• 한국콘텐츠학회논문지
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• 제21권4호
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• pp.292-302
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• 2021

본 연구의 목적은 조리실무과목에 구글 클래스룸(Google Classroom)을 활용하여 현재 교육환경과 여건에 맞는 실무적 수업운영 방식을 제시하여 추후 실무과목에서의 비대면 수업이 진행 될 경우 전공핵심역량 및 실무능력을 배양하고자 한다. 또한 현재 교육과정을 경험하고 있는 수혜자인 조리전공 학생들을 대상으로 주관적 의견이나 인식 구조를 분석하여 유형별로 추출이 가능한 Q방법론을 적용하여 그 특성과 함의를 분석하고자 한다. 조사기간은 2020년 3월23일부터 4월 30일까지 조리실습과목을 수강하고 있는 조리전공 1학년을 대상으로 진행되었으며, 1유형(N=11) : 조리실습 키드(kit)개발(Development of cooking training kit), 제2유형(N=7) : 산업체 전문가 특강 요구 (Special lectures from industry experts), 제 3유형(N=7) : 실습형자기주도학습 개발 유형(Development of practice form self-directed learning)으로 각각 도출되었다. 본 연구를 기반으로 조리실습과목 운영에 대한 교육과정 개발, 교육효과 및 학습법 적용에 관한 주관적 인식 연구에 의미 있는 자료로 기여할 것으로 기대한다.

• 한국가정과교육학회지
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• 제3권1호
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• pp.1-13
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• 1991

The purpose of this study is to find out problems through looking into the actual condition of management and the extent of application in cooking practice in High School Home Economics Education, and as a practical subject, to present some basic materials to contribute to accomplishing the object of High School Home Economics Education through trying to find a direction to enhance educational value. The contents of this study are these ： to study with a theoretical background character, object, and contents of Home Economics referring to related books and to investigate the actual condition of management, the extent of application to life of cooking practice unit, and standard of recognition of students and teachers about this subject and to find out rational and efficient method of management. 552 girl students and 72 home economics teachers in cities and counties in Kangwon-do were asked to answer the answer-sheet prepared. The result of this study is summerized as follows. 1. Most of the respondent regard the characters and objects of Home Economics as a matter of basic education, education for life, and education for the wholeman, but they neglect the aspect of education for a course of this subject. 2. Among the contents of Home Economics, students are much interested in the Unit of preparing table, especially in cooking. Most of the teachers teach the cooking unit with only explanation without practice because of the lack of material and human resources. 3. Students have desire to do cooking practice, but the extent of application of their real life appears to be low. 4. It appears to be necessary that boy students as well as girl students should learn Home Economics as an education for preparation for managing housework. 5. Home Economics teachers are mostly satisfied with their teaching profession. But teachers who have been teaching for 3 or 5 years appear not to be satisfied with it. 6. Although Home Economics teachers can teach Cooking practice Unit with confidence, they usually do it with theory rater than with practice, and they evaluate it after practicing, but most of them do not add the result to the student’s grade. 7. They use most of the cookers fixed on the standard list of High School Cooking Practice appliances, but they seldom use electric heating cookers.

• 한국식생활문화학회지
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• 제25권6호
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• pp.661-670
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• 2010

Although many studies have suggested that introducing the distance learning method, including Web-based learning, to a practice class is effective, studies applying the distance learning method to subjects who are practicing cooking are rare. The purpose of this study was to determine the perception of the distance learning method, the degree of computer use, and the use of distance learning by college students with cuisine-related majors to practice cooking. The results showed that most students used the distance learning method, and that the method was positively perceived, as it was a great aid in learning. Most of the cooking information was obtained through the internet, and the most effective learning media for practicing cooking was "e-learning" using a computer. The most effective learning method for those who were practicing cooking was a "face-to-face learning method", because face-to-face type of teaching and learning was most universally recognized. Most of the students surveyed responded that using the distance learning method was a positive experience, indicating that cyber lectures could be applied at more universities for subjects practicing cooking.

