The Dreyfus model is one of those things you’ve probably seen or heard of in practice, but you didn’t know it had a name. It’s a model of how people develop skills, how we go from knowing nothing to becoming an expert, and past that to mastery.
The stages run novice, advanced beginner, competent, proficient, and expert, with a sixth stage, mastery, reserved for experts so expert that they break all the rules and it works [1], [3]. For any skill or competency you’re trying to develop, whether it’s a management competency here on Management Craft, cooking, or an athletic skill, you move through these stages in order.
It isn’t a corporate leveling system or an HR ladder. It doesn’t set your title or your pay band. But it is a map of how good you actually are at a specific thing, and what getting better would look like.
It turns out, as we develop from novice to master, the way we learn changes. At the beginning, as a novice, you rely on rules. Think of learning to cook: you follow a recipe and measure everything precisely, because you don’t know enough to depart from it without ruining the dish. The more skilled you become, the more you rely on a set of intuitions you have developed out of knowledge and experience, until an expert barely thinks about the rules at all.
There is a stretch in the middle of the ladder with a strange feature: the noticing outruns the naming. Around proficient, you take in a situation at a glance and know something is off, but you can’t put it into words [1]. Designers know this feeling, and so do CEOs: you can tell someone on your team isn’t operating at the level of strategy the problem needs, but you struggle to explain what thinking at that level would even look like. Your perception has climbed a rung or two ahead of your ability to articulate it, let alone teach it.
Ira Glass named the beginner’s version of this “the gap”: when you start, your taste is good enough to know your own work is disappointing, long before your skill is good enough to fix it [8]. In Dreyfus terms, your taste can sit at a four or a five while your ability to create sits at a one or a two. Taste outpacing skill is what motivates us up the ladder, and a huge volume of work is what actually gets us to the top.
The cost of not having this map is everywhere in management. A manager tells someone they need to get better at communication, or storytelling, or executive presence, and stops there. That feedback is too vague to act on. What the person needs is to know which rung they are on and what the next one looks like.