Canadian Chefs' Workplace Learning
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| Title: | Canadian Chefs' Workplace Learning |
|---|---|
| Language: | English |
| Authors: | Cormier-MacBurnie, Paulette, Doyle, Wendy, Mombourquette, Peter, Young, Jeffrey D. |
| Source: | European Journal of Training and Development. Jul 2015 39(6):522-537. |
| Availability: | Emerald Group Publishing Limited. Howard House, Wagon Lane, Bingley, West Yorkshire, BD16 1WA, UK. Tel: +44-1274-777700; Fax: +44-1274-785201; e-mail: emerald@emeraldinsight.com; Web site: http://www.emeraldinsight.com |
| Peer Reviewed: | Y |
| Page Count: | 16 |
| Publication Date: | 2015 |
| Document Type: | Journal Articles Reports - Research |
| Descriptors: | Hospitality Occupations, Workplace Learning, Foreign Countries, Informal Education, Semi Structured Interviews, Employee Attitudes, Food Service, Outcomes of Education, Barriers, National Surveys, Qualitative Research, Cooking Instruction, Context Effect, Learning Strategies, Dining Facilities |
| Geographic Terms: | Canada |
| DOI: | 10.1108/EJTD-01-2015-0003 |
| ISSN: | 2046-9012 |
| Abstract: | Purpose: This paper aims to examine the formal and informal workplace learning of professional chefs. In particular, it considers chefs' learning strategies and outcomes as well as the barriers to and facilitators of their workplace learning. Design/methodology/approach: The methodology is based on in-depth, face-to-face, semi-structured interviews with 12 executive chefs from a variety of restaurant types. Chefs were asked questions that focused on how they learned, the learning outcomes that they experienced and factors that inhibited or facilitated their learning. Findings: Findings suggest that the strategies, outcomes, barriers and facilitators experienced by professional chefs are similar in many respects to those of other occupational/professional groups. However, there were some important differences that highlight the context of chefs' workplace learning. Research limitations/implications: The sample, which is relatively small and local, focuses on one city in Canada, and it is limited in its generalizability. Future research should include a national survey of professional chefs. Originality/value: Using a qualitative approach, this in-depth study adds to the literature on workplace learning, strategies, outcomes, barriers, facilitators and context factors by addressing a relatively understudied profession. |
| Abstractor: | As Provided |
| Number of References: | 45 |
| Entry Date: | 2015 |
| Accession Number: | EJ1072334 |
| Database: | ERIC |
| FullText | Text: Availability: 0 |
|---|---|
| Header | DbId: eric DbLabel: ERIC An: EJ1072334 AccessLevel: 3 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
| IllustrationInfo | |
| Items | – Name: Title Label: Title Group: Ti Data: Canadian Chefs' Workplace Learning – Name: Language Label: Language Group: Lang Data: English – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Cormier-MacBurnie%2C+Paulette%22">Cormier-MacBurnie, Paulette</searchLink><br /><searchLink fieldCode="AR" term="%22Doyle%2C+Wendy%22">Doyle, Wendy</searchLink><br /><searchLink fieldCode="AR" term="%22Mombourquette%2C+Peter%22">Mombourquette, Peter</searchLink><br /><searchLink fieldCode="AR" term="%22Young%2C+Jeffrey+D%2E%22">Young, Jeffrey D.</searchLink> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="SO" term="%22European+Journal+of+Training+and+Development%22"><i>European Journal of Training and Development</i></searchLink>. Jul 2015 39(6):522-537. – Name: Avail Label: Availability Group: Avail Data: Emerald Group Publishing Limited. Howard House, Wagon Lane, Bingley, West Yorkshire, BD16 1WA, UK. Tel: +44-1274-777700; Fax: +44-1274-785201; e-mail: emerald@emeraldinsight.com; Web site: http://www.emeraldinsight.com – Name: PeerReviewed Label: Peer Reviewed Group: SrcInfo Data: Y – Name: Pages Label: Page Count Group: Src Data: 16 – Name: DatePubCY Label: Publication Date Group: Date Data: 2015 – Name: TypeDocument Label: Document Type Group: TypDoc Data: Journal Articles<br />Reports - Research – Name: Subject Label: Descriptors Group: Su Data: <searchLink fieldCode="DE" term="%22Hospitality+Occupations%22">Hospitality Occupations</searchLink><br /><searchLink fieldCode="DE" term="%22Workplace+Learning%22">Workplace Learning</searchLink><br /><searchLink fieldCode="DE" term="%22Foreign+Countries%22">Foreign Countries</searchLink><br /><searchLink fieldCode="DE" term="%22Informal+Education%22">Informal