TRANSFORMING THE CULINARY ARTS CURRICULUM IN SOUTH AFRICA: A UNIVERSITY CASE STUDY.
In South Africa, many graduates cannot secure employment after completing their degree qualification. This is often due to a lack of experience, or curricula not aligned with the needs of employers, current workplaces and the relevant broader industry and society. To address this, curricula must be...
| Published in: | South African Journal of Higher Education Vol. 39; no. 6; pp. 158 - 182 |
|---|---|
| Main Authors: | , , , |
| Format: | Article |
| Published: |
Sabinet Online Limited
Nov2025
|
| Subjects: | |
| Online Access: | View this record in EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=hlh&AN=189743406&site=ehost-live header: @attributes: shortDbName: hlh uiTerm: 189743406 longDbName: Humanities International Complete uiTag: AN controlInfo: bkinfo: jinfo: jid: 10113487 SG3 jtl: South African Journal of Higher Education issn: 10113487 maglogo: N pubinfo: dt: Nov2025 vid: 39 iid: 6 pid: 31334 pub: Sabinet Online Limited artinfo: ui: 189743406 10.20853/39-6-6411 ppf: 158 ppct: 24 formats: tig: atl: TRANSFORMING THE CULINARY ARTS CURRICULUM IN SOUTH AFRICA: A UNIVERSITY CASE STUDY. aug: au: Fisher, H. Rand, G. Du Roets, L. Makina, A. affil: Department of Consumer and Food Science University of Pretoria Pretoria, South Africa. Department of Consumer and Food Sciences University of Pretoria Pretoria, South Africa. Directorate of Curriculum Development and Transformation UNISA Pretoria, South Africa. su: Curriculum change Cooking Traditional knowledge Equality University of Pretoria Cooperative education Student engagement Hospitality studies South Africans South Africa sug: subj: South Africa Curriculum change Cooking Traditional knowledge Equality University of Pretoria Cooperative education Student engagement Hospitality studies South Africans keyword: Africa culinary arts Curriculum graduates industry responsive curriculum unemployment ab: In South Africa, many graduates cannot secure employment after completing their degree qualification. This is often due to a lack of experience, or curricula not aligned with the needs of employers, current workplaces and the relevant broader industry and society. To address this, curricula must be revised, renewed, or completely transformed. This article focuses on students’ points of view on curriculum transformation; it explores their experiences, opinions, and suggestions to provide insight that will aid in short- or long-term changes to create a responsive and transformed curriculum. Findings from the sample of 19 students at the University of Pretoria in South Africa suggest opportunities to include Afrikan knowledge, innovative culinary practice, and adaptable and flexible delivery methods to improve student engagement and work-integrated learning within the Culinary Arts module. These results show the article’s contribution to ideas and approaches needed to encourage sustainable hospitality and tourism development in the Afrikan region using responsive and transformed curricula. In the future, a student-centred culinary curriculum may produce graduates with fine-tuned abilities, knowledge, and attitudes to address modern-day industry needs, along with a sense of how their contribution could help to address the socio-economic inequalities of South Afrika and Afrika. pubtype: Academic Journal doctype: Article src: R language: English refInfo: copyright: @attributes: flag: Y dt: @attributes: year: 2025 holdings: @attributes: islocal: N |
|---|