorumlanmıştır. Sonuç olarak mutfak çalışanlarının yarısından çoğunun (%69,7) ortaöğretim mezunu, yarıya yakınının (%43,4) herhangi bir mesleki eğitim almadığı, yarısından çoğunun (%58,3) yabancı dil bilmediği, tamamına yakınının (%80,0) işinden memnuniyet duyduğu, yarısından fazlasının (%66,9) tekrar şansları olsa aynı mesleği seçmek istediği, eğitim seviyesinin bireysel kariyer planlamada önemli bir sosyal (çevresel) faktör olduğu ve profesyonellerin çeşitli mesleki bilgi, beceri ve tutumlara sahip oldukları tespit edilmiştir. ABSTRACT The high level of income in the rapidly growing and developing tourism industry, increasing the quality of service and achieving the targets aimed at guest satisfaction are closely related to the level of education of the occupants and the level of education is seen as a real difference. The research was carried out on the kitchen workers who were in charge of 49 hotels operated by the Ministry of Culture and Tourism in the winter corridor cases of the 2023 document of the Tourism Strategy of Turkey and a face-to-face survey method was used as data collection technique. In the study conducted with the participation of 175 culinary professionals working in the winter corridor hotels, the responses were evaluated as percentage and frequency using the SPSS 20.0 program, transformed into a table and interpreted. As a result, it was found out that half of the cadre workers (69.7%) were secondary school graduates, nearly half (43.4%) did not receive any vocational education, majority (58.3%) did not speak foreign languages, (66.9%) were satisfied that they would like to choose the same occupation, that education level is an important social (environmental) factor in individual career planning, and that professionals have various professional knowledge, skills and attitudes.

This comparative research project examines daily eating habits in families and households in Germany and Japan. The aim of this research project is to assess nutritional habits in families against the background of hectic work schedules, the increase of working women in both countries and the need to consider catering services outside private homes such as cafeterias or delivery services.
A kick-off workshop for this project was held in December 2010 at Justus-Liebig-University in Giessen, Germany.

In Turkey, culinary education in level of higher education is given in programs such as cooking, food and beverage management, gastronomy or gastronomy and culinary arts which are in various faculties or vocational schools, especially under the faculty of tourism. Students who want to serve, specialize and become professional in the field of gastronomy have become obliged to take academic education in this subject. In addition to this, it is very important to consolidate and achieve skills the acquired knowledge with workshop activities that organized on the kitchen practice. In this study, a scale development
study was carried out to examine the attitudes of undergraduate students of gastronomy and culinary arts to applied kitchen workshop
activities. The population of the research consists of 401 students who are actively enrolled in the Department of Gastronomy and Culinary Arts at the Faculty of Tourism of Afyon Kocatepe University and a full count was made without taking any samples. Quantitative research method was adopted in this descriptive research and survey technique was used as data collection method. In the result of the questionnaires applied in December 2017, 276 full-filled questionnaires were taken into consideration and both of the frequency and factor analysis were performed on the obtained data through SPSS 18.00 statistical package program. It was determined that the scale consisting of 3 factors and 19 variables as a result of explanatory factor analysis applied in the study is statistically valid and reliable at a high level, the scale measures students' attitudes toward the culinary workshops specially organized apart from the education program at a certain level.

Keywords: Tourism Education, Gastronomy and Culinary Arts, Workshop, Factor Analysis.

​This comparative research project examines daily eating habits in families and households in Germany and Japan. The aim of this research project is to assess nutritional habits in families against the background of hectic work schedules, the increase of working women in both countries and the need to consider catering services outside private homes such as cafeterias or delivery services.
A kick-off workshop for this project was held in December 2010 at Justus-Liebig-University in Giessen, Germany. A team of Japanese and German sociologists is currently working on securing funding for a follow-up research project.

