TITLE

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

AUTHOR(S)
Jeou-Shyan Horng; Meng-Lei Hu
PUB. DATE
October 2009
SOURCE
Journal of Hospitality, Leisure, Sport & Tourism Education (Oxfo;Oct2009, Vol. 8 Issue 2, p34
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
52405466

 

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