Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Application of Distance Learning to Practical Cooking Class - With a Focus on Korean Food Cooking Class in Culinary College Students -

조리실기 과목의 원격교육 활용을 위한 실증연구 - 2년제 조리전공 대학생을 대상으로 한 한식교과목을 중심으로 -

  • Kang, Jae-Hee (Division of Foodservice Industry, Baekseok Culture University) ;
  • Chong, Yu-Kyeong (College of Hospitality and Tourism, Sejong University)
  • 강재희 (백석문화대학 외식산업학부) ;
  • 정유경 (세종대학교 호텔관광대학 외식경영)
  • Received : 2011.04.01
  • Accepted : 2011.06.17
  • Published : 2011.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The current research aims to verify whether distance learning can be adopted in practical cooking class for Korean foods in a two-year college. The distance learning education can be a supplementary method to the traditional cooking class. The face-to-face teaching method and the distance learning method were compared in order to determine which of the one is more effective teaching method in the practical cooking class. The results of the present experimental study were analyzed based on the participant's learning expectation and satisfaction, the evaluation of the experimental process, and the academic performance. The results of this study showed that the participants in the face-to-face class evaluated their class experience higher than those in the distance learning class with respect to the participant's learning expectation and satisfaction, and the evaluation of the experimental process. On the contrary, regarding the academic performance, the participants in the distance learning class showed higher scores than those in the face-to-face class. The end result supports the claim that the distance learning method is more effective in the participants for gaining cooking knowledge.

Keywords

References

  1. 강인희. 1978. 한국식생활사. 서울: 삼영사. pp 360-374
  2. 김광자. 1999. 실기교사를 위한 교수학습방법론. 서울: 학문사. pp 106-235
  3. 김경. 2007. 실기교육방법론. 서울: 아카데미프레스. p 18
  4. 김준권, 옥장흠. 2007 실기교육방법의 이론과 실제. 서울: 교육과학사. pp 221-285
  5. 구교정. 2006. 원격교육의 효과성. 경기도: 한국학술정보(주). pp 8-68
  6. 나승일. 2004. 대학에서의 효과적인 교수법 가이드. 서울: 서울대학교출판부. pp 162-163
  7. 나승일. 2006. 지식기반사회에서의 직업교육의 비전과 전략, 교육마당21, 288(2):34-36
  8. 농림수산식품부.aT농수산물유통공사. 2008. 세계적 한식 요리 아카데미 육성 모델개발 보고서, pp 11-86
  9. 농림수산식품부.문화체육관광부. 2007. 아름다운한국음식 BEST 12. 서울: 한림출판사. pp 1-24
  10. 박란숙. 2003. 국가균형발전을 위한 직업교육훈련 정책방향 : 전문대학 가정계열 직업교육 실태와 발전 방안, 직업교육 훈련공동학술대회 자료집. pp 55-69
  11. 백영균. 1999. 웹 기반 학습의 설계. 서울: 양서원. pp 8-11
  12. 염초애, 장명숙, 윤숙자. 1992. 한국음식. 효일문화사. 서울. p 19
  13. 이화여자대학교 교육공학과. 2001. 21세기 교육 방법 및 교육공학. 서울: 교육과학사. pp 52-57.
