Analysis of Competencies Models in Culinary Arts Higher Education

ABSTRACT Competency models act as a competency management platform and consist of mapping knowledge, skills, and attitudes. Purpose: To analyze, qualitatively, the competencies assessment instruments in Culinary Arts higher education present in literature. Methods: The study consists of a systematic literature review from the EBSCO platform, identifying the competency models used in the culinary arts. The models were analyzed concerning their foundation, application, population, data treatment, and the main results obtained. Results: Two seminal models were identified for the study of competences: Tas and Sandwith’s competency dimension models. These models have been applied in five studies in four countries. Gersh identified methodological progress regarding the two models, realizing that both were complimentary to each other, so he presented a fusion between the two seminal models. The main findings in the studies are that the techniques, leadership, and interpersonal relationship are the most relevant competencies in the culinary arts.

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