The study aim was to determine which teaching methods are most effective for developing the students’ appropriate professional competencies in the culinary arts programs of Cyprus’ Senior Secondary Vocational Education (SSVE). A qualitative case study research design was considered appropriate and a criterion sampling strategy was used to select 52 participants. Findings showed that chef instructors prefer to use a combination of teaching methods by considering class dynamics and students’ personal learning style. Students learn primarily by doing and repetition and a two-day sequel laboratory could become an effective in-class activity. The positive impact of modern audio-visual means was identified as a factor, stimulating students’ learning appetite. Thus, a competitive learning environment is needed to boost class performance. However, the written examination assessment calls for change due to basic student issues and new approaches, means, and techniques that should be used for the final assessment of the SSVE students.
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