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This document outlines the curriculum requirements and graduation criteria for the Diploma and Certificate Programs offered by the International Culinary Arts and Sciences Institute in collaboration with Kent State University.
Year:
2025
Region / City:
Kent State University
Subject:
Culinary Arts, Technical Study
Document Type:
Program Description
Institution:
Kent State University
Author:
Loretta Paganini
Target Audience:
Students pursuing technical study in culinary arts
Duration:
Not specified
Approval Date:
Not specified
Date of Last Update:
December 2025
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Year:
2025
Region / City:
Not specified
Theme:
Culinary Arts, Food Safety, Health & Safety, Employability, Digital Literacy, Entrepreneurship
Document Type:
Educational Standards
Organization / Institution:
Not specified
Author:
Not specified
Target Audience:
Culinary Arts students, educators, and professionals
Period of validity:
Not specified
Approval Date:
Not specified
Modification Date:
Not specified
Year:
2020
Region / City:
Washington
Subject:
Culinary Arts, Food Science
Document Type:
Curriculum Framework
Organization:
Washington State
Author:
Washington State Department of Education
Target Audience:
Educators, Culinary Arts Instructors
Period of Validity:
Ongoing
Approval Date:
December 21, 2020
Date of Last Revision:
December 21, 2020
Year:
2022-2023
Region / City:
Missouri
Topic:
Culinary Arts
Document Type:
Agreement
Institution:
Chef Lewis’s Culinary Arts Program
Author:
Chef Lewis
Target Audience:
Culinary students and their parents
Period of Validity:
2022-2023
Date of Approval:
Not specified
Date of Amendments:
Not specified
Contextual Description:
A student agreement outlining the terms and expectations for participation in the Culinary Arts program, including punctuality, sanitation, dress code, and behavior requirements.
Year:
2024
Region / City:
Westbrook, Maine
Topic:
Culinary development, restaurant opening
Document Type:
Press release
Organization / Institution:
The Lost Fire, Waterstone Properties Group
Author:
Angie Helton
Target Audience:
General public, food enthusiasts, media
Action Period:
2025 (construction begins)
Approval Date:
N/A
Date of Changes:
N/A
Authors:
Nurul Mutmainna; Sultan; Jusri
Affiliation:
Management, Faculty of Economics, STIE Makassar Maju
Email:
[email protected]
Year:
2024
Received:
15 May 2024
Revised:
21 May 2024
Accepted:
03 June 2024
DOI:
10.3926/jsiems.xxxx
Type of Document:
Research article
Research Method:
Quantitative descriptive analysis
Data Collection Method:
Questionnaire
Sample Size:
79 respondents
Sampling Technique:
Slovin technique
Data Analysis Tool:
SPSS version 25
Research Location:
Maros Regency, Indonesia
Research Variables:
Financial literacy; Business performance; Business sustainability
Industry Focus:
Culinary industry
License:
Creative Commons Attribution (CC-BY-SA) 4.0
Keywords:
Financial literacy; Performance; Sustainability
Year:
2026
Region / City:
New Zealand
Subject:
Culinary education, workplace skills
Document type:
Skill standard
Organization / Institution:
Ringa Hora Services Workforce Development Council
Level:
3
Credits:
5
Reference:
New Zealand Certificate in Cookery (Level 3) [Ref: 2100]
Learning outcomes:
Communication, teamwork, problem solving, safe food handling
Assessment environment:
Culinary or training kitchen
Legislation:
Health and Safety at Work Act 2015, Food Act 2014
Cultural consideration:
Inclusive and culturally responsive approaches
Review date:
31 December 2030
Year:
2023
Region / city:
New Zealand
Theme:
Culinary Education
Document type:
Skill standard
Organ / institution:
Ringa Hora Services Workforce Development Council
Author:
Christensen-Yule, L., Neill, L.
Target audience:
Culinary students, chefs in training
Validity period:
From [dd mm yyyy]
Approval date:
[dd mm yyyy]
Review date:
31 December 2030
Last date for assessment:
N/A
Last revision date:
[dd mm yyyy]
Year:
2026
Region / City:
United States
Theme:
Education, Culinary Arts
Document Type:
Assignment Guidelines
Institution:
Alpine District
Author:
Unknown
Target Audience:
Students
Period of Validity:
Ongoing
Approval Date:
Not specified
Date of Changes:
Not specified
Year:
2022
Region / City:
Tangerang City, Indonesia
Topic:
Financial Management, Small and Medium Enterprises (SMEs), Culinary Sector
Document Type:
Academic Article
Institution:
Mercu Buana University, Jakarta
Authors:
Dwi Riska Yuliana, Sri Novitasari, Jihan Lathifah Khairunnisa, Rubaiatul Aslakhiyah
Target Audience:
Researchers, MSME practitioners
Methodology:
Quantitative, Explanatory Research, Multiple Linear Regression Analysis
Sample Size:
50 culinary MSME actors
Data Collection:
Questionnaire
Keywords:
Financial Knowledge, Income, Financial Management Behavior
Submission Date:
April 23, 2022
Revision Date:
April 29, 2022
Acceptance Date:
May 9, 2022
DOI:
http://doi.org/10.22441/profita.2020.v13i1.001
Source Type:
Peer-reviewed journal article
Content Description:
Explanatory research article analyzing the impact of financial knowledge and income on the financial management behavior of culinary MSMEs in Tangerang City, including methodology, sample, and statistical results.
