1.0 Introduction
Cooking is a creative skill. Culinary arts as described by Horng & Lee (2008) is a discipline that combines knowledge of food, nutrition, techniques and cultures. They also quote Ferguson & Berger (1985) that the most important element in culinary education is to nurture creativity. Today culinary education also incorporates business knowledge such as financial knowledge and management skills because it prepares individuals for a responsible role in the industry. In the past culinary education was passed down from mentor Chefs to their apprentices. The scene of Culinary education in Singapore has been transformed since 1983 when the first professional school was opened.
Food and beverage related businesses are part of every
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The findings are likely to benefit employers in food retail or hotel and catering organisations. It would give them a better understanding of why people join this industry. It would also give a substantial level of understanding to the training organisations that support this industry. Culinary schools, for example, can understand what makes new entrants to come into these type of jobs. It may benefit service providers to make better business decisions.
Motivation is the primary topic of this research. Motivation is nothing but a basic psychological process which could be defined as an internal force, that acts as the driver to achieve personal conscious and unconscious needs (Tella, Ayeni & Popoola, 2007). In a similar way, Lam, Baum & Pine (2001) express motivation as a “need satisfying process.” The definition of motivation is “a psychological force that can control the orientation of a person when he or she insists on facing obstacles” (SHRM,
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ASR is a sought after Academy for entrants at ages 18 years and above and matured career switchers equally. The reputation of the organisation may be judged by the fact that they have received awards for the best Culinary Academy in South east Asia three times since 2009 (World Gourmet Summit, 2015). The school offers Culinary, Pastry & Bakery and F&B Management Diplomas along with several short courses for hobbyists. The selection process for potential students into the mainstream professional diplomas are detailed and well regulated, making this organisation an ideal ground to study motivation of new entrants into this profession. Having achieved higher regulatory status such as EduTrust certification makes this organisation one of the better choices for such a study. The study shall not be restricted by any specific demographic group of students. Attempts shall be made to take an even spread from all possible categories. As the study addresses motivational issues of entrants into the industry it would be necessary to limit the study to students in professional courses rather than short courses which mainly targets hobbyists and
Many different motivation theories have been created and dissected over the past century in an attempt to understand human behaviour and answer the question: “what creates the force needed to do things we want to do?”
The author trusts that all humans have some level of motivation as long as they exist. In turn, there are several well-known classic approaches that consider motivation such as instinct, drive reduction, arousal, incentive, and humanistic approaches. It is beyond the scope of this paper to describe all in detail, but a brief synopsis of each follows: (1) Instinct approach theorists suggest that humans have many diverse instincts that are biologically determined and cause innate patterns of behaviors such as reproducing, territorial protection, curiosity, acquisition, and fight, flight or freeze to name a few (McDougall, 1908). (2) Drive-reduction theory proposes that individuals have needs that are essential for survival and this need cause a tension to act called a drive. These drives entail primary drives for physical needs such as water and food, and acquired drives realized through conditioning or experience such as the need for income or social acceptance; whereas, one must meet the need to reduce the drive to return to a state of homeostasis (Hull, 1943). (3) Theorists who support an Arousal approach believe that humans are motivated by stimulation and people develop an optimal level of stimulus tension; whereas, task performances may suffer if the level is too high such as severe test anxiety or even too low such as boredom
The author trusts that all humans have some level of motivation as long as they exist. In turn, there are several well-known classic approaches that consider motivation such as instinct, drive reduction, arousal, incentive, and humanistic approaches. It is beyond the scope of this paper to describe all in detail, but a brief synopsis of each follows: (1) Instinct approach theorists suggest that humans have many diverse instincts that are biologically determined and cause innate patterns of behaviors such as reproducing, territorial protection, curiosity, acquisition, and fight, flight or freeze to name a few (McDougall, 1908). (2) Drive-reduction theory proposes that individuals have needs that are essential for survival and this need cause a tension to act called a drive. These drives entail the primary drives for physical needs (water and food) and the acquired drives learned through experience or conditioning (need for money or social approval); whereas, one must meet the need to return to a state of homeostasis (Hull, 1943). (3) Theorists who support an Arousal approach believe that humans are motivated by stimulation and people develop an optimal level of stimulus tension; whereas, task performances may suffer if the level is too high such as severe test anxiety or even too low such as boredom (Teigen, 1994). (4) Incentive
Chefs are constantly pushed to their maximum performance. They are multitasking from one thing to another to get things done. Chef 's find this very rewarding because people they have so much passion. Even if one person says there food is good that is enough for them to keep going and to keep pushing themselves. To be honest chefs have mixed feelings about being a chef. On one hand they have to deal with burns, cuts, long hours and intense stress. But on the other hand chefs feel like they learn new things everyday, get to create things, a sense of purpose and the fact that they won’t go hungry. As reported by Linda Davies “I enjoy how food makes people happy. I like watching their faces as they eat what I’ve
Previously to coming to Johnson and Wales I had an extremely limited pool of chefs that I have met and/or worked with. In my opinion the majority of these chefs did not have passion for what they do. After years in the industry, the struggles of life weather away their passion. However, once I arrived at Johnson and Wales I discovered chefs that weren’t just dispassionate husks of their former selves. The majority of the chefs here are focused on their passion and how they can achieve a little more every day. This has formed two kinds of chef’s in my mind; those who have lost focus on what is important, and those intrinsically motivated to work
I want to sign up for culinary arts because I would like to learn more about food and learn how to cook it. I can imagine myself owning my own restaurant by serving people, taking orders, and being the boss of it. I have a passion for learning how to cook I want to learn how to make different kinds of foods from different cultures. I only know about American and Dominican food I want to learn more. It would be great to learn different things from different places.
