The Graduate Institute of Hospitality Education

National Kaohsiung University of

Hospitality and Tourism

Thesis for the Master Degree

The Preliminary Study on Aesthetic Competencies of

Baking in University Education and their Cultivation

Su Ya-Hui
Wei Chia-Chen

O
June, 2012

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ABSTRACT
The preliminary study on aesthetic competencies of baking in university
education and their cultivation aimed to get the viewpoints from the baking operators
and university teachers. The purposes are (1) to understand the meaning of baking
aesthetic competencies, (2) to understand the learning process of baking aesthetic
competencies, (3) to understand the problem and improvement strategy of baking
aesthetic competencies establishment. According to the purposes, this qualitative study
used the semi-structured interviews with nine operators or university teachers who
major in baking and get the success in baking area. The study was based on the
thematic analysis to understand the aesthetic education of baking and provided some
suggestions. The results are as follows:
1. Baking aesthetic competencies include the sense of vision, taste and smell,
emotional bonding, aesthetic judgment, aesthetic imagination, and creativity.
2. Interdisciplinary and multi-experience learning is the learning process of baking
aesthetic competencies.
3. There is a closed relationship between aesthetic feeling and technique practicing.
4. The aesthetic curriculum needs hierarchical learning as well as bonding in baking
industry.
5. Teacher not only impart knowledge, but also guide students for learning.
6. Students need the correct learning attitude in aesthetic learning.
According to the results mentioned above, the suggestions for the educational
institutions and teachers are as follows:
1. The suggestions for the educational institutions:
(1) To provide sequential learning of aesthetic curricula.
(2) To develop aesthetic curricula integrate into baking practice curricula.
IV

(3) To develop the curricula that focus on the sense of vision, taste and smell for
students.
2. The suggestions for university teachers:
(1) To develop students to have the correct learning attitude.
(2) To develop students to have aesthetic judgment, aesthetic imagination, and
creativity.
(3) To develop the curricula that need connections with baking industry.
(4) To provide opportunities to have aesthetic experiences for students.

Key words: baking aesthetic competencies, university education of baking, aesthetic

education, baking industry

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