• The Korean Journal of Food And Nutrition
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• v.21 no.3
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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.

• Culinary science and hospitality research
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• v.23 no.5
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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.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.76-92
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• 2013

This study aimed to investigate major satisfaction and career maturity according to the values of college students majoring in food management and culinary arts. To do this, frequency analysis, factor analysis, correlation analysis, and multiple regression were conducted and analyzed using SPSS18.0 program. Analysis results indicate that the values of the college students majoring in dining and culinary education have effects on major satisfaction and career maturity. In particular, pragmatic value is a very important factor in increasing major satisfaction and career maturity, and social recognition and curriculum factors are very significant for students to make career decisions. Therefore, in order to enhance college students' major satisfaction and career maturity, it's necessary to teach sound values so that they can build self-esteem value. Also, it's essential to organize subject contents and curriculums in which theory and practice are allocated properly so that students can be interested in their majors and have new experience as well as the community's right recognition for college students majoring in dinning and culinary education and their active interest as the study suggests.

• The Korean Journal of Community Living Science
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• v.21 no.4
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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.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.146-158
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• 2017

This study conducted a survey to investigate career decision-making self-efficacy, and career preparation behavior related to self-leadership among students major in culinary area. Frequency analysis, factor analysis, reliability analysis and multiple regression analysis were employed using SPSS 16.0 Version statistical package program, and various results were discovered. First, all the subfactors of self-leadership factors (behavior focused, natural reward, and constructive thought strategy) had a positive effect on career decision-making self-efficacy factors (occupational information, goal setting, career planning, problem solving, self-appraisal). Second, all the factors of self-leadership factors (behavior focused, natural reward and constructive thought strategy) had a positive effect on career preparation (information search activity, goal achievement activity). As a result, the study confirmed that strengthening of self-leadership for culinary major college/university students is important predictor for development with career decision-making self-efficacy and career preparation behavior.

• Journal of the Korea Society of Computer and Information
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• v.26 no.10
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• pp.109-116
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• 2021

In this paper, we propose the educational model for a convergence minor by fusing culinary arts with robot technology to develop coding ability for the students in the culinary arts major which is not originally related to software field. It is meaningful that the educational model follows the trend along the development of the fourth industrial revolution technology and has the function to make the students who are not in software major grow as software experts. However there are difficulties in designing the convergence minor because the culinary arts major is distant to the robot technology in the view of technology. To overcome this difficulty the convergence minor is designed to attract the interest for the students in culinary arts major by construct educational subjects systematically such as cooking, dessert making, barista working, autonomous serving and so on based on robots. Also the practices in which various robots are utilized are included in the convergence minor to develop actual coding ability. By comparison to the other models of convergence minors, the proposed model shows enhanced educational effects in 20% than the others.

• Culinary science and hospitality research
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• v.22 no.1
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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.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.291-306
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• 2013

This study aimed to provide a desirable way to design culinary education programs at university by investigating the relationship between student satisfaction with education and job preference based on their high schools. The results of this study showed that a high percentage of students decided to choose culinary arts as their major by themselves. Most students found a career in the culinary field demanding, nevertheless, they appeared to have a strong desire to take up the challenge. Students from culinary high schools showed low satisfaction with their practical cooking courses, while students from vocational high schools seemed to be highly satisfied with those same courses. On the other hand, students from academic high schools showed a high satisfaction with their theory courses, which factored into their decision to choose culinary arts as their major. However, there appeared to be no significant difference in job preference according to the students. Most students, regardless of satisfaction with their education, considered working abroad. On the basis of these results, it is suggested that a culinary training program in universities should be divided tin three groups; academic, vocational & culinary. Each group to have classes in theory, practical and English designed with respect to their prior high school training. In addition, an opportunity for overseas employment should be offered to all three categories.

• Culinary science and hospitality research
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• v.20 no.5
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• pp.59-66
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• 2014

The purpose of this study is to analyze the level of career development competency recognized by the specialists who major in food service currently. To achieve the purpose of this study, the five two-year-courses technical colleges in Kyeonggi-do, Daejeon, Daegu Metropolitan City which include food service department were selected. And total 280 samples of enrolled students were extracted and the 256 students were treated statistically besides the 24 students who responded dishonestly. The analysis results are as follows. First, the male students showed partially higher career development competencies than female students. Second, the second grade students showed partially higher career development competency than the first grade students. Third, the specialists whose family income is over 5 million won showed the highest career development competency, and the students in 3-5 million won and less than 3 million won followed them in order. Fourth, there were differences in competencies of lifelong learning, networking, collecting and utilizing the job information, and self-understanding, and career transition, and the specialists with more qualifications showed higher competency than those who with less qualifications. Therefore, it is necessary to develop a various career education program to enhance career development competencies of food service specialist by individual characteristic.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.242-256
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• 2017

This study was conducted for the university students who majored in culinary arts. The effects of students' certifications on class and school life satisfaction and their effects on preparation employment were examined. The results showed that the students with the certifications had a high level of satisfaction in the class satisfaction, but they also had high stress in the school life. In other words, it seemed that the stress was increased in parallel with the school life in obtaining the certificate. In the case of qualification for preparation employment, the certification affects the preparation for employment even for the culinary arts majors. As for the number of certificates and passions, the change was found from 3 certifications, lower in 4, but again in 5. These results suggest that the certification initially increases enthusiasm, but when it reaches a certain level, it reaches its limit and it rises again after passing the interval. Also, students who graduated from cooking related high school showed high passion compared to those who did not.