Perceptions of competences in Gastronomy Higher Education: A study in Santa Catarina, Brazil

Abstract

This study aims to investigate the perceptions of competence in Gastronomy Higher Education in Santa Catarina, Brazil. The research focused on the importance of competence across five dimensions: administrative, leadership, conceptual, technical, and interpersonal. A survey study design was employed, collecting data from a convenient, non-probabilistic sample of 400 participants, including students, alumni, professors, and business owners in the gastronomy sector. Descriptive statistics and analysis of variance (ANOVA) were employed for data analysis. The results indicated that competences related to team safety awareness and work systematization were perceived as highly important in the administrative dimension. However, promoting cooperative relationships between unions and managers and effectively dealing with employee complaints were perceived as less important. This research emphasizes the importance of incorporating industry perspectives into curriculum design to ensure graduates are well prepared for successful careers in the field.