NotesFAQContact Us
Collection
Advanced
Search Tips
Peer reviewed Peer reviewed
Direct linkDirect link
ERIC Number: EJ1113389
Record Type: Journal
Publication Date: 2016-Sep
Pages: 10
Abstractor: As Provided
Reference Count: N/A
ISBN: N/A
ISSN: ISSN-0022-0175
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.
Wiley-Blackwell. 350 Main Street, Malden, MA 02148. Tel: 800-835-6770; Tel: 781-388-8598; Fax: 781-388-8232; e-mail: cs-journals@wiley.com; Web site: http://www.wiley.com/WileyCDA
Publication Type: Journal Articles; Reports - Research
Education Level: Higher Education; Postsecondary Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A