• 한국콘텐츠학회논문지
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• 제20권9호
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• pp.129-139
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• 2020

본 연구는 조리실무 교과목에 플립드러닝 교수학습방법을 적용함으로서 조리전공 대학생들의 주관적 인식유형을 분석하여 조리실무 관련 수업의 보다 나은 교육효율성 제고를 위해 연구되었다. 또한 소규모 학생들의 주관적 인식에 대한 연구를 위해 Q방법론을 이용하여 주관적 태도와 인식 속에 나타나는 공통된 구조를 파악하고자 하였으며, 분석결과 총 4가지 유형을 도출하였다. 제 1유형(N=5) : 문제해결능력효과 (Problem solving ability effect), 제 2유형(N=6) : 자기주도학습효과 (Self-directed learning effect), 제 3유형(N=3) : 상호협력실습효과 (Mutual cooperation practice effect), 제 4유형(N=6) : 이론학습효과 (Theory learning effect)로 각 각 독특한 특징의 유형으로 분석되었다. 조리실무 수업에 플립드러닝 적용은 기존의 수업 방식을 떠나 학습자가 중심이 되는 교육으로서 학습자는 수업 전 시간상 규제를 받지 않고 완전학습을 이행 할 수 있는 것을 발견하였으며, 수업 중 개별 및 조별 활동에 대한 흥미도, 학습자들 간의 의견 공유, 학습 성과에 매우 긍정적인 영향을 미치는 것으로 나타났다. 하지만 학생 전원이 플립드러닝 수업 참여에 대한 운영방안과 조별학습에서의 무임승차 평가 방식 등의 문제는 추가적인 해결방안의 모색이 필요함이 나타났다.

• 한국콘텐츠학회논문지
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• 제21권5호
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• pp.488-498
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• 2021

본 연구는 유튜브를 활용한 기초조리실습교과목에 플립드러닝 교수학습방법을 적용하여 학습 전과 후에 따른 효과를 파악하고 학습과정을 통해 학습자의 주관적인 인식을 분석하여 교육과정이 적절히 진행되고 있는지에 대해 연구하고자 한다. 조사기간은 2020년 08월 01일부터 09월 10일까지 진행되었으며, Q방법론의 연구 설계에 따라 Q표본 선정, P표본 선정, Q소팅, 코딩과 리쿠르팅, 결론 및 논의로 총 5단계로 구분하여 진행하였다. 분석결과 제 1유형(N=5) : 선행학습 효과(Prior Learning effect), 제 2유형(N=7) : 시뮬레이션실습효과(Simulation practice effect), 제 3유형(N=3) : 자기효능감 효과 (self-efficacy effect)로 각각 고유의 특징을 가진 유형으로 분석되었다. 결과적으로 유튜브를 활용한 기초조리실습과목의 플립드러닝 교수학습방법을 적용함으로서 적극적인 학습자들에게는 수업의 흥미유발, 자신감 상승 등의 긍정적인 효과가 나타났으나 일부 학습자의 경우 수업운영방식의 시스템이해 부족, 타 과목에 비해 실습회수 부족 등은 추후 해결되어야 할 방안으로 사료된다.

• 한국지역사회생활과학회지
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• 제21권4호
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• pp.559-569
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• 2010

This study investigated the educational status, students' recognition, educational needs and degree of difficulty on the food and nutrition section of Technology Home economics subject in middle schools. It was carried out through questionnaires. The subjects were 503(boys; 246, girls; 257) middle school students in 3rd grade in the Daejeon area. The results were as follows. The students' preference for food and nutrition section was 58.5% of boys and 72.0% of girls. On the educational status of this section, The highest cooking frequency was once a year(52.3%), but 12.9% of students had never done cooking practice. Generally, practice education was not enough in subjected schools. The education of food and nutrition section was mainly conducted by lecture. For the behavioral change of students after learning this section, 'I can cook some simple foods' was the most(36.8%) than the other. The contents of high educational needs in this section were 'cooking foods' and ‘basic cooking methods'. A average degree of difficulty in this section was 2.89 points of the likert scale(1~5 point), particularly, 'change of food components by cooking' was the highest at 3.17 points of likert scale(1~5 point) in this degree. In relation to demographic background, the difficult degrees of this section were significantly higher than the other, when their parent's education was under middle school and their fathers' had no occupation. It suggests an increase in cooking frequency, complementing contents needed in life and using various audio-visual education aids are necessary for the education of food and nutrition section.

