A competency model for CulinologyRTM graduates: Evaluation of the Research Chefs Association's Bachelor of Science in CulinologyRTM core competencies

CulinologyRTM is the blending of culinary arts and food technology (RCA, 2012). As of 2012, there are 13 RCA-approved Culinology RTM degree programs, but there has been no research conducted on the effectiveness of the CulinologyRTM competencies in preparing graduates for employment in the food product development industry. The purpose of this study was to determine whether the RCA's Bachelor of Science in Culinology RTM core competencies prepared graduates for successful employment in the food product development industry.;A sequential explanatory design was used for this research. In the first stage, a survey was used to measure the graduates' and employers' perceptions of the importance and frequency of use for each competency. In the second stage, interviews with purposefully selected graduates and employers were conducted to gain more insight on the results of the first stage. The results indicated that a gap existed between what the employers and graduates perceived as the most important competency, and graduates are not fully prepared for employment in the food product development industry.;Employers rated the Culinary Arts competency much higher than the graduates. The primary reason is that graduates are hired for their culinary arts competence, but are often placed in positions that did not utilize those culinary skills due to the hierarchy of the company's product development team, the graduate's educational and prior work experience, and the perceptions of the graduates regarding the CulinologyRTM degree. There is also ambiguity regarding the CulinologyRTM graduate's skillset by the industry; the existence of two seemingly separate set of competencies required by the industry (practicing culinologist versus CulinologyRTM graduate); and the absence of an assessment process for CulinologyRTM degree programs.;The researcher recommended initiating a paradigm shift in Culinology RTM education, and focusing on a learner-centered paradigm. This included implementing a new competency model for CulinologyRTM graduates with a differential emphasis on each competency as well as more practical application of theory. The RCA will also need to implement several measures to increase the visibility of the CulinologyRTM degree programs and graduates, and clearly define the role of the Culinology RTM graduate in the food product development industry.