Document Type


Journal/Book Title/Conference

Journal of Culinary Science & Technology


Taylor & Francis Inc.

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Last Page



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.


This is an Accepted Manuscript of an article published by Taylor & Francis in Journal of Culinary Science & Technology on August 26, 2019, available online:

Included in

Nutrition Commons



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