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Curricular Reform in Food Programs

  • Ken Albala
Chapter
Part of the Tourism, Hospitality & Event Management book series (THEM)

Abstract

The academic/vocational nexus is the focus of this chapter. It recognises the manner in which the nature of work is rapidly changing, food related issues confronting society, and a future which is increasingly unimaginable. The content reflects on the curricula and pedagogic approaches of current programs which tend to separate theory from practice. It is argued that student learning of food professions needs to start from an understanding of food and its interaction with humans, rather than from within a framework of traditional academic disciplines. A novel curriculum is imagined and illuminated, commencing with ethics as related to food systems. It challenges traditional disciplinary boundaries, combines vocational and professional education in a logical, but nevertheless creative, way, and introduces the concepts of the ‘aproned academic’ and ‘scholarly chef’.

Keywords

Food systems Curricula reform Vocational Professional 

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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.University of the PacificStocktonUSA

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