Education</searchLink><br /><searchLink fieldCode="DE" term="%22Semi+Structured+Interviews%22">Semi Structured Interviews</searchLink><br /><searchLink fieldCode="DE" term="%22Employee+Attitudes%22">Employee Attitudes</searchLink><br /><searchLink fieldCode="DE" term="%22Food+Service%22">Food Service</searchLink><br /><searchLink fieldCode="DE" term="%22Outcomes+of+Education%22">Outcomes of Education</searchLink><br /><searchLink fieldCode="DE" term="%22Barriers%22">Barriers</searchLink><br /><searchLink fieldCode="DE" term="%22National+Surveys%22">National Surveys</searchLink><br /><searchLink fieldCode="DE" term="%22Qualitative+Research%22">Qualitative Research</searchLink><br /><searchLink fieldCode="DE" term="%22Cooking+Instruction%22">Cooking Instruction</searchLink><br /><searchLink fieldCode="DE" term="%22Context+Effect%22">Context Effect</searchLink><br /><searchLink fieldCode="DE" term="%22Learning+Strategies%22">Learning Strategies</searchLink><br /><searchLink fieldCode="DE" term="%22Dining+Facilities%22">Dining Facilities</searchLink> – Name: Subject Label: Geographic Terms Group: Su Data: <searchLink fieldCode="DE" term="%22Canada%22">Canada</searchLink> – Name: DOI Label: DOI Group: ID Data: 10.1108/EJTD-01-2015-0003 – Name: ISSN Label: ISSN Group: ISSN Data: 2046-9012 – Name: Abstract Label: Abstract Group: Ab Data: Purpose: This paper aims to examine the formal and informal workplace learning of professional chefs. In particular, it considers chefs' learning strategies and outcomes as well as the barriers to and facilitators of their workplace learning. Design/methodology/approach: The methodology is based on in-depth, face-to-face, semi-structured interviews with 12 executive chefs from a variety of restaurant types. Chefs were asked questions that focused on how they learned, the learning outcomes that they experienced and factors that inhibited or facilitated their learning. Findings: Findings suggest that the strategies, outcomes, barriers and facilitators experienced by professional chefs are similar in many respects to those of other occupational/professional groups. However, there were some important differences that highlight the context of chefs' workplace learning. Research limitations/implications: The sample, which is relatively small and local, focuses on one city in Canada, and it is limited in its generalizability. Future research should include a national survey of professional chefs. Originality/value: Using a qualitative approach, this in-depth study adds to the literature on workplace learning, strategies, outcomes, barriers, facilitators and context factors by addressing a relatively understudied profession. – Name: AbstractInfo Label: Abstractor Group: Ab Data: As Provided – Name: Ref Label: Number of References Group: RefInfo Data: 45 – Name: DateEntry Label: Entry Date Group: Date Data: 2015 – Name: AN Label: Accession Number Group: ID Data: EJ1072334 |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eric&AN=EJ1072334 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1108/EJTD-01-2015-0003 Languages: – Text: English PhysicalDescription: Pagination: PageCount: 16 StartPage: 522 Subjects: – SubjectFull: Hospitality Occupations Type: general – SubjectFull: Workplace Learning Type: general – SubjectFull: Foreign Countries Type: general – SubjectFull: Informal Education Type: general – SubjectFull: Semi Structured Interviews Type: general – SubjectFull: Employee Attitudes Type: general – SubjectFull: Food Service Type: general – SubjectFull: Outcomes of Education Type: general – SubjectFull: Barriers Type: general – SubjectFull: National Surveys Type: general – SubjectFull: Qualitative Research Type: general – SubjectFull: Cooking Instruction Type: general – SubjectFull: Context Effect Type: general – SubjectFull: Learning Strategies Type: general – SubjectFull: Dining Facilities Type: general – SubjectFull: Canada Type: general Titles: – TitleFull: Canadian Chefs' Workplace Learning Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Cormier-MacBurnie, Paulette – PersonEntity: Name: NameFull: Doyle, Wendy – PersonEntity: Name: NameFull: Mombourquette, Peter – PersonEntity: Name: NameFull: Young, Jeffrey D. IsPartOfRelationships: – BibEntity: Dates: – D: 06 M: 07 Type: published Y: 2015 Identifiers: – Type: issn-print Value: 2046-9012 Numbering: – Type: volume Value: 39 – Type: issue Value: 6 Titles: – TitleFull: European Journal of Training and Development Type: main |
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