An analysis of educational needs for novice western cuisine chefs based on NCS competency units: focusing on the Borich needs assessment and Locus for Focus Model

The present study has investigated the educational needs of novice Western cuisine chefs to enhance their job performance and workplace adaptability. As culinary tasks are becoming more specialized, the chefs also require diverse competencies beyond their basic cooking skills. New chefs often face challenges in meeting industry expectations, which in turn, lead to work inefficiency and turnover. To address the above-mentioned issue, the current study applied the National Competency Standards (NCS) as a framework. A survey was conducted among 206 chefs who had less than five years of experience in restaurants and catering. Fifteen NCS-based competency units were evaluated in terms of importance and current performance. Paired t - tests, Borich needs assessment, and Locus for Focus model were used for analysis. The results indicated high-priority gaps in sauce, seafood, meat, pasta, and dessert preparations. The units in the first quadrant of the Locus model were identified as the crucial training areas. Furthermore, the competencies were categorized into three priority levels for targeted curriculum development. The importance of the findings of this research is that they provide a foundation for practice-oriented culinary educational reforms. The findings also offer guidance to vocational educators and policy makers. Improving chef training through NCS can strengthen workforce readiness and reduce turnover. In conclusion, the present study contributes to effective culinary HRD based on empirical analysis of the training needed for the novice chefs.