因應現今外食人口增加，餐飲業之競爭越來越激烈，餐廳、飯店為迎合消費者喜愛求新求變之需求，菜單菜色上的推陳出新也就成為餐廳重要的工作之一。對於餐飲研發者而言，有效的評量工具有助於評量新產品之市場性。而對於餐飲廚藝教育而言，為培育學生具有創造力，適當之評量表能幫助教師分析學生之廚藝作品，評量學生之創意表現。因此，本研究目的為發展與效化創意廚藝產品評量表，並比較教師與學生運用創意廚藝產品評量表評分之差異。
本研究透過質性研究與紮根理論所建構之創意廚藝內涵(Horng, 2006)發展「創意廚藝產品評量表」， 並運用共識評量法技術(consensual assessment technique, CAT) 評估該評量表之信效度。創意廚藝產品評量表共分為八構面，包括：專業技能、香氣、味道與口感、色彩、造型排盤、盤飾、器皿、食材選用、整體評估，此八構面下細分為34個評分項目，評分者依照量表項目描述與產品之符合程度給予1至5分。本研究之評分者包含餐飲與廚藝系教師、研究生與美食專欄作家，運用創意廚藝產品評量表評量高雄餐學院中廚系與澎湖科技大學學生所製作之創意廚藝作品。評量分數以SPSS 12.0與AMOS 4.0統計軟體進行量表之項目分析、信度分析、效標關聯分析與驗證性因素分析。專家之評分者間信度達.98，評分結果與效標間亦達顯著相關。透過驗證性分析，顯示評量表之模式具有良好之配適度，該評量表具有良好之建構效度。另外，針對學生與專家評分進行比較分析，本研究發現學生與專家評分間具中度相關，在評量觀點上具有差異。最後，根據研究結果，本研究針對餐飲廚藝教育、餐飲業者與未來研究提出建議。

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