ERIC Number: EJ1113389
Record Type: Journal
Publication Date: 2016-Sep
Pages: 10
Abstractor: As Provided
ISBN: N/A
ISSN: ISSN-0022-0175
EISSN: N/A
Developing a Model for an Innovative Culinary Competency Curriculum and Examining Its Effects on Students' Performance
Hu, Meng-Lei I-Chen Monica; Horng, Jeou-Shyan; Teng, Chih-Ching
Journal of Creative Behavior, v50 n3 p193-202 Sep 2016
The present study designs and develops an innovative culinary competency curriculum (ICCC) model comprising seven sections: innovative culture, aesthetics, techniques, service, product, management, and creativity. The model is formulated based on culinary concept, creativity, innovation, and competency theory. The four elements of curriculum design, namely, objectives, learning experience, evaluation, and modification, are adopted to create a developmental framework. This study also applies creative teaching techniques to improve students' learning effectiveness. The study employed a quasi-experimental design and a sample of 68 undergraduate students majoring in Food and Beverage Management. A 16-week instructional program was conducted. Results show that the ICCC model is effective based on qualitative analysis and students' improved innovative performance.
Descriptors: Curriculum Development, Curriculum Design, Instructional Innovation, Undergraduate Students, Quasiexperimental Design, Food Service, Foods Instruction, Food, Models, Performance Based Assessment, Achievement Gains, Instructional Effectiveness, Competency Based Education
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Publication Type: Journal Articles; Reports - Research
Education Level: Higher Education; Postsecondary Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A
Grant or Contract Numbers: N/A