Year:
2026
Location:
Residential Care Facility
Topic:
Culinary Services / Staff Roles
Document Type:
Job Description
Organization:
Avery Residential Care
Reports To:
Head Chef / General/Home Manager
Qualifications Required:
City & Guilds 706/1 and 706/2 or NVQ or equivalent, Basic Food Hygiene Certificate
Experience Required:
Minimum 1-year catering experience, experience in similar setting preferred
Skills:
Teamwork, leadership, adaptability, compassion, knowledge of safe food handling and SOPs
Responsibilities:
Menu planning, supervising culinary staff, ensuring nutritional and hygienic standards, food safety compliance, assisting in special events, health & safety adherence
Values:
Caring, Supportive, Honest, Respectful, Accountable
Year:
2026
Location:
Mankato, Minnesota, USA
Theme:
Culinary arts, cooking competition
Document Type:
Event overview and instructional guide
Organizing Body:
Fox Valley Technical College
Target Audience:
Students, culinary teams
Team Size:
2-5 participants
Event Components:
Starter, entrée, dessert
Evaluation Criteria:
Flavor, texture, temperature, color, shape, safety, sanitation
Equipment Requirements:
Teams provide all cooking equipment and ingredients except table workspace
Timeline:
15 minutes setup, 60 minutes cooking, 10 minutes presentation, 15 minutes cleanup
Recipe Source:
Chef Jeff Igel
Example Menu Item:
Crispy Orange Chicken
Portion Size:
3-4 servings, 1 cup chicken mixture; ½ cup steamed rice
Source:
Foundations of Restaurant Management & Culinary Arts Test Book
Chapter:
10
Subject area:
Restaurant management and foodservice operations
Topic:
Guest service, dining room procedures, and customer relations
Document type:
Educational test and answer key
Educational use:
Assessment material for hospitality and culinary students
Question formats:
True/False, Multiple Choice, Short Answer, Essay
Key topics:
Service styles, table settings, dining room roles, customer service, alcohol regulations, service tools and tableware
Industry context:
Restaurant and foodservice operations
Related learning area:
Hospitality management education
Year:
Fiscal Year not specified
Region / State:
Maryland
City:
Baltimore
Country:
United States
Address:
200 West Baltimore Street, Baltimore, Maryland 21201-2595
Field:
Career and Technical Education; Culinary Arts; Hospitality and Tourism
Document Type:
Program proposal form
Institution:
Maryland State Department of Education
Division:
Division of Career and College Readiness
Program Cluster:
Consumer Services, Hospitality and Tourism
Program Title:
Culinary Arts Program
CIP Number:
12.0550
Program Pathways:
Culinary; Baking/Pastry
Partner Organization:
American Culinary Federation
Education Level:
Secondary education with postsecondary articulation options
Program Duration:
Two-year program
Target Audience:
High school students
Credential:
Industry-recognized credential
Credit Opportunity:
Early college credit available
Approval Authority:
MSDE Career and Technical Education Systems Branch
Signatories:
CTE Local Director; Local Superintendent; Assistant State Superintendent for Career and College Readiness
Year:
2026
Region / City:
Texas, USA
Subject Area:
Hospitality and Tourism
Document Type:
Lesson Plan
Institution:
Texas CTE
Course:
Principles of Hospitality and Tourism
Career Cluster:
Hospitality and Tourism
Lesson Duration:
Five 45-minute class periods
Objectives:
Hand hygiene, accident prevention, fire extinguisher use, foodborne illness awareness, cleaning vs. sanitizing
Standards Addressed:
TEKS 130.252.(c)(8)
Target Audience:
High school students in hospitality programs
Materials:
Computer, projector, food safety posters, kitchen supplies, handouts, iPad app, graphic organizers
Certification Reference:
ServSafe® Food Manager or state-recognized equivalent
Instruction Methods:
Direct teaching, group activities, multimedia presentations
Date Created:
2026
Year:
2020
Region / City:
Dunstable, Bedfordshire
Theme:
Culinary competition
Document type:
Event schedule and rules
Organization:
Craft Guild of Chefs
Author:
N/A
Target audience:
Students, chefs, culinary professionals
Start date:
27 May 2020
End date:
28 May 2020
Entry deadline:
1 May 2020
Event location:
Central Bedfordshire College, Kingsway Campus
Contact information:
+44 1582 477 776
Parking:
Free
Year:
2022
Region / City:
Not specified
Topic:
Computer Science, Higher Education
Document Type:
Curriculum Guide
Organization / Institution:
Not specified
Author:
Not specified
Target Audience:
Students in Computer and Information Science
Period of Validity:
Autumn 2022 and onwards
Approval Date:
Not specified
Date of Changes:
Not specified
Year:
2017
Region / city:
United States
Topic:
Healthcare Plan, Education
Document Type:
Template
Organization:
National Association of School Nurses (NASN)
Author:
Arnold Zaiger, Will
Target Audience:
School Nurses, Healthcare Providers, Educators
Period of Action:
Ongoing, Specific to Students
Approval Date:
2017
Modification Date:
Not Provided
Year:
2026
Region / City:
N/A
Topic:
Risk Assessment, Quality Control Plan
Document Type:
Template
Organization:
Abbott Point of Care
Author:
N/A
Target Audience:
Laboratory staff, Laboratory Directors
Effective Period:
N/A
Approval Date:
N/A
Date of Revisions:
N/A
Note:
Year
Theme:
Vocational Rehabilitation
Document Type:
Policy/Guideline
Organization:
MRC
Target Audience:
MRC consumers