한국조리학회지 (Culinary science and hospitality research)

  • 제24권3호
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  • Pages.144-155
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  • 2018
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
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뇌학습 원리에 기초한 조리교육을 위한 통합적 고찰

An Integrational Approach for Culinary Education based on Brain-based Teaching Principle

  • 투고 : 2018.02.08
  • 심사 : 2018.03.23
  • 발행 : 2018.03.31
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초록

This study was conducted to explore the direction of culinary education based brain-based education with analysis of comprehensive research. Questionnaire was completed by frequency analysis, factor analysis, reliability analysis and regression analysis by using SPSS 21. The purpose of this study was to investigate the educational system for creative development through cooking sources and to develop brain-based learning theory, and thus to generate the characteristics and effects of the practice in culinary educational context. The basic principles of brain- based learning are brain plasticity, emotional brain, and ecological brain. Students need to be able to enrich their understanding of social interaction so that social brain's function will be activated through consistent and high-quality feedback. Likewise, students should be capable of collecting everything what they have learned. Defining main ideas and goal of the lesson, four factors were derived from development of competency, personality, application, and diversity. Regarding to the result of this study, the implications for the development of a brain-base program were suggested.

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