Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on the Perception and Application of Distance Learning Method to Cooking Practice Subject - College Students with Cuisine-Related Majors in Seoul and Gyeonggi Areas -

조리실기과목에 대한 원격교육방법 활용현황과 인식 조사 - 서울.경기지역 외식조리관련전공 2년제 대학생을 대상으로 -

  • 강재희 (백석문화대학 외식산업학부)
  • Received : 2010.07.26
  • Accepted : 2010.11.12
  • Published : 2010.12.31
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Abstract

Although many studies have suggested that introducing the distance learning method, including Web-based learning, to a practice class is effective, studies applying the distance learning method to subjects who are practicing cooking are rare. The purpose of this study was to determine the perception of the distance learning method, the degree of computer use, and the use of distance learning by college students with cuisine-related majors to practice cooking. The results showed that most students used the distance learning method, and that the method was positively perceived, as it was a great aid in learning. Most of the cooking information was obtained through the internet, and the most effective learning media for practicing cooking was "e-learning" using a computer. The most effective learning method for those who were practicing cooking was a "face-to-face learning method", because face-to-face type of teaching and learning was most universally recognized. Most of the students surveyed responded that using the distance learning method was a positive experience, indicating that cyber lectures could be applied at more universities for subjects practicing cooking.

Keywords

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