The impact of creative culinary curriculum on creative culinary process and performance

被引：13

作者：

Horng, Jeou-Shyan ^{[1
,2
]}

Hu, Meng-Lei ^{[3
]}

机构：

[1] Natl Taiwan Normal Univ, Dept Human Dev & Family Studies, Hsin Tien City 23154, Taipei County, Taiwan

[2] Jinwen Univ Sci & Technol, Coll Hospitality & Tourism Management, Hsin Tien City 23154, Taipei County, Taiwan

[3] Jinwen Univ Sci & Technol, Dept Food & Beverage Management, Hsin Tien City 23154, Taipei County, Taiwan

来源：

JOURNAL OF HOSPITALITY LEISURE SPORT & TOURISM EDUCATION | 2009年 / 8卷 / 02期

关键词：

creative thinking; curriculum; process; performance; SKILLS;

D O I：

10.3794/johlste.82.193

中图分类号：

G40 [教育学];

学科分类号：

040101 ; 120403 ;

摘要：

This study has two goals: to analyse the impact of a creative culinary curriculum (3C) that emphasises teamwork on culinary arts students' creative process and creative performance, and to analyse the impact of the creative culinary (CC) process itself on CC performance. The study employed a quasi-experimental design, and the subjects were 43 undergraduate students majoring in hospitality management. The results were as follows: the CC process seems to have a limited impact on CC performance; however, after 3C-based instruction, the post-test scores were significantly higher than the pre-test scores for both CC process and CC performance.

引用

页码：34 / 46

页数：13

共 33 条

[1] Assessing the work environment for creativity [J].