• The Journal of the Korea Contents Association
• /
• v.21 no.4
• /
• pp.292-302
• /
• 2021

The purpose of this study was to use Google Classroom for Cooking Practice Subject. We would like to present a practice class operation method suitable for the current educational environment and conditions. If the Untact Class in the Practice Subject is conducted in the future, we want to cultivate the core competencies and practical skills of the major. In addition, Q Methodology, which can be extracted by type, was applied by analyzing subjective opinions or perception structures for the cooking major students who are currently experiencing the curriculum. The survey period was conducted from March 23 to April 30, 2020 for first-year Cooking Major students taking the Cooking Practice Subject. Type 1 (N=11): Development of cooking training kit, Type 2 (N=7): Special lectures from industry experts, Type 3 (N=7): Development of practice form self-directed learning, respectively. Based on this study, it is expected to contribute to the Q Methodology on the development of the curriculum for the operation of the cooking practice subject, the effectiveness of education, and the application of learning methods.

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

• Culinary science and hospitality research
• /
• v.22 no.8
• /
• pp.157-171
• /
• 2016

The purpose of this study was to investigate the effect of educational environment on job on the educational satisfaction and recommendation toward the educational service among the students who are major in cooking and confectionery bakery in Busan area. In addition, current student conducted to perform the moderating effect of part-time condition. In order to achieve the purpose of current study total 299 students of 2-year college students were employed and it was educational statistically analysed using SPSS 20.0 program. Three-step hierarchical regression analysis was employed to check whether the major part-time job experience had a moderating impact or not. The results showed that there was a positive correlation between the educational environment and educational satisfaction, and the adjustment effect was partially adopted in the educational environment. Eurthermore, the part-time condition has positive influence on the relationship between environmental element and educational1 satisfaction, so the moderating effect was verified. These results will be contributed to provide marketing strategy to improve the educational environment service for students as well as related foodservice industry.