Document Type

Article

Journal/Book Title/Conference

Journal of Culinary Science & Technology

Publisher

Taylor & Francis Inc.

Publication Date

8-26-2019

First Page

1

Last Page

52

Abstract

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.

Comments

This is an Accepted Manuscript of an article published by Taylor & Francis in Journal of Culinary Science & Technology on August 26, 2019, available online: http://www.tandfonline.com/https://doi.org/10.1080/15428052.2019.1657336

Available for download on Wednesday, August 26, 2020

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