• The Journal of the Korea Contents Association
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• v.18 no.3
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• pp.601-610
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• 2018

This case study analyzed the effect of capstone design on students' competence and class satisfaction. Three subjects developed in S university were analyzed, and 92 students participated. Results show that the lesson structure of the capstone design was developed to provide students with problem solving competence and practical business skills through hands-on experience. In addition, the students' competence was enhanced, and their satisfaction in class was very high. Statistical results show that, compared to the existing classes, class satisfaction in capstone design improved significantly. Considering the foregoing results, this study suggested that for the capstone design, the lesson structure and method need to be diversified to provide more opportunities for students to participate and become active. The assessment procedure and method also have to be more objective to lessen subjectivity and to increase class satisfaction in capstone design.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.450-460
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• 2019

This study analyzed the culinary arts major students' subjective perception toward capstone design subject which was thought by team teaching method through applying Q methodology. Generating future suggestions of the operation of the subject and finding common structure of students's responses are the main aim of this study. From the typological analysis, four types of common structures were found. There were Differentiation Curriculum Satisfaction Type(Type 1, N=14), Restaurant business plan Type(Type 2, N=5), Prefer franchise education Type(Type 3, N=3), Prefer menu development lesson Type(Type 4, N=3) and each type showed its own distinctive characteristics. In the future research, additional literature research and empirical study will be applied for adjusting and developing more sophisticate questions of Q methodology and analysing process for gathering diverse responses and specific analysis.