  14. 윤숙자, 강재희, 김운진. 2008. 한국음식 기초조리. 서울:지구문화사. pp 10-184
  15. 이무근. 1983. 실기교육방법론. 서울: 상조사. pp 295-299
  16. 정인성, 최성희. 1999. 온라인 열린 원격교육의 효과요인 분석. The Journal of education research, 37(1):369-388
  17. 정옥년?장상필?김동식 공역, Smith, P. L. & Ragan, T. J. 공저. 2002. 교수설계이론의 탐구. 서울: 원미사. pp 2-36
  18. 조은순. 2002. 최상의 학습 성과를 위한 e-러닝의 활용. 한국능률협회. 서울. pp 10-360
  19. 차갑부, 황기우 2003. 전문대학 실기교사 자격제도의 현황 및 개 선방향에 관한 연구, A Journal of Research in Education, 18:121-141
  20. 한국전통음식연구소. 2007. 아름다운한국음식 100선. 서울: 한림출판사. pp 12-13
  21. 홍승정, 이선순. 2004. 원격학습자의 학습매체 활용방법. 원격교육논총. 한국방송통신대학교 원격교육연구소, 17:167-191
  22. 황혜성. 1980. 한국음식. 서울: 민서출판사. pp 141-142
  23. Allen, M., Bourhis, J., Burrell, N. and Mabry, E. 2002. Comparing student satisfaction with distance education to traditional classrooms in higher education: a metaanalysis, American Journal of Distance Education, 16(2):83-97 https://doi.org/10.1207/S15389286AJDE1602_3
  24. Bea GH. 2004. Study about the WBI (Web-based education) influence for Culture Dance Education in University. The Korea Dance Education Society, 16(2):243-2
  25. Brown B. W., Liedholm C. E. 2002. Can Web Courses Replace the Classroom in Principles of Microeconomics?, American Economic Association, 92(2): 444-448 https://doi.org/10.1257/000282802320191778
  26. Cho NY, Moon HJ. 2004. A case study of using webclass teaching in university physical education. Korean Journal of Physical Education, 43(5):205-215
  27. Cho, YI. 2005. A Study on Analysis of Problem and Method of Imprtvement about Cyber-Education -Focusing on the College of Kangnam University-. Kyonggi University Graduate School of Education Department of Computer Science
  28. Choi US. 2002. An Analysis of OECDs Policy Orientations for Lifelong Vocational Education from the Point of Human Resources Development. The Journal of Vocational Education Research, 21(2):491-509
  29. Choi SJ, Kang KJ, GO IS. 2007. A Study on the Effect of Communication Satisfaction Degree through Media Experience, Richness and Usefulness of Distance Learning
  30. Choi SJ. 2008. A Study on the Factors to Increase the Usage of e-Learning Systems in Class-based Education: Social, Technological, and Personal factors. 정보시스템연구, 17(4):233-260
  31. Clow KE. 1999. Interactive distance learning: impact on student course evaluations, Journal of Marketing Education, 21(2): 97-105 https://doi.org/10.1177/0273475399212003
  32. Chun HY, Kang SY, Kim JM. 2004. A study on the learning effects and recognition of web based instruction of Pre-Early childhood educators. Journal of Future Early Childhood Education, 11(3):119-139
  33. Chun HY. 2004. Learning Effects of Web Based Instruction by Characteristics of Early Childhood Educators in Training. 아동학회지, 25(4):163-175
  34. Debra M. H., Danielle E. 2006. Parrish. The Art of Online teaching: Online Instruction versus In-Class Instruction. Journal of Technology in human Services, 24(2/3):105-116
  35. Eccles, R. 1999. Online classes earn rave reviews across nations, Daily Northwestern, September 30
  36. Fishman, B. J. 1997. Student Traits and the Use of Computer Mediated Communication Tools: What Matters and Why?. of the American Educational Research Association, 1-27
  37. Garrison, D. R. 1987. Researching dropout rate in distance education. American Journal of Distance Education, 8(1):95-101 https://doi.org/10.1080/0158791870080107
  38. Garrison, D. R. 1990. An analysis and evaluation of audioteleconferencing to facilitate education at a distance. American Journal of Distance Education, 4(3):13-24 https://doi.org/10.1080/08923649009526713
  39. Gentemann, K., Green, R. 2000. Comparison of outcomes for an on-line and face-to-face advanced english course: Changes in attitudes, perceptions, expectations, and behavior. At the Virginia Assessment Group Conference in Charlottesville, Virginia.
  40. Harrington. D. 1999. Teaching statistics: A comparison of traditional classroom and programmed instruction/distance learning approaches. Journal of Social Work Educaton, 35(3):343-352
  41. Har DH, Son YH. 2005. A study on improve Upon the Method of Photographic Education by Web Based Instruction. The Society of Korean Photography, 12:21-27
