Innovation in the rural sector
DOI:
https://doi.org/10.37431/conectividad.v7i1.380Abstract
This study assessed the impact of a constructivist, project-based learning (PBL) course on technical knowledge, culinary innovation and customer service among 20 food-business owners in Cotogchoa, a rural parish in Ecuador. A one-group pre-test/post-test quasi-experimental design and an explanatory mixed-methods approach were applied. The intervention comprised six 2.5-hour face-to-face sessions (15 h) delivered at the kitchens of Instituto Superior Tecnológico Rumiñahui. Quantitative data were collected through three tailored 5-point Likert questionnaires. Paired-sample analyses revealed significant increases with very large effect sizes in Technical Knowledge, Culinary Innovation and Customer Service. Qualitative data were abductively coded in ATLAS.ti, generating five categories: Perceived Outcomes, Culinary Innovation, Technical Skills, Customer Service and Limiting Factors. A Sankey diagram highlighted the strong co-occurrence between Innovation and Outcomes, indicating that applied creativity mediated the reported commercial gains. Methodologically, the findings support PBL coupled with mixed-methods analysis as a robust model for evaluating short courses in small rural samples, providing reliable instruments and a replicable workflow for educational-business impact studies. Longitudinal follow-ups and complementary micro-financing are recommended to enhance sustainability.
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