• 한국식품영양학회지
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• 제21권3호
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• pp.374-385
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• 2008

The principal objective of this study was to determine the street-food needs of culinary major and non-major university students. University students in Daejeon were assessed by surveys conducted between November 20, 2007 and November 25, 2007. The results of the surveys were as follows; 1. The reason for street-food usage: mainly snacks(37.4%). 2. Primary factor considered when choosing street-food: taste of the food(48.52%). 3. The frequency of street-food purchase: 2 times/month(52.4%) 4. The mean cost for the one-time purchase of street-food: $1,000{\sim}2,000$ won(62.4%). The Importance-Performance Analysis(IPA) used for obtaining information from the culinary major and non-major university students suggested that the attributes of street-food with fair to poor performance but high importance were as follows: sanitary quality in chicken skewers, soondae, ddeokbokki and fried foods and price and nutrition for hamburgers.

• 한국조리학회지
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• 제23권5호
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• pp.34-47
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• 2017

This study is designed to figure out the effects of major selection motivation on career efficacy and major satisfaction of college students majoring in culinary and foodservice management. To achieve this purpose, a survey was carried out to 209 college students. The findings showed that their major selection had a significant effect on their career efficacy and major satisfaction. But the mediating effect of their career efficacy as a mediator - which improves their major selection and major satisfaction - was partially adopted. Consequently, their internal and external participation motivation for their major selection is a facilitating mechanism to maximize their major satisfaction, and it is necessary to limit the use as a mediating variable of their career efficacy.

• 한국조리학회지
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• 제22권1호
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• pp.141-152
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• 2016

Recently, not only development of curriculum associated directly with job, the development of new education model is in great need. So, the purpose of this study is to develop the instructional design guideline utilizing goal-based scenario(GBS) for college students who major in culinary arts. First, to achieve this goal, we recognized the 7 core elements(learning goal, mission, cover story, role activity, scenario operating, resource, feedback) composing GBS through literature review and case study. Second, we drew a conclusion about the problem and guideline for traditional culinary practice course by conducting inspection about culinary practice environment and needs with professors who are teaching culinary arts. Third, we applied the instructional design guideline for culinary practice to regular classes according to GBS's factors, and then we did formative evaluation with content experts and educational technology expert. Finally, we designed the final instructional design guideline for culinary practice by modifying early model reflected the result of formative evaluation. The results of this study are as following. First, when we applied GBS to culinary practice, professors have to focus on process of materialization by developing easy scenario to students. Also, they have to prepare the class circumstance to feel about sense of realism in advance. Second, to give a conjugally new skill at working, professors's effort is important. culinary practice education at college has responsibility to carry out the vocational training that has competitiveness and difference with labor market's needs. Therefore, it is necessary for us to develop the teaching and learning model for culinary practice which is suitable for major based on the manpower demand for industry without causing job mismatch from demand for industry.

• 한국조리학회지
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• 제19권2호
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• pp.76-92
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• 2013

본 연구는 외식 조리전공 대학생들이 형성하고 있는 주된 가치 지향성이 전공만족도와 진로성숙에 어떤 영향을 미치는지 그리고 전공만족도가 높으면 진로성숙에 도움을 주는지를 분석하기 위해 SPSS18.0 프로그램을 이용하여 빈도분석, 요인분석, 상관분석, 다중회귀분석을 실시하였다. 분석결과 외식 조리전공 대학생들의 가치관은 전공만족도와 진로성숙에 영향을 미치는 것으로 나타났으며, 전공만족도는 진로성숙에 영향을 미치는 것으로 나타났다. 특히 실용주의 가치관은 전공만족도와 진로성숙도를 높이는 매우 중요한 요인이며, 사회인식 요인과 교과과정 요인은 학생들이 진로를 결정하는데 매우 중요한 요인인 것으로 나타났다. 따라서 대학생들의 전공만족도와 진로성숙도를 높이기 위해서는 학생들이 자아존중 가치관을 형성할 수 있도록 하는 올바른 가치관 교육이 필요하며, 외식 조리전공 대학생들에 대한 사회의 올바른 인식과 적극적인 관심, 그리고 학생들이 전공에 대한 흥미와 새로운 경험을 가질 수 있는 이론과 실기가 적절히 배분된 교과내용 및 교과과정 편성이 필요함을 시사하고 있다.