jual telur asin terdekat
Mafamart.com-Telur asin merupakan makanan yang tepat untuk memenuhi kebutuhan nutrisi tubuh. Banyak nutirisi yang bermanfaat bagi tubuh yang terkandung dalam telur asin. Permintaan pasar akan telur asin pun tercatat terus meningkat apalagi ketika menghadapi bulan Ramadhan. Silahkan cek sendiri di pen jual telur asin terdekat dengan anda, kebanyakan mereka akan kebanjiran order. Namun jika anda kesusahan menemukan penjual telur asin terdekat dengan anda, anda dapat memanfaatkan media online untuk mememasan telur asin secara online. Banyak penyedia telur asin di dunia online, namun belum tentu dari mereka tahu apa manfaat dan cara pengolahan telur asin yang benar. Pasalnya, saat telur bebek yang diambil diperternakan diolah dengan cara yang salah maka yang terjadi kandungan gizi yang terkandung didalmanya akan sangat berkurang. Oleh karena itu memilih penjual telur asin yang benar benar tahu cara pengolahan dan kandungan gizinya. Sedikit informasi mengenai manfaat telur asin adalah menyehatkan ginjal.

CALEK (CAVIAR GAPLEK) : CAVIAR SINGKONG BERKELAS INTERNASIONAL TINGGI KARBOHIDRAT SEBAGAI UPAYA PENINGKATAN PENDAPATAN MASYARAKAT DI DESA PASUNGGINGAN KECAMATAN PENGADEGAN KABUPATEN PURBALINGGA adalah Program Kreativitas dari kami. Dalam hal ini penulis terinspirasi ketika melihat bentuk salah satu varian gaplek yang sangat mirip dengan caviar yakni bentuknya bulat dan berbutir kecil warnanya juga hitam-kecoklatan. Namun, sayanganya gaplek sebagai makanan khas daerah mulai ditinggalkan oleh masyarakat yang cenderung suka dengan makanan instan atau cepat saji.
Caviar merupakan telur ikan strugen yang diambil dari perut ikan strugen itu sendiri lalu telur-telur tersebut didiamkan sampai matang dalam air yang mengandung garam, setelah matang kemudian telur-telur ini diletakkan ke dalam kaleng yang sudah disterilisasi untuk menghilangkan bakteri. Caviar termasuk dalam jajaran bahan makanan yang termahal sedunia yakni dapat mencapai Rp.50.000.000,- per Kg nya. Bandingkan saja dengan bahan dasar gaplek yakni singkong yang hanya mencapai Rp.500 per Kg,bagaikan langit dan bumi perbandingannya. Dalam Table Manner (jamuan makan), Caviar biasa digunakan sebagai bahan tambahan makanan atau garnish.
Program Kreativitas Mahasiswa ini dibuat untuk meningkatkan kreativitas sekaligus pendapatan masyarakat Purbalingga pada umumnya dan desa Pasunggingan pada khususnya melalui gaplek (dengan singkong sebagai bahan utama) menjadi caviar gaplek yang bermutu tinggi dan dengan daya saing internasional. Dengan memodifikasi singkong menjadi varian gaplek baru yakni caviar gaplek (dengan menambah bumbu-bumbu nusantara) ini diharapkan juga dapat memperbaiki pola tanam masyarakat yang cenderung mengikuti desa-desa lain yang hanya mengikuti kebutuhan pasar saja. Pada hal pola tanam yang diikuti oleh masyarakat terkadang hanya membuang modal saja dan bahkan tidak jarang penduduk desa mengalami kerugian. Tanaman singkong pada awalnya menjadi tanaman pokok penduduk desa karena perawatannya yang mudah dan tahan terhadap serangan berbagai hama dan juga dapat diolah menjadi berbagai macam kudapan khas daerah.
Target khusus yang ingin dicapai dalam CALEK (CAVIAR GAPLEK) : CAVIAR SINGKONG BERKELAS INTERNASIONAL TINGGI KARBOHIDRAT SEBAGAI UPAYA PENINGKATAN PENDAPATAN MASYARAKAT DI DESA PASUNGGINGAN KECAMATAN PENGADEGAN KABUPATEN PURBALINGGA ialah dapat menciptakan produk baru yang dikemas dengan secara higinie dan praktis serta berkompeten sekaligus membuka lapangan pekerjaan baru bagi masyarakat desa sendiri guna menambah pendapatan. Produk baru ini juga dapat menjadi jajanan kahhas dari  daerah Purbalingga atau bahkan bisa menjadi icon makanan yang baru jika sudah bisa menembus pasaran luar kota, luar provinsi. luar wilayah bahkan go international. Dengan demikian diharapkan juga rantai kemiskinan akan terputus secara perlahan tapi pasti.

