A Study of the Effect of Creative Thinking Program on Improving Students' Culinary Creativity

被引：0
|
作者：
Cheng, Ming-Chang [1 ]
Chou, Pei-I [2 ]
机构：
[1] Natl Pingtung Univ Sci & Technol, Grad Inst Technol & Vocat Educ, 1 Shuefu Rd, Pingtung 91201, Taiwan
[2] Natl Sun Yat Sen Univ, Inst Educ, Kaohsiung 804, Taiwan
来源：
2015 2nd International Conference on Creative Education (ICCE 2015), Pt 1 | 2015年 / 10卷
关键词：
Creativity; Culinary creativity process; Vocational education;
D O I：
暂无
中图分类号：
G40 [教育学];
学科分类号：
040101 ; 120403 ;
摘要：
This study investigates the effects of a creative thinking program on the culinary creativity of students from the culinary department of vocational high schools. The quasi-experimental design recruited two Grade 12 groups (N =70) as the research participants. The experimental group (n = 35) participated creative thinking program, while the contrast group (n = 35) participated traditional instruction program for eight weeks. The scores from a performance assessment for the two groups were examined with a one-way ANCOVA. The findings show that experimental group got higher scores than the contrast group on all of 7 aspects of culinary creativity process. According to our findings, we suggest that teachers from vocational schools can develop related programs to improve students' culinary creativity.
引用
收藏
页码：60 / 64
页数：5
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