The development of the culinary creative process in food and beverage operations management curriculum

Abstract: The fourth industrial revolution is upon us and there are critical skills that are required in order to be successful. The top three skills required are problem-solving, critical thinking and creativity. Creativity is an essential skill required in fine dining restaurants in order to be competitive and successful; and to provide innovative products and services and a high standard of food to diners. There is a gap between the skills and knowledge tertiary education institutions are instilling in their graduates and those that the industry is demanding. The industry is demanding creative individuals. Creativity can be developed through an educational intervention and through this problem-solving and critical thinking are developed concurrently. A 2009 Taiwan study produced positive results after a creative intervention was administered to undergraduate students. This study administered a modern pedagogical tool in the attempt to enhance and develop the culinary creative process of undergraduate students in South Africa. It made use of the path model developed by Horng, Hu and Lin (2007) to assess and quantify an individual’s creative process through which one’s creative ideas are produced, thus resulting in innovative dishes. This path model was administered twice, before and after the intervention, to determine if the pedagogical tool implemented was successful. The findings indicated that there was an improvement however it was not as high as was desired. Through analysis through multiple lenses, the study is able to propose an educational framework that can be utilised in future interventions.M.Com. (Tourism and Hospitality