Journal of Culinary Science & Technology
Taylor & Francis Inc.
This study evaluated students’ (N = 65) reported knowledge, competence, and comfort in using foodservice equipment, as well as confidence in training others after completing one of the following interventions: 1) two food/nutrition courses, and foodservice supervised practice rotations, 2) equipment introduction, and competency exam, and 3) equipment training, practice lab, and competency exam. Foodservice operations and dietetics programs should consider implementing Intervention 3 because there was a significant increase in knowledge, competence, comfort, and confidence using equipment from pre- to post-intervention, it yielded the highest post-intervention scores, and most students received >86% for their actual skill.
Frieson, Tiffany, Miner, Katie, Haggerty, Robert, and Brown, Katie. "Effectiveness of Three Foodservice Equipment Training Interventions for Food and Nutrition Students." Journal of Culinary Science & Technology, 2019, pp. 1-52. https://doi.org/10.1080/15428052.2019.1657336