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Call for papers - Scope Contemporary Research Topics: Learning and Teaching #10 (Advances in Culinary Arts Learning and Teaching)

Scope (Learning and Teaching) is concerned with views, critical debate and reflections on learning and teaching theory and practice. It seeks to address current topical matters in the field of tertiary education. Its focus is on building a sense of community amongst researchers from an array of New Zealand institutions (and, for this special issue, across the globe) with the goal of linking with a wider international community.

This special issue of Scope (Teaching and Learning) focuses on recent Advances in Culinary Arts Learning and Teaching practices that respond to the following trends:

• A broadening of the scope and nature of culinary arts qualifications globally, including more liberal arts or science-based approaches at degree and postgraduate level;
• A broad cross-section of society is currently very interested in culinary arts, yet this does not necessarily translate into demand for traditional culinary arts education;
• Widespread disagreement on what is (or should be) taught at the cutting-edge of culinary arts education;
• A continuing (and sometimes growing) divide between industry expectations, graduate expectations and the skills and understandings taught (or that need to be taught) that prepare students for a rapidly changing world;
• A small, but growing, body of research into culinary arts and hospitality education has begun to emerge over the last decade that has called for change, but which mostly stops short of providing new ways forward;
• A ‘changing of the guard’ has begun as long-term culinary arts educators move into retirement and this is leading to a desire for change amongst younger educators but there are limited tools to enable that change;
• Research is needed into how to best meet learners’ needs outside of the formal classroom as they can now get content from anywhere, anytime and can and do teach themselves technical skills;
• Culinary arts education beyond the purely technical is not valued by many in the industry;
• Vocational education and training (VET) is being restructured around the world and there is a need for culinary arts programmes to find their place in this changing educational landscape.

In this issue, we consider culinary arts to include a broad range of products (including food, meals, menus beverages, artisanal food and value-added food products of any kind), services (including retail, hospitality and other food experiences) and systems (including systems of production, sales, marketing and distribution). We also consider learning and teaching to include formal education (in primary, secondary and tertiary environments and in vocational and higher education), in-work learning (both formal and informal) and informal learning experiences (learning and teaching that occurs on or in social media, YouTube, cooking classes, tourism experiences and the like).

About Scope
Scope (Teaching and Learning) is a double-blind peer-reviewed, open access journal available online here. Information for contributors is here.
Formats for this special issue include:
• Articles (up to 4,000 words) presenting research into new culinary arts learning and teaching;
• Working papers (up to 2,500 words) presenting emerging research or frameworks for research;
• Culinary arts learning and teaching practice case studies (up to 2,500 words);
• Opinion pieces and provocations (up to 1,500 words) from educators or food industry stakeholders (this may include dialogues between educators and other stakeholders of up to 2,500 words);
• Autobiographical / autoethnographic pieces (up to 5,000 words) from educators, students and/or graduates exploring the experience of learning and teaching in culinary arts;
• Creative works that explore current issues in culinary arts education (including, but not limited to, photo-essays, poetry, short-stories, paintings, comic strips, etc).

Submissions are due no later than Monday 6 April 2020. Earlier submissions are encouraged, and we will endeavour to provide reviewer feedback within a relatively short timeframe.

Submissions and questions should be sent to the editor, Professor Richard Mitchell, via email:

Published on 7 Feb 2020

Orderdate: 7 Feb 2020
Expiry: 31 Jan 2021