  42. Holmberg, B. 1989. Theory and Practice of distance Education, routledge, London.
  43. Huh ES, Lee KH. 2003. Effect-evaluation of nutritional education program using internet for school children. Korean J Nutrition, 36(5):500-507
  44. Huh MH, Yeom CS. 2001. An Empirical Study of Factors Influencing the Learning Effect of Cyber Universities. Journal of Industrial and Systems Engineering. 24(63):79-87
  45. Jang DJ, Kim SA, Kim SH, Lee KK, Lee HJ. 2005, Survey of Consumer Perception for Derivation of Superior Factors in Various Korean Traditional Foods, 21(6):800-812
  46. Jack D. K. 2007. High-tech versus high-touch education: perceptions of risk in distance learning. High-tech versus high-touch education, 22(2):151-167
  47. Jeffrey W. A., Nicholas J. B. 2004. Performance indicators in online distance learning courses: a study of management education. Quality Assurance in Education, 12(1):6-14 https://doi.org/10.1108/09684880410517397
  48. Joo YJ, Jang MJ, Lee HJ. 2007. An In-depth Analysis of Dropout Factors based on Cyber University Student's Dropout experiences. The Journal of Educational Information and Media, 13(3):209-233
  49. Jun MS, Kim DW. A Study on Improvement Plan of Real-time Video Distance Lecturing. Journal of Industrial and Technology. 14(3):13-28
  50. Kang JH, Lee KA. 2008. The Perception, Preferences, and Intake of Korean Traditional Foods of Elementary School Students-Focusing on Kimchi, tteok and eumcheong varieties-. Korean J. Food Culture, 23(5):543-555
  51. Kang JH. 2010. 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 -. Korean J. Food Culture, 25(6):661-670
  52. Kang HJ. 2003. Courseware for Acquiring Craftsman Bread License Based on WBI, Korea Information Processing Society, 10(1):231-234
  53. Kang MH. 2002. A Case Study on Factors Affecting Instructional Effectiveness in a Web-based Learning Environment in University. Korean Journal of Higher Education, 13(2):1-27
  54. Kang MH. Gu HN. Kim JS. Moon SY. Jung JY. 2007. Examining the Effects of Tutor Delivery Modes on Cognitive Presence and Learning Outcomes in Online Lectures. The Journal of Educational Information and Media, 13(4):155-181
  55. Kang US, Chyun JH. 1998. A Comparison Study on the Perception and the Preference of Korean Traditional Food in Middle School Students Living in Urban and Rural Area. Korean J. Food Culture, 13(2):97-105
  56. Keller, J. M. 1987. The systematic process of motivational design. Performance and Instruction, 26(9):1-8 https://doi.org/10.1002/pfi.4160260902
  57. Kim JY. 2005. A study on the effects of distance education media and face-to-face education media -Based on thje case of Korea National Open University and Hanyangcyber University-. Masters degree thesis. Sognag University. pp 66-68
  58. Kim MY, Choi WS, Lee KN. 2008. A Sstudy on the Characters of Leaners Affecting the Success if Learning under ELearning Circumstances for Universities. Journal of Korean The Thchnology Education Association, 8(1):221-236
  59. Kim LY, Park ME. 2005. A Study on the Distance Learning Education for Fashion Illustration. Journal of the Korean Sociey of Costume, 55(3):150-163
  60. Kim YH, 2003. A Study on the Learning Effects of Tennis Instruction Through the Development of WBI Program for Teaching - Learning. The Korean Society Of Sports Science, 8(1):107-116
  61. Kim YS. 2007a. How the Blended Learning affect the learning participation, Learning satisfaction, and learning accomplishment of the subject, Information Technic Society and Computer. Masters degree thesis. Chung Ang University. pp 28-30
  62. Kim JH. 2007b. Analytical Studies on Course Exchanges between Online and Offline Universities -Possibilities of Online Education in the Universities-. The Journal of Education and media, 13(1):131-160
  63. Kim SR, Jung YS, Joung YR. 2007. A Case Study on e-Learning in Oversea universities. The Journal of Educational Information and Media, 13(2):161-194
  64. Kim YO, Bae YS, Kim SM, Yang JJ. 2010. The Effects of Web- Contents Learning for Adult-care Practice. J Korean Acad Soc Nurs Edu., 16(1):5-13
  65. Ku GJ. 2005. A Study on Factors Associated with the Effectiveness of Distance Adult Education: the case of distance information education for teachers. Graduate School Hongik University.
  66. Lee YB. 2003. A study on the curriculum development to improve job competence in department of culinary arts. 외식경영연구, 6(2):143-164
  67. Lim KY, Lim YT, Jo IH. 2002. a Needs Assessment Study for Korean Industrial e-Learning Contents Development. 기업교육연구, 4(1):123-156
  68. Mintu-Wimsatt, A. 2000, Traditional vs. technology-mediated learning: a comparison of students course evaluations, Proceedings of the Annual AMA Educators Conference, American Marketing Association, Chicago, IL.