• 한국콘텐츠학회논문지
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• 제19권10호
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• pp.397-406
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• 2019

본 연구는 조리전공 대학생의 전공선택속성에 따른 평가척도를 개발하기 위하여 연구를 진행하였다. 척도개발을 위해 이론적 리뷰를 통해 69개 항목을 추출하였다. 이후, 현재 조리전공을 선택하여 재학 중인 학생 73명을 대상으로 설문을 실시하고 조리전공학생 2명과 조리전공교수 3명이 심층분석 및 정제작업을 통한 연구를 진행하였다. 설문지는 2019년 3월 18일부터 3월 27일까지 실시하였고, 켄달의 W검증을 통한 평균값, 표준편차를 토대로 2차 전문가 집단 조사는 2019년 8월 19일부터 8월 31일까지 실시하였다. 본 연구의 결과는 다음과 같다. 첫째, 1차 전문가 집단 조사에서 46개의 속성을 도출하였다. 둘째, 2차와 3차 전문가 집단 협의를 거쳐 6개요인 32개 속성을 도출하였다. 셋째, 6개요인 32개 속성을 켄달의 W검증을 통하여 전문가들의 중요도에 대한 의견 일치도 검증을 실시하여 최종 4개요인(개인적요인, 직업적요인, 전공특성요인, 대학관련요인) 23개 속성을 도출하였다. 이러한 연구 결과는 최종 구성된 조리전공 선택속성은 조리전공의 경쟁력을 파악할 수 있는 측정척도를 통하여 학생만족도, 학교충성도 그리고 재학생 충원률을 높이는데 충분한 기여를 할 수 있을 것으로 기대한다.

• 한국조리학회지
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• 제23권2호
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• pp.146-158
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• 2017

본 연구는 조리전공 대학생들의 셀프리더십이 진로결정 자기효능감과 진로준비행동과의 영향관계를 분석하기 위해 설문조사를 실시하였다. 수집된 data는 SPSS 16.0 Version 통계 패키지 프로그램을 활용하여, 빈도분석, 요인분석, 신뢰도분석, 다중회귀분석을 실시하였고, 다양한 결과들을 도출하였다. 첫째, 모든 셀프리더십의 하위요인(행동준비전략, 자연보상 및 건설적 사고전략)은 진로결정 자기효능감의 하위요인(직업정보, 목표설정, 계획수립, 문제해결, 자기평가)에 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 모든 셀프리더십 하위요인은 진로준비행동 하위요인(진로탐색활동, 목표달성활동)에 정(+) 영향을 미치는 것으로 나타났다. 결과적으로, 조리전공 대학생들의 셀프리더십의 강화는 진로결정 자기효능감과 진로준비행동으로 발전에 매우 중요하다는 것을 확인하였다.

• 한국컴퓨터정보학회논문지
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• 제26권10호
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• pp.109-116
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• 2021

