Given the skills and competencies that culinary arts students possess, the purpose of this study is to create a conceptual framework for defining and raising the bar for postsecondary culinary education. Graduates are certain to be well-equipped with the knowledge and abilities that employers value in Botswana. A quantitative approach was utilised, with questionnaires, based mainly on graduates’ competencies. Data were sought from executive chefs and 105 effective responses were received covering views on skills and competencies possessed by culinary arts graduates in the hospitality industry. The findings suggest that group tests be implemented to evaluate students’ abilities in communication and management, including overseeing kitchen operations. The effectiveness and applicability of the assessment methods should be regularly reviewed by institutional administrators. Stakeholders should work with higher educational institutions to provide the required training, to develop the right competencies and skills that graduates need to benefit the industry. Proficiency in menu design and food costing makes individuals more marketable in the hospitality industry. © 2024 AJHTL/Author(s) | Open Access – Online @ www.ajhtl.com
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