Purpose: This study aims to explore the integration of mandala thinking and multisensory techniques into advanced dessert design courses, investigating how these innovative pedagogical approaches enhance students’ creative and aesthetic skills. The research seeks to address the evolving needs of higher education in the face of technological and pedagogical disruptions. Design/methodology/approach: The study employs a mixed-method approach, including a detailed literature review, implementation of mandala thinking and multisensory methods in the course curriculum and quantitative analysis of student outcomes. Data were collected through pre- and post-course assessments, focusing on students’ creativity and aesthetic competencies. Findings: The integration of mandala thinking and multisensory design principles significantly improved students’ creative and aesthetic skills. The findings demonstrate that these methods effectively enhance the educational experience in culinary arts, offering a novel approach to curriculum design in higher education. The study highlights how these innovative techniques can address current pedagogical challenges and improve student engagement and performance. Practical implications: Integrating mandala thinking and multisensory techniques can significantly enhance creativity and engagement in higher education, offering a practical model for modernizing pedagogical practices and addressing current educational challenges. Originality/value: This research contributes to the field by applying mandala thinking and multisensory techniques to advanced dessert design, an area not extensively covered in existing literature. It provides a unique perspective on enhancing educational practices in the culinary arts, reflecting the broader trends of incorporating innovative pedagogical strategies in response to disruptive educational challenges.
