Enhancing aesthetic and creative skills through innovative pedagogical approaches: integrating mandala thinking and multisensory techniques in advanced dessert design

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Please use this identifier to cite or link to this item: https://irlib.pccu.edu.tw/handle/987654321/53945

Title:	Enhancing aesthetic and creative skills through innovative pedagogical approaches: integrating mandala thinking and multisensory techniques in advanced dessert design
Authors:	Chen, Yen-Cheng
Contributors:	Department of Applied Science of Living
Keywords:	Education and training Food industry Higher education Hospitality Learning styles Quality management
Date:	2025
Issue Date:	2025-03-11 11:49:52 (UTC+8)
Publisher:	Emerald Publishing
Abstract:	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.
Relation:	TQM Journal
Appears in Collections:	[Department of Applied Science of Living & Graduate Institute of Applied Science of Living ] journal articles

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