  69. Moore, M., Kearsley, G. 1996. Distance Education: A Systems View, Wadsworth Publishing, New York, NY.
  70. Na IJ, Sung EM. 2007. The Effect of Picture Relevancy on Text Understanding and Learner Satisfaction in Web Based Instruction. Asian journal of education. 8(4):1-22
  71. Na JK. 2003. The Operation Plan for Cyber class in the Western Cooking Practicum. Journal of Foodservice Management, 6(2):165-184
  72. Na YS, Jeng JH, Kang GH, Lee JH. 1999. A study on the Curriculum Development in Culinary Department of College, Culinary Research, (5)2:31-56
  73. Navarro, P., Shoemaker, J. 2000. Performancew and perception of distance learners in cyberspace, The American Journal of Distance Education, 14(2):15-35 https://doi.org/10.1080/08923640009527052
  74. Noh JD. 2004. Study on Teaching, Learning and Administrative Variables Influencing Student's Satisfaction in Cyber- Education. Journal of The Institute of Humanities & Social Sciences. 34:93-110
  75. Oh, EJ. 2004. New learning strategies for developing cyber college education. The Journal of Korean Education, 31(2):367-390
  76. Park SC. A comparative study on effect of e-learning and traditional teaching. Inha University Graduate School of Education
  77. Park SY, Lee HA, Cha SB. 2009. Experimental Study of Food Processing Technology e-Learning Contents Effects on Academic Achievement. Korean Journal of Agricultural Management and Policy, 36(3):740-756
  78. Powell, R., conway, C., & Ross, L. 1990. Effects of student predisposing characteristics on student success, Journal of Distance education, 5(1): 5-19
  79. Rogenberg, M. J. 2001. E-learning: Strategies for delivering knowledge in the digital age. NY: McGraw Hill.
  80. Ryu Il, Shin SJ. 2006. Instructor Factors and Media Richness Affecting Distance learning Studen's Intention to use and perfomans. Korea Association of Information Systems, 15(3):35-53
  81. Ryu JH. 2007. Critical Factors of Learner Satisfaction in e-Learning for Corporation, Journal of Korea Society for Learning and Performance, 9(1):121-142
  82. Schlosser, C. A., Anderson, M. L. 1994. Distance Education: A Review of the Literature, Association for Educational Communications Technology, Washington, DC.
  83. Schoech, D., Helton, D. 2002. Qualitative and quantitative analysis of a course taught via classroom and internet chatroom. Qualitative Social work, 1(1), 111-124 https://doi.org/10.1177/1473325002001001748
  84. Singh, H., Reed. C. A. 2001. Achieving Success with Blended Learning. White Paper, Centra Software.
  85. Siquera de Freitas, K., Lynch, P. 1986. Factors Affecting Students Success at the National Open University of Venezuela. Distance Education, 7(2):191-200 https://doi.org/10.1080/0158791860070203
  86. Smith, A. D., Rupp, W. T. 2004. Managerial implications of computer-based on-line/face-to-face business education: a case study. Online Information review, 28(2):100-109 https://doi.org/10.1108/14684520410531682
  87. Suh HJ. 2001. A Study of the factors related learning outcome in the Web-Based lifelong learning program. The Graduate School of Sookmyung Women's University.
  88. Son KA, Lee JE. 2007. Development and Implementation of e-Learning Operation procedure in Higher Education. The Journal of Educational Information and Media, 13(1):75-98
  89. Thompson, M. 1999. The effectiveness of distance learning. working paper. Pennsylvania State University, University Park, PA.
  90. Vergidis, D., Panagiotakopoulos, C. 2002. Student Dropout at the Hellenic Open University:Evaluation of the graduate program, 'Studies in Education'. The International Review of Research in Open and Distance learning, 3(2)
  91. Wagner, E. D. 1997. Interactivity: from agents to outcoms, teaching and Learning at a Distance. Jossey-Bass, San Francisco, CA.
  92. Williams, S. M. 1992. Putting case-based instruction into contet: Examples from legal and medical education. The Journal of the Learning Sciences, 2(4):367-427 https://doi.org/10.1207/s15327809jls0204_2
  93. Williams, P., Nicholas, D. 2005. E-learning: what the literature tells us about distance education an overview. Aslib Proceedings: New Information Perspectives, 57(2):109-122 https://doi.org/10.1108/00012530510589083
  94. Yang IS, Chung HK, Chang MJ, Cha JA, Lee SJ, Chung LN, Park SH, Cha SM. 2006. Development of the Educational Program for Korean Traditional Food Culture for the Elementary Students. Journal of the Korean Dietetic Association, 12(2):127-145
  95. http://www.q-net.or.kr
  96. 경희사이버대학교, http://www.khcu.ac.kr
  97. 원광디지탈대학교, http://www.wdu.ac.kr