廚藝創造力課程設計與發展之研究

The Design and Development of Creative Cuisine Curriculum

洪久賢(Jeou-Shyan Horng) ； 林琳(Lin Lin) ； 陳立真(Lee-Chan Chen)

《課程與教學》 12卷4期 (2009/10) Pp. 169-189

https://doi.org/10.6384/CIQ.200910.0169

摘要

創造力對於餐廳產品的研發、競爭力與永續經營具有關鍵性的影響，跳脫以往廚藝課程偏重於技術訓練的桎梏，本研究以創造力相關理論與廚藝內涵做為基礎，發展與設計廚藝創造力課程。依據課程發展模式中之四大要素。目的、學習經驗、評估與修正回饋，做為創意廚藝課程發展之架構，課程內容結合了創造力內涵與概念、廚藝五戚、廚藝專業知識與技術、藝術與文化等要素，並加入創造力思考技法，以促進學生發展廚藝創造力。透過學生廚藝產品之製作與歷程評量，以及質性訪談結果，顯示本課程有助於學生提升創意思考與創意產品展現，且能引發學生學習的動機，增進學習的興趣。

關鍵字

創造力 ； 創造力課程 ； 廚藝課程 ； 課程設計

並列摘要

Creativity is a critical factor affecting menu development and successful restaurant management. Different from the traditional culinary curricula which emphasize technique training, the aim of the study was to design a creative culinary curriculum with a basis on the creativity theory and culinary concept. The four elements of curriculum design model were adopted in the study as a framework, including: objectives, learning experience, evaluation, and modification. Culinary sensory, professional knowledge, techniques, culture and arts were incorporated in the curriculum. Furthermore, a series of creative techniques were also used for fostering creative thinking. The curriculum was proven effective through the students' creative culinary products and process assessment as well as qualitative analysis. The students got more motives and enjoyments in the class than before.

並列關鍵字

creativity ； creative curriculum ； culinary curriculum ； curriculum design