• The Journal of the Korea Contents Association
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• v.20 no.1
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• pp.562-572
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• 2020

This study analyzed subjectivity of underachievers on Peer Assisted Learning(PAS) in culinary skills related subject for providing better educational environment through consideration of educational efficiency of particular teaching method. Q Methodology was employed for analysing of responses of a small group of the students. The research found that three types of distinctive structures of responses of the students' subjectivity. The first one was Increase learning effectiveness type(Type1, N=8), the second one was Development of lesson materials for passive students(Type2, N=8), and the last one was Practical self-directed learning needs development(Type3, N=6). From the result, PAS was an effective teaching method for underachievers for encouraging participation of study program, helping to rise self-confidence in subject's tasks, and awareness of self directed learning and additional study on subjects matters. The study, however, found that students could consider themselves as an interruption to other students' study progress, and could feel other students' awareness as a burden. At last, forming a class by deeper consideration on the learning levels of each students and providing additional educational contents for encouraging self directed learning are necessary for the better efficiency for the future.

• The Journal of the Korea Contents Association
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• v.21 no.4
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• pp.454-462
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• 2021

The purpose of this study was to identify learners with poor learning in basic cooking practice subjects for college students majoring in cooking, operate a basic practical ability improvement program, and apply an action learning teaching method. We tried to analyze the subjective perception of learners using the Q methodology. In addition, it was intended to improve the major competencies for the operation of practical programs related to cooking training, field training, and employment of learners. The survey was conducted from May 1st to 20th, 2020 for first-year students in C cuisine major. As a result of the analysis, a total of three types were derived. Type 1 (N=7): Self-directed learning effect type, Type 2 (N=8): Problem Solving Effect Types, Type 3 (N=6): Peer learning effect type, each unique feature type Was analyzed as. Through the progress of this study and the derivation of implications, it is expected that it will be useful data for the application of teaching and learning methods related to practical work and program operation in cooking-related departments.

• The Journal of the Korea Contents Association
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• v.20 no.5
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• pp.128-139
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• 2020

This study is a recognition type study on the usefulness of the field-practice program conducted by departments related to eating out and cooking. The purpose of this study is to derive the common types found among students who have experienced on-the-job training in special cases where the completion of on-the-job training programs, such as the Department of Culinary Arts and Engineering, are designated as graduation requirements and major required courses. By analyzing, we will explore and analyze the factors and issues that can affect the program participation process. As a result of recognition type analysis, a total of four types were derived, and each type was named according to its specificity as follows. Type 1 (N = 8): Sense of Purpose Setting type, Type 2 (N = 8): Interaction Skill Acquisition Types, Type 3 (N = 6): Major Practice Education Enlargement Type, Type 4 (N = 6): The Field Adaptability Improvement Type was analyzed for each unique feature type. Based on the results, it is suggested that efforts to systematize the field practice regulations, improve the government's field practice system plans, and discover new industries to provide opportunities for cultivating practical skills by supplementing the problems of the field practice regulations.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.271-283
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• 2009

The purpose of this study is to make analyses on the importance and performance of the foodservice management, foodservice service, and the courses related to coffee in the colleges providing a coffee related curriculum, in order to determine which courses are required in the education programs for employees needed by the coffee restaurants as the employers' viewpoint. The analysis methods were frequency analysis, T-test and IPA analysis. The result are as followings. First, the performance was lower than the importance when it comes to importance and performance with the coffee related courses recognized by the staff in the coffee restaurants, particularly with a big gap in the theory of cost control and coffee theory. Second, in the IPA analysis of the importance and performance of the curriculum, quadrant - I as a weak item includes the cost control, foodservice marketing, and coffee theory courses. Quadrant - II includes the foodservice, coffee extraction practice, Espresso, Caffe Latte and Cappuccio, and Latte Art courses. Pertaining to the quadrant - III are those courses lack of the necessity, including the foodservice management, foodservice franchise, practical English in service, and coffee roasting. Quadrant - IV contains those course of less importance but of higher performance such as the practicum work experience. As part of limitations of study, specialties of staffs working for coffee franchise shops were not reflected due to lacking in pre-conducted studies and the samples couldn't be recognized to represent all coffee franchise shops since the sampling districts were restricted only to Seoul metropolitan area.