• Culinary science and hospitality research
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• v.17 no.2
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• pp.126-139
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• 2011

This study was conducted on the 4 year university students majoring in the culinary practice to survey the recognition levels of the culinary practice education with the purpose of searching for a development plan of the culinary education. The recognition levels of the culinary practice education according to the types of sex, grade and alma mater are as follows. The interest and necessity of the culinary practice education was very high while the performance degree of the culinary practice education was felt insufficient. For the efficient culinary practice education, they recognized that theoretical education and practice demonstrations are required and hoped to focus on hotel cooking and certified technician cooking. In addition, they hoped to be provided with a place for teacher's detailed practice demonstrations and supplementary practice. According to the variables, positive responses were given from male students, high grade students and vocational school students. In conclusion, if chances are given to display achievement desire self-directly through increasing practical training, development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in the education courses, the culinary practice education is considered to be more vitalized.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.65-80
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• 2016

The objective of this study is to investigate the influence of career barriers on college students majoring in culinary arts on career preparation behavior, and the moderating effect of self-efficacy between career barriers and career preparation behavior. For this purpose, the data was collected through a questionnaire survey from four hundred and eleven students majoring in culinary arts at colleges in South Korea. The data were analyzed by using factor analysis, reliability analysis, multiple regression analysis, and hierarchical analysis with SPSS 18.0. The results are as follows. Among the career barriers, the lack of job information and lack of interest had a significant negative influence on information gathering behavior, although physical inferiority had a significant positive influence on information gathering behavior. The lack of self-concept clarity and lack of job information had a significant negative influence on practical efforts, while conflicts with important others and physical inferiority had a significant positive influence on practical efforts. In addition, the lack of self-concept clarity, lack of job information, and lack of interest had a significant negative influence on tool preparation behavior. Pysical inferiority had a significant positive influence on tool preparation behavior. Self-efficacy showed a partial moderating effect between the lack of job information and tool preparation behavior. Managerial implications and limitations were also discussed.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.347-358
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• 2019

This study used Q methodology for analogizing culinary arts major students' subjectivity through their participation of one of restaurant start-up experience program, called pop-up restaurant. The study tried to figure out particular structure of among students' responses and noticed five distinctive types. There were Increase learning effect type(Type 1, N=4), Collaboration of members importance type(Type2, N=8), Marketing PR need type(Type3, N=6), Restaurant business plan type(Type4, N=4), Industry work experience required type(Type5, N=3). The study also revealed that each type contained diverse characteristics figures in their own. The research finding could be used as fundamental source of future similar research but in other research methodology in the format of difference among students or diverse measuring point of time frame.

• Journal of the Korea Society of Computer and Information
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• v.28 no.3
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• pp.83-89
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• 2023

This study presents basic data that can be easily used in the field of cooking about edible insects which are future food and alternative food by investigating the perception of edible insects among culinary majors, who are potential consumers who can improve the utilization of edible insects. As a result, 79.0% of all subjects responded that they have heard of edible insects, and the methods of obtaining information on edible insects were 'friends, colleagues, family members, etc.' 76.8% had the experience of purchasing edible insects, and 71.9% of them purchased 'online' as the purchase method. The reason for purchasing edible insects was 'curiosity', and the purchase of edible insects in the form of 'food or food added' was the highest. In the future, 70.1% are willing to use edible insects, and in particular, the intention to participate in the 'development of new products using edible insects' was the highest. Therefore, in order to improve the utilization and consumption promotion of edible insects, which are emerging as future food resources, it is necessary to develop a multifaceted plan to improve the awareness of edible insects for university students majoring in cooking and to develop educational programs for developing various menus.

• The Journal of the Korea Contents Association
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• v.18 no.9
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• pp.648-660
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• 2018

The purpose of this study is to find out the perception of the satisfaction of the undergraduate curriculum in the college undergraduate degree. The purpose of this study is to classify the structure of satisfaction of major curriculum, and to describe the characteristics of types of curriculum satisfaction in the major curriculum. The results of the type analysis are as follows. The first type (N = 5): In-depth major curriculum teaching method satisfaction type, the second type (N = 4): Practical learning class satisfaction type, the third type (N = 3) 4 types (N = 3): Employment Establishment centered class satisfaction type, 5th type (N = 3): Theory centered class satisfaction type, 6th type (N = 2) It is analyzed that there are various features for each type. In the future, we will revise and refine it with detailed Q methodological questions and analytical techniques, and analyze various opinions of respondents more concrete and objectively.