이 연구에서는 조리 전공과 로봇 기술을 융합함으로써 소프트웨어 분야가 아닌 조리 전공 학생의 코딩 능력을 기를 수 있는 융합부전공 교육 모델을 제안한다. 이 교육 모델은 4차산업혁명 기술 발전 추세를 따르는 것이고, 비전공 학생을 소프트웨어 전문가로 성장시키는 기능이 있어 그 의미가 크다고 할 수 있다. 그러나, 조리 전공과 로봇 기술은 기술적으로 거리가 있기 때문에 융합부전공 설계에 어려움이 있다. 이 어려움을 극복하기 위하여 로봇을 이용한 조리, 디저트 제작, 바리스터 작업, 자동 서빙 등의 교육 주제를 체계적으로 구성해서 조리 전공 학생들이 전공적 흥미를 유지할 수 있도록 연계부전공을 설계하였다. 또한, 실질적인 코딩 능력을 기를 수 있게 여러 로봇을 사용하는 실습 과정이 포함되도록 하였다. 기존의 다른 분야 융합부전공과 비교하여 평가하여보니, 20%정도 개선된 교육 효과가 있는 우수한 모델로서 판단된다.

• 한국지역사회생활과학회지
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• 제21권4호
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• pp.489-498
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• 2010

The purpose of the study was to investigate the perceptions and opinions of culinary art high school and undergraduate students on the curriculum for Korean culinary arts education. The results of the research were as follows. High school students were found to be more satisfied regarding their culinary arts curriculum than college and university students (p<0.001). In addition, high school students gave a significantly higher score for the 'need for Korean culinary arts major' than college and university students' (p<0.001). University students placed more emphasis on the current policies and business projects of the government for globalization of Korean cuisine as compared to high school and college students (p<0.001). A high percentage of respondents perceived Korean cuisine to be 'old fashioned(44.6%), followed by 'difficulty in finding a good job(40.1%)'. Forty five% of the students responded that the important factor for Korean culinary arts education was the 'curriculum'. More than half of the students perceived 'ability to adapt traditional cuisine style to foreigners and modern customers' as a very important area. In terms of areas required to be included in Korean culinary arts curriculum, ‘basic cooking skills(4.49)' received the highest perceived need score, followed by 'languages(4.46)', 'traditional Korean food(4.33)' and ‘Korean food culture(4.21)'. The findings of the study can be used to develop a curriculum for Korean culinary arts major.

• 한국조리학회지
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• 제14권3호
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• pp.123-135
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• 2008

The purpose of this study is to investigate the priority order in the factors influencing college choice of students who are majoring in culinary art in Chungcheong-do. For the study, we set the decision-making factors of upper hierarchies and nineteen bottom hierarchies based on the literature review and employed the analytical hierarchical process(AHP). As a result, the first considering factor among 4 upper hierarchies for college choice was the educational environments of the department(0.378). The next came in the order named as follows: college and university grade(0.263), the educational environments of colleges or universities(0.244), recommendation(0.115). The first considering factor among the educational environments of the department was the aptitude for the major(0.323). The first considering factor in college and university grade was the entrance competitive rate(0.397). The first considering factors among the educational environments of the colleges or universities were scholarships and tuition fees(0.325). The first considering factor in recommendation was the recommendation of a high school teacher(0.295). This results of this study will contribute to the development of colleges and universities under the turbulent changes of educational environments.

• 식품보건융합연구
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• 제8권3호
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• pp.25-35
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• 2022

The purpose of this study was to investigate the factors that determine whether college graduates majoring in culinary arts are employed. To achieve this purpose, this study largely divided the factors affecting the status of employment into the personal background, college life, and employment preparation activities factors. And, the data of 164 graduates who graduated from culinary arts-related departments participating in the Graduate Occupational Mobility Survey (GOMS) were used. The analysis results are summarized as follows. First, it was found that the health status and experience of job-seeking activities of college graduates majoring in culinary arts decreased the employment probability. On the other hand, major satisfaction and certification acquisition were found to increase the employment probability. Second, the health status and experience of job-seeking activities of graduates who participated in 2018GOMS were found to decrease the employment probability, and major satisfaction and grade were found to increase the employment probability. Third, it was found that only the health status of graduates who participated in 2019GOMS affected the status of employment. Therefore, in order to increase the employment rate of culinary arts majors at the end of COVID 19, universities need to make efforts to increase their satisfaction with their majors and their grades while attending college.