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Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy
✍️ Hegarty, Joseph
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📝 Description: Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy
Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Written by the head of the institute's School of Culinary Arts and Food Technology, Standing the Heat is a handbook for developing a curriculum that maximizes career opportunities for students as an alternative to the limited path of instructional training offered in hotel management or hospitality degrees. The book details the merger of a vocational education with a more cognitive education that prepares chefs to be more than mere "cooking operatives," introducing educational concepts that establish the culinary arts as a discipline deserving of serious scholarly attention.
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⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
Reader rating
4.4
Based on 1 reviews
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Eatbook Family editorial team
This is a niche academic text, not a recipe collection. It focuses entirely on pedagogical structure rather than cooking technique or food culture. Readers seeking culinary inspiration or quick meal solutions will find this dry and irrelevant. The description suggests a dense exploration of educational theory, making it suitable only for those deeply invested in the administrative side of culinary schools. While valuable for its specific subject matter, the lack of practical recipes or engaging narrative limits its appeal to a very narrow professional audience.
