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A study of creative baking connotation
This research explores the characteristics of creative bakers, individual and environmental factors influencing the creativity of creative bakers, and the creative aspects of baking products. Qualitative research was adopted to conduct the research. Bakers who had won awards in international baking champagnes and judges for international baking champagnes were interviewed to figure out the qualities of creative bakers and the creative aspects of baking products. In addition, prize-winning bakers’ relevant materials about the baking products were analyzed to engage in cross examination. The findings of this research are as follows: Creative bakers are usually flexible, sensitive, competitive, and creative. They all have a thirst for knowledge (curious, yearning for knowledge, and inclined to raise one question after another), the courage to take challenges (adventurous, never be disheartened by frustrations, ambitious), the passion for things (concentrated, involved, and enthusiastic over the professional field), open-mindedness (humorous and interested in diverse things), confidence (confident and self-conceited), an orientation towards perfection (indomitable and self-disciplined), characteristics of leaders (responsible, able to be a leader, and capable of coordination), and industriousness (perseverant and patient) as the distinctive personalities. Factors influencing creative bakers include family (open and supportive upbringing, an environment close to the nature, and a family environment that has an access to cooking), courses of growth and education (multiple learning, an open environment for education, and the care and encouragement of teachers), the organizational environment (discipline in the organization, pressure and targets of the organization, internal and external competition, caring atmosphere of the organization, open and multiple leading style, positive organizational culture, sufficient resources, and trainings etc.), the cultural shock, and the changes of the society (the influences of the reports, regarding chefs covered by media, on young people). Creative aspects of baking products include flavors (balanced flavors), the utilization of food materials (breakthrough of conventional food material utilization, new food materials, and exotic ingredients), the improvement of manufacturing skills (innovation of equipment and utensils and the utilization of new techniques), the presentation of products (product appearance, product presentation, expression of the meanings of products, and description of the concepts of products), and the meanings of the product symbols (meanings of the product design and reinterpretation of the tradition). Lastly, in order to enhance the creativity of baking art, suggestions regarding individuals, schools, industries, and future researches were made. It is hoped that this research can be of help in baking education and the cultivation of creative bakers for food and beverage industries.
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