The field of culinary arts is just that; an art form. To be successful in this profession one requires a certain set of skills which include dedication, an ability to work with others, and most importantly, creativity. Working long hours with little recognition or thanks can quickly drain an individual. In order to get through the difficult times a person will need a deep-seated passion for cooking. I believe for a kitchen to be successful it needs to run like a well-oiled machine.
In the food and Hospitality industry, Working with Colleagues and Customers is an important part of the job. Customer relations and interpersonal skills are the two most important skills that a person working in that industry will need to know about.
Motivation is key in the workplace. It is developed from the collaboration of both conscious and unconscious principles such as the strength of desire or need, motivating force or reward estimation of the objective, and desires of the person and of his or her peers/co-workers. These elements are the reasons one has for carrying on a specific way. An illustration is an understudy that invests additional energy contemplating for a test since he or she needs a superior review in the class. The Inside and outside principles that animate want and vitality in individuals to be constantly intrigued and centered around their work, part or subject, or to try to achieve an objective.
Have you ever tried to cook a delicious meal to impress your friends or family members? Most Americans cook despite the challenge associated with it. It takes courage and bravery to be a chef. An individual must have a passion for cooking and preparing meals from recipes. An experienced chef must have a lot of creativity on the plate and knowledge on the field. However, being a professional chef comes with many obstacles such as, standing in the kitchen for long hours can cause health problems, or the amount of stress a chef deals with can be overwhelmed, and the unhealthy eating habits that leads to overweight and over-eating.
A culinary chef has many skills and responsibilities that are not only necessary and useful, but also required to succeed. According to the United States Department of Labor, Bureau of Labor Statistics, “Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.” (“Chefs and Head Cook”) I have three main reasons for choosing the culinary field. The first is I have a lot of experience with and around kitchens and I know I really enjoy the atmosphere of a kitchen. Secondly, I am talented in cooking and I have succeeded in the programs I have already been a part of for culinary. The final reason for choosing Culinary Arts is that
Although apprenticeships are pretty easy to get if you look, you do get better hands on experience in college or a culinary institute. Whether you choo...
Motivation is an important function in organizations to motivate their employees for their ability to perform well, improving their skills, increasing productivity, job satisfaction and employee extension. Employees also are not a machines that we could just program their task in their brain and they will do it automatically, they require motivation to actually do their job properly. And so, after discussing the process models of the Maslow’s “Hierarchy of needs”, Douglas McGregor theory X and Y, and also the Herzberg’s “two factor motivation hygiene theory.” understanding the ways of motivating people, the human nature, and the substance of nature. I believe that the true motivation can only come from within and also managers can actually motivate all of their employees.
Motivation, as defined in class, is the energy and commitment a person is prepared to dedicate to a task. In most of organisations, motivation is one of the most troublesome problems. Motivation is about the intensity, direction and persistence of reaching a goal. During the class, we have learned a substantial theories of motivation and many theories of motivations are used in real business. Each theory seems to have different basic values. But, they all have been analysed for one reason, recognising what motivates and increases the performance of employees. Ident...
The formal educational process must begin with the choice of institution, in the United States, the Culinary Institute of America, New York is the leader in traditional culinary cuisine preparation. The curriculum is taught on the Escoffier ideal. The California culinary Academy, San Francisco, also offers culinary education, but along with the New England culinary Institute, Montpelier, Vt, offer an education for occupational demand and placement. In order to gain a solid understanding in basic and advanced culinary techniques, any aspiring chef will find formal training at an accredited school an excellent beginning.An apprenticeship and or on-the-job training can be useful for some individuals in the place of formal education, and is a a necessary follow-up for all chefs in training. Learning should be an ongoing process, there is no substitute for experience;only with practice will classroom teory become fully developed.