Professional competencies of culinary in hospitality education based on the food waste avoidance perspective

Abstract

In hospitality education, it is important to cultivate students’ professional skills in reducing food waste for culinary professionalism and sustainable societal development. This study aims to explore the differences between hospitality students in Shanghai and Taipei in terms of their professional competencies in avoiding food waste, as well as the curriculum design of hospitality education. This study conducted questionnaire survey and analyzed the results by the importance-performance analysis, in order to explore the relationship between professional competencies and culinary course training. The results indicate that the students in Shanghai and Taipei differed in self-assessed personal moral attitudes, food handling attitudes, menu analysis, and planning management skills.