A Study Of The Importance Of The Placement For Students Majoring In Culinary Art

조리관련 산학실습의 필요성에 관한연구

This study was carried out to analyze the actual situation of placement and to suggest concrete contents for the improved placement. Through literature reviews and empirical analysis, the followings are to be concluded. Firstly, the necessity of the placement are fully perceived by students and people working at culinary part in hotels. Both sides acknowledge that the placement is needed for the. better understanding of operations related to culinary art in a hotel. However, on the efficiency of the placement there is a big disagreement between them. Most of students participating placement programme have had a tendency to work with culinary staff without concrete training manuals and programmes. In addition, it was found that being exposed to different F&B outlets and kitchens is useful to get a variety of operational experiences. Secondly, as shown from the questionnaire regarding the importance of place, all the students who were asked marked more than 3.0 on the Likert Scale. Especially to the questions such as kitchen organization, job descriptions, safety and hygiene, seasonings, taste, vegetables and fruits, the average was above 3.6 which si the highest. As for the kitchen staff, the average was above 3.0, which imply that they also consider a placement important. The part showing the highest average were food safety and hygiene, dealing with kitchen equipments, appliances and knives. In conclusion, appropriate and concrete placement manuals are to be provided for students and hosting hotels in order to obtain educational accomplishments when implementing placement programme.