Higher Education programme design aims to empower students with creative competencies aligned to their discipline. Coupled with this is a heightened awareness that students face challenges engaging with their studies, negatively impacting their wellbeing and academic performance. Given that creativity, resilience and mindfulness can promote wellbeing in university students, a pedagogical approach that integrates these four elements, has the potential to foster a positive learning environment to sustain engagement, supporting students on their learning journey. Mindful pedagogy is one such approach, applying mindfulness formally or informally to class activities. Using a mindful culinary education module focused on health and wellbeing, this study provides empirical insights into its pedagogical effectiveness in promoting student creativity and self-care. Semi-structured interviews (n=17) of those who completed the module between 2019 and 2025, were analysed. Findings reveal that for some, college-related stress was overwhelming, creating anxiety, distraction and lack of confidence in their abilities. The calmness of the mindful classroom gave them a space to relax, connect with themselves and the applied mindful activities. Fears, doubts, and low self-esteem were transformed through the positive emotions created. The mindful approach to creative challenges resulted in a gradual development of creative confidence, which was positively aligned to a sense of wellbeing. Students used the module’s mindful toolkit of self-care practices to manage stress and negative emotions across subjects, professional practice and daily life. This mindful pedagogical approach grounded in self-care and wellbeing, offers a design template for promoting creative competency and resilience in higher education.
Annette Sweeney: A senior lecturer in culinary arts at Technological University Dublin. Passionate about using an applied approach in programme design and delivery, she developed ‘The Mindful Kitchen Health and Wellbeing for Chefs’ module which uses a mindful pedagogical approach, and the University’s Masters in Applied Culinary Nutrition, both of which were unique globally when launched. As a scholar in The Centre of Positive Health Sciences at RCSI, her current research is exploring the impact of ‘The Mindful Kitchen Health and Wellbeing for Chefs’ module on the learning and professional practices of chefs.