• Korean Journal of Clinical Laboratory Science
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• v.55 no.3
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• pp.227-233
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• 2023

The path to becoming a cytotechnologist (also known as a cytologist) in the United States of America (USA) requires a minimum of a bachelor's degree and the completion of a training program certified by the Commission on Accreditation of Allied Health Education Programs. Aspirants are recognized as cytologists after passing a test administered by the American Society for Clinical Pathology Board of Certification on completion of a recognized cytotechnology training program. Cytotechnology training programs are currently provided by 18 universities and hospitals. Six of them provide master's level education, unifying existing programs to the master's level, which is necessitated due to a shortage of pathologists and the rapid development of the health care system. The improvement and unification of the curriculum, qualification renewal system, and the effort to change the title of qualified personnel from cytotechnologist to cytologist are seen as measures that would strengthen the capabilities of cytotechnologists as well as assist in keeping pace with the rapidly changing medical system. Knowledge about the educational courses available for cytotechnologists and the efforts to strengthen their expertise in the USA would be helpful to professors who guide students preparing for overseas employment and seeking professional improvement in Korea.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.280-295
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• 2013

This study analyzes the differences to examine which education is more effective for practical cooking skills. A survey was conducted on the 4 year university students majoring in culinary arts to examine the recognition levels of culinary practice education for the purpose of searching for an improvement plan for culinary education. The results are as follows. Seniors recognize the importance of learning theory, while the classes offered now are focusing on getting cooking certificates. The students approach cooking not only for eating food but also for the arts, showing increased interests in 'creative food' and 'fusion food.' In class, they feel the necessity of establishing a standard for a fair assessment and English skills for the globalization of food service. Hereupon this study recognizes the current state of culinary education service, draws factors which decide the quality of culinary arts education, and examines student satisfaction with theoretical education, practical education, assessment, and external education by using a factor analysis of twenty quality attributes. Through the development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in learning courses, the culinary arts education is considered to be more vitalized. In this respect, this study introduces four measures which were designed to facilitate the education of highly-skilled human resources in the culinary field.