The Development of a Scale for Evaluating Creative Culinary Products |
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| Authors: | Jeou-Shyan Horng Lin Lin |
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| Affiliation: | 1. Graduate Institute of Hospitality Managment and Education, National Taiwan Normal University ,;2. College of Tourism and Hospitality, Jinwen University of Science and Technology , t10004@ntnu.edu.tw;4. Graduate Institute of Hospitality Managment and Education, National Taiwan Normal University , |
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| Abstract: | The purpose of this study was to develop a “Scale for Evaluating Creative Culinary Products” based on the nature of these products. We adopted the Consensual Assessment Technique (CAT) to establish the credibility of the scale. The scale comprises 8 categories: professional technique; aroma, taste, and texture; color; modeling and arrangement; garnish; dishware; handling of ingredients; and overall assessment. There are 34 assessment criteria for these 8 categories. Nine culinary experts were invited to evaluate, by means of these criteria, the products of 28 college students studying Chinese cuisine. The degree of interjudge reliability was .98, and the correlation between each criterion and the total scale was between .578 and .856. Through confirmatory factor analysis, the scale was demonstrated to possess a high degree of validity. |
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