Resumen de Culinary Education and Computer Technology: a Longitudinal Study

Keith H Mandabach, Robert Harringon, Dawn VanLeeuwen, Damon Revelas

• Using survey methodology this study compared 1996 and 2001 culinary educator sample perceptions of current and future computer technology use in 14 categories of general and industry computer applications and eight questions about the respondents programs technology requirements. Also four questions asked respondents to rate recipe/ inventory systems used in their programs. There is a discussion that considers changes in educator perceptions of program technology requirements and student current and future application usage. In general, programs were significantly increasing and planning to increase technology curricula in the 2001 sample. In general, both current and future technology use by culinary students is increasing with ease of student and faculty use the most important attributes of recipe/inventory systems. The respondents felt that computer use is considered essential for culinary graduates and that a variety of applications should be integrated into the information system of the culinary programs. These include inventory, recipe, menu analysis, point of sale, electronic mail, and Internet in addition to standard general applications of word processing, spreadsheets and database.