• 한국생활과학회지
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• 제20권2호
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• pp.475-485
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• 2011

This study was conducted with the purpose of surveying the high school and university students and culinary teachers in charge of guidance in cooking related departments to see the recognition levels of culinary practice education and to suggest improvement plans. The subjects of this research were 616 culinary high school students, 419 culinary university students, and 103 culinary teachers. The collected data was compared and analyzed by frequency and percentage. The collected data was analyzed(i. e., $X^2$ test and t-test) using SPSS 14.0(SPSS Inc, Chicago, USA). Learning demands were shown to be high and much more practice was demanded, so it is required to raise the importance of culinary arts as a subject. Manpower placement, such as practice assistant teachers and practice teachers, is necessary and more training support for teachers' professional ability expansion is required. Moreover, it is required that practices after theory study, video education, and practice demonstrations should be performed and multimedia developed. Detailed practice demonstrations should be enabled and foreign subject education should be performed. The general evaluation in which feedback is appropriately made, along with the evaluation of practice courses and results needs to be performed. Positive school life should be prepared by performing proper course education simultaneously.

• 한국가정과교육학회지
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• 제7권1호
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• pp.121-131
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• 1995

This article is the result of the investigation on the actual condition of food preparation program carried out in elementary schools. Food preparation program belongs to the subject of ‘Shilgwa(Practice)’at elementary level. Though the result shows that instructors have no big problem in teaching theoretical part of the program, it is seriously doubtful whether students can acquire any scientifically practical knowledge which is able to be got through ‘practice’Only 4% of the investigated schools have cooking rooms, and even they have only very few cooking utensils or instruments. In spite of the importance of children’s earlier initiation into food preparation program, most schools are very poorly facilitated for education the program.

• 한국콘텐츠학회논문지
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• 제21권4호
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• pp.454-462
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• 2021

본 연구의 목적은 조리전공 대학생을 대상으로 기초조리실습과목의 학습부진 학습자를 도출하여 기초실무능력향상 프로그램을 운영함과 동시에 액션러닝 교수법을 적용하였다. 또한 Q방법론을 사용하여 학습자들의 주관적이 인식을 분석하고자 하였으며, 이를 통해 학습자의 조리연수, 현장실습, 취업 등과 연계되는 실무관련 프로그램 운영에 대한 전공역량을 향상하고자 하였다. 조사기간은 2020년 5월1일부터 20일까지 C대학 조리전공 1학년 재학생을 대상으로 진행하였다. 분석결과 총 3가지의 유형이 도출되었으며, 그 특이성에 따라 제1유형(N=7) : 자기주도학습효과 유형 (Self-directed learning effect type), 제 2유형(N=8): 문제해결능력효과 유형 (Problem Solving Effect Types), 제3유형(N=6): 동료학습효과 유형 (Peer learning effect type)으로 각 각 독특한 특징의 유형으로 분석되었다. 본 연구의 진행과 시사점 도출을 통해 조리 관련 학과에서의 프로그램 운영 및 실무관련 교수학습방법 적용에 유용한 자료가 될 것으로 기대한다.

• 한국가정과교육학회지
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• 제9권1호
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• pp.19-37
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• 1997

The aim of this study is to research and analyse how junior-high students, both male and female in Inchon area, are recognizing the contents of the curriculum in the subject of home economics and how effectively they are learning and applying it in their actual life. 772 students, both male and female, who started to learn the subject of home economics from the 7th grade as compulsory are the respondents, and the survey is done by using questionnaire. The result shows that after taking the course of home economics, both male and female students have got more positive view on the necessity of learning the subject. But still, on the whole, female students are more intersted and more active than males the subject in learning. As for food and nutrition part, large percentage of the respondents, both male and female, answer that it is very helpful. They tend to be on more balanced diet and when they purchase food or when they eat at restaurant they refer what they learn about nutrition at school more often than not. A number of the students are re-practicing cooking at home after they learn it at school. Also the fact in the survey shows that more and more mothers are getting active in asking their children to re-practice cooking. One of the difficulties for male students to take the course is stereo-typed thinking on the separate role of man and woman in the family. But many of them started cooking some food, even though it is very simple, and the survey shows that their interest in nutrition and health increased after they were initiated into this course.