• The Journal of the Korea Contents Association
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• v.20 no.12
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• pp.322-331
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• 2020

The purpose of this study was to investigate the relationship between the factors of cooking practice education environment, educational satisfaction, and preparatory behavior according to the social customized LINC+ fostering project. The study conducted a questionnaire survey using convenience sampling and analyzed using SPSS21.0. As a result of the analysis, first, it was found that there were significant influences on educational programs, teaching ability, and cooking facilities, which are sub-factors of the cooking practice environment. Second, it was found that it had a significant effect on educational satisfaction and job preparation behavior. Third, it was found that it had a significant effect on the educational program and teacher ability, which are sub-factors of the cooking practice education environment. Lastly, through the results of the research, it is expected to provide basic data on policy, education environment, employment, and satisfaction in carrying out financial support projects in related majors. It is intended to provide evidence and implications.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.299-309
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• 2004

This study investigated the degree of expectation and satisfaction with internship program of undergraduates majoring in culinary studies, and suggested improvements in satisfaction for training programs. Differences between expectation and satisfaction were significant in all 21 items including pay for internship program, rest spaces, and break time during working. Expectation questions were extracted to five factors. Factor 1 circumstances of kitchen Factor 2 staff's ability and attitude Factor 3 working environment Factor 4 working hours and pay and Factor 5 rotation, period, and placement of jobs. Five factors were also obtained from factor analysis of satisfaction. Factor 1 working hours and rest Factor 2 staff's attitude and pay Factor 3 facilities and sanitation Factor 4 circumstances of kitchen and Factor 5 period and placement of jobs. Overall satisfaction values showed significant differences depending on gender, school-year system, grade, age, and school. The working hours and rest factor had the most significant influence on the overall satisfaction with internship program of undergraduates majoring in culinary studies.

• 대학교육
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• s.163
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• pp.26-31
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• 2010

전주대학교 '궁중약(藥)고추장' (사업단장 신정규)은 지난 2004년 ‘교과과정과 연계된 현장학습을 통한 우수한 실무 인력 양성’을 목적으로 하여 설립된 학교기업이다. '궁중약(藥)고추장'의 주 상품인 약고추장은 전주대학교 전통음식 문화전공에서 우리나라 고조리서에 기록된제법을 바탕으로 현대인이 입맛에 맞게 재현한 고추장으로 학생들과 교수진이 함께 연구를 통해 탄생시킨 우수상품이다.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.111-123
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• 2010

This study investigates the satisfaction of the culinary students during their studies in Rhode Island State (R1) in the United States. This research will prepare and give guidance to those who wish to study abroad. For this research, interviews and surveys were conducted and along with total of 68 copies of questionnaire were collected from to the Korean culinary students in the RI from Sep. 2007 to Mar. 2008. The analysis of the data was based on a Likert scale. Findings showed that most students chose to study abroad in their major felt satisfied with their school facilities. The research also indicated that where few challenges, such as language barrier and cultural differences. The inconveniences were with language problems and progress gradually into cultural challenges. In this respect, culinary students need to have more linguistic preparation and as well as to learn the importance of multiculturalism and globalization. Successful study abroad requires both personal and academic preparation. Teacher and parents should give supports and provide the fundamental skills that the students need to have a productive experience.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.139-154
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• 2016

The purpose of this study is to identify the causality between satisfaction /stress with school life and drinking-related behaviors of students majoring in the Dept. of Culinary Arts. The majors taught in college will connect to the job in the future directly. Therefore, in this regard, the results of this study have great importance for Dept. Culinary Arts student training. Results indicated that a positive perception of drinking partially influenced the levels at < ${\beta}=-.219$, p<0.01> a partial impact on school life satisfaction and stress. Negative perceptions also appeared to influence < ${\beta}=.445$, p<0.01> and < ${\beta}=.213$, p<0.01> levels of satisfaction and stress. Therefore, drinking behavior appears to affect the college life experience stress. Schools will have to incorporate this as part of the curriculum to correct the drinking behavior of students.