The application of nonthermal dielectric barrier discharge (DBD) plasma for altering the hydrophilicity or hydrophobicity
of polymer surfaces is well known. In this work, we demonstrate the potential of DBD plasma in enhancing
the surface hydrophobicity of freshly baked biscuits, evident from the increased spread area of
vegetable oil. The electrical and optical characteristics of the DBD plasma source have also been described. The
spread area of individual oil drops has been measured using a digital image analysis technique. An exponential
order of increase in the spread area has been observed at 80 kV with respect to treatment time, following DBD
treatment. The findings reported in thiswork have applications in the industrial preparation of biscuit and cracker
variants, where post-baking oil spray is desired. The effect of plasma treatments on the chemical constituents
of biscuit requires further investigation.
Industrial relevance: There is a substantive evidence for the need of an alternate process which allows retaining
functionality of sprayed oil in biscuits, with less oil or fat and increased spread. A novel process based on barrier
discharge atmospheric pressure nonthermal plasma for enhancement of oil spreadability on dry, snack food
products is developed. For a given volume of oil, up to 50% more spreading of oil can be achievedwithin fewseconds
of the process as compared to currently used methods. The plasma source can be easily integrated into a
continuous biscuit and cracker production or finishing line.

In the West of Ireland, a new awareness for quality ingredients and indigenous flavours are drawing out the potential of local produce and craftsmanship.
Keywords:  culinaria, Irish food, food history, regional food, food scene, food trends

Italian cuisine is doubtless one of the best known and appreciated in the world and restaurants serving Italian cuisine in the world among the best famous by far, although often they have lost their ties with the homeland and the plates Henceforth have taken a local outcomes with injuring sometimes.

TV yemek programları televizyon kanalları için önemli bir reyting kaynağıdır. Bu programlarda gerek Türk mutfağına gerekse dünya mutfaklarına ilişkin yapılan uygulamalar toplumun farklı kesimleri tarafından önemli izleyici toplamaktadır. Bu programlar formatları gereği mutfak eğitimi odaklı olabildikleri gibi eğlence odaklı da olabilmektedir. Aşçılık ve gastronomi ve mutfak sanatları öğrenimi gören öğrencilerin söz konusu programlara ilişkin algılarının ölçülmesi bu çalışmanın amacını oluşturmuştur. Araştırma verileri anket yöntemiyle toplanmıştır. 293 anket formu değerlendirmeye dahil edilmiş ve elde edilen veriler istatistiki farklılık analizlerine tabi tutulmuştur. Çalışma bulgularına göre TV yemek programlarının katılımcı öğrencilerin mesleki eğitim ve mesleki motivasyonlarına önemli katkı sağladığı, ancak ilgili programların mesleki etik yansımalarının diğer boyutlara kıyasla düşük düzeyde olduğu anlaşılmıştır.

Vínculo de descarga Acceso abierto:

http://pegaso.anahuac.mx/accesoabierto/publicaciones.php?Accion=Informacion&Pub=157

Resumen: El Libro de cocina para el huso de Da Maria de la Lus Tissier fue manuscrito en algún momento de 1823, apenas dos años después de la consumación de la Independencia, en el seno de un grupo social de clase afortunada. El hallazgo de un libro antiguo de cocina mexicano es siempre una buena noticia para los estudiosos, pero también para quienes de una forma u otra son herederos y usuarios de una tradición gastronómica ancestral con capacidad de convertirse en elemento identitario nacional. En esta obra se decidió respetar la ortografía y la puntuación originales. En todos los casos el significado y contexto de los arcaísmos, tecnicismos culinarios y vocablos en desuso, así como la equivalencia de las medidas antiguas, se puede consultar en las notas a pie de página.

In this workshop, I introduce participants at the CIA to the practices and possibilities of Lecture Capture and Flipping the Classroom.  I discuss in particular how lecture capture -- producing and archiving videos focused on course content -- is a central component of any attempt to "flip the classroom."  I also tell the story of my own use of lecture capture to enhance both face-to-face and online classes, discuss some best practices and pitfalls to avoid, and lead the participants in discussions centered on how they might incorporate these into their courses and curricula