International Journal of Human Ecology

The Korean Home Economics Association (대한가정학회)
권호 표지

Recognition Level of the Culinary Practice of Culinary Teachers in Vocational High Schools

  • Kang, Keoung-Shim (Department of Food Service Management & Nutrition, Kongju National University)
  • Received : 2010.10.04
  • Accepted : 2010.11.29
  • Published : 2010.12.30
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Abstract

This study finds methods to activate culinary education by surveying the level of recognition for culinary practice from the culinary teachers of vocational high schools. The number of individuals surveyed is 103. Data is verified by using SPSS 14.0 (SPSS Inc, Chicago, USA). The results of the survey on recognition for culinary education showed that learning requirements are very high as well as that theoretical education and trial demonstrations are necessary to enhance the effects of culinary practice education. Desired teaching learning materials were cooking materials by a certified technician. Their desired supplementary data for enhancing practical techniques were practical demonstrations, various materials and language instruction to learn other culinary practices. It is reported that there was increasing work other than learning time and complication for preparing practice. In addition, they desire more websites for cooking need to be built. Plans for activating culinary education are as follow: First, how to enhance the professional abilities of culinary teachers. Second, to show the necessity of theoretical education, video-based education, and culinary practice demonstrations. Third, to show the necessity to increase the ratio for culinary practice classes. Fourth, to display various teaching and learning materials. Fifth, to enhance websites for culinary data. Sixth, to provide opportunities to augment a sense of achievement.

Keywords

References

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