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Type: Journal article
Title: Teaching professional ethics in culinary studies
Author: Shani, Amir
Belhassen, Yaniv
Soskolne, Daniel
Citation: International Journal of Contemporary Hospitality Management, 2013; 25(3):447-464
Publisher: Emerald Group Publishing
Issue Date: 2013
ISSN: 0959-6119
School/Discipline: Faculty of Humanities and Social Sciences
Statement of
Amir Shani, Yaniv Belhassen and Daniel Soskolne
Abstract: PURPOSE: The purpose of this paper is to argue for the incorporation of ethics into the coursework of culinary schools, utilizing the value chain analysis as a theoretical framework to explore and confront food ethics concerns. DESIGN/METHODOLOGY/APPROACH: Based on a review of the pertinent literature, this conceptual paper offers a theoretical framework whereby ethical issues relevant to the food industry can be tackled and then incorporated into the training of culinary professionals. FINDINGS: To illustrate the usefulness of the suggested framework, the paper provides a systematic analysis of ethical concerns related to the production, distribution and consumption of food. PRACTICAL IMPLICATIONS: Food ethics education is likely to have a positive impact on the credibility of the culinary arts’ profession, at a time when there is a shift toward sustainability and ethical awareness; it is also likely to impact favorably on the opportunity of recruiting culinary professionals as agents of change regarding pressing moral challenges. SOCIAL IMPLICATIONS: Including ethics in the curricula of culinary schools has various positive social implications, including the development of future professionals with acknowledged ethical responsibilities toward society. ORIGINALITY/VALUE: Despite the upsurge of ethical concerns and the controversies associated with the food industry, hitherto culinary schools have paid little attention to ethics within their curricula. In view of that, the article introduced a value-chain perspective for integrating food ethics into culinary arts curricula.
Keywords: Curriculum policy; culinary art; vocational training; food ethics; critical pedagogy;teaching; training; ethics; catering industry
Rights: © Emerald Group Publishing Limited
RMID: 0020126624
DOI: 10.1108/09596111311311062
Appears in Collections:Education publications

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