• 한국조리학회지
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• 제17권2호
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• pp.126-139
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• 2011

본 연구는 조리 관련 학과를 전공하고 있는 일부 4년제 대학생을 대상으로 조리 실습 교육에 대한 인식 수준을 조사하여 조리교육의 발전 방안을 모색하고자 하는 목적으로 수행되었다. 성과 학년, 졸업학교 유형에 따른 조리 실습 교육에 대한 인식 수준은 다음과 같다. 조리 실습 교육의 흥미도와 필요성은 매우 높으나, 조리 실습 교육의 실시 정도에 대해서는 부족하다고 느끼고 있었다. 효과적인 조리 실습 교육을 위해서는 이론 교육과 실습시연이 필요하다고 인식하고 있었으며, 호텔요리와 기능사요리에 중점을 두기를 희망하고 있었다. 또한 교사의 자세한 실습 시연과 보충실습을 할 수 있는 장소가 제공되기를 희망하였다. 변인에 따라서는 남학생과 고학년, 전문계고 출신 학생들이 긍정적인 응답을 하였다. 결론적으로 교육과정에서 실습의 비중을 높이고, 다양한 프로그램의 개발 및 적용, 열린 실습실의 운영, 사회 변화를 반영한 교육과정 편성 등을 통해 자기 주도적으로 성취 욕구를 발산할 수 있는 기회가 제공된다면 조리 실습 교육은 더욱 활성화될 수 있을 것으로 사료된다.

• 한국조리학회지
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• 제11권1호
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• pp.1-17
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• 2005

This study aims to develop the learning model for efficient culinary practice. Today, the environment of culinary education haw an oversupply of cooks who graduated from a lot of culinary schools. From now on , we should consider the quality than the quantity of culinary education. For improving the quality of culinary education, we have to study the learning model for efficient culinary practice. The learning model for culinary practice is based on the educational psychology and the study theories. For achieving the goal of this research, the educational psychology and learning theories need to be adopted to the teaching skill of culinary practice. It should play a very important role in improving the quality of culinary teaching skill in school. But this study has some limitations in this respect, because of being lack of professional studies and data for the educational psychology and leaning theories in the culinary practice part. The next study is needed the significantly adapting result of educational theories in culinary school.

• International Journal of Human Ecology
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• 제11권2호
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• pp.93-101
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• 2010

This study finds methods to activate culinary education by surveying the level of recognition for culinary practice from the culinary teachers of vocational high schools. The number of individuals surveyed is 103. Data is verified by using SPSS 14.0 (SPSS Inc, Chicago, USA). The results of the survey on recognition for culinary education showed that learning requirements are very high as well as that theoretical education and trial demonstrations are necessary to enhance the effects of culinary practice education. Desired teaching learning materials were cooking materials by a certified technician. Their desired supplementary data for enhancing practical techniques were practical demonstrations, various materials and language instruction to learn other culinary practices. It is reported that there was increasing work other than learning time and complication for preparing practice. In addition, they desire more websites for cooking need to be built. Plans for activating culinary education are as follow: First, how to enhance the professional abilities of culinary teachers. Second, to show the necessity of theoretical education, video-based education, and culinary practice demonstrations. Third, to show the necessity to increase the ratio for culinary practice classes. Fourth, to display various teaching and learning materials. Fifth, to enhance websites for culinary data. Sixth, to provide opportunities to augment a sense of achievement.

• 대한가정학회지
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• 제44권7호
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• pp.73-83
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• 2006

This paper is focused on culinary practice. The objective of this research was to develop Instructional Media for efficient culinary practice at high school. For evaluation, Instructional Media were developed and used for culinary practice at a high school located in Chunan. Understanding, interest and scholastic achievement in culinary practice were evaluated and compared for the study group using the developed Instructional Media and the control group not using the developed Instructional Media. Understanding (p<.001), interest (p<.01) and scholastic achievement(p<.01) were higher in the study group than in the control group. The important contributions of this research include the reduction of practice time and improvement of scholastic achievement. The Instructional Media developed in this research will increase the students' interest, reduce the difficulties of culinary practice, and improve the students' culinary skill. The study and development of culinary practice is limited to CDs and illustrated books, and research on the development of various Instructional Media will continue.

• 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.

• 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.

• 한국식생활문화학회지
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• 제26권2호
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• pp.151-158
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• 2011

The purpose of our study was to examine the effects of dietitians' sanitation training performance on the sanitation knowledge and management practice level of culinary employees. We developed a questionnaire to measure the sanitation knowledge and management practice level of culinary employees and the sanitation training performance of dietitians. The questionnaire was completed by 53 dietitians and 337 culinary employees working in food service in the Chungbuk Province. We found that the sanitation training performance of dietitians had a significant positive affect on the sanitation knowledge and management practice level of culinary employees. There was also a correlation between sanitation knowledge and the management practice level of culinary employees. We conclude that sanitation training performance by dietitians is an effective method of improving the sanitation knowledge and management practice level of culinary employees. Thus, we suggest strengthening the sanitation training programs given by dietitians to improve food hygiene and safety in the foodservice industry.

• 대한가정학회지
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• 제48권9호
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• pp.113-123
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• 2010

This study describes the beginning and further development of a collection web-based materials for an efficient approach to culinary practice education. A database was created using a five-step process of analysis, design, development, operation and evaluation. The menu for the web-based culinary practice educational materials included cooking basics, the real status of cooking, cooking related knowledge, performance evaluation, a data room and a bulletin board. As at 30 July, 2010, the datadase of educational materials, contained a total of 571 items. These comprised 139 cooking pictures, 33 recipes, 22 cooking videos, 74 cooking animations, 57 collections of basic knowledge, 14 evaluation reports, 21 supplementary textbooks, and 211 sets of other related information. The webbased materials are adequate for culinary education purposes, and their use is expected to be very highly valued.

• 대한가정학회지
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• 제48권1호
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• pp.137-161
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• 2010

The aim of this study was to identify the most effective methods with which to revitalize Korean high school culinary education. To achieve this aim, a culinary recognition questionnaire survey of 616 students from 9 culinary high schools was carried out. The 9 surveyed schools represented the following of 7 regions: Chungnam, Busan, Incheon, Daegue, Jeonbuk, Gyeongbuk, and Gwangju. Collected data were subjected to descriptive analysis, $x^2$-test, t-test, and one-way ANOVA using SPSS(version 14.0). The results of this study are as follows. Culinary practice interest and learning demand of most students were high. 6.8% of students indicated that initial theory learning, followed by video education, and finally live demonstration is an effective teaching methodology. They preferred practicing on actual ingredients as the primary teaching and learning method, nominating technician cooking as the most favorite. As for areas needing improvement in culinary practice education, difficulties with material preparation and insufficient learning hours were identified as prominent factors by 66.8% of respondents. There was unanimous agreement that culinary practice education can be enhanced by highly skilled teachers, while interest for the discipline itself can be fostered by initiating and encouraging cooking participation in the home. Freshmen and special high school students suggested that a cooking related website is necessary to expand the current information interface, which is currently limited to colleagues and employers. In relation to culinary education revitalization, consistent promotion of departments, or high schools that have proven student satisfaction rates and effective culinary curriculum are required. Furthermore, teachers can also aid this process by more effective student pastoral care in order to improve school life satisfaction. However, teacher job satisfaction is an important component of this process, and better employment conditions and remuneration packages reflecting extra work must be considered as part of an attractive teacher-incentive employment policy.

• 한국조리학회지
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• 제19권4호
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• pp.77-93
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• 2013

본 연구는 조리 관련 학과를 전공하고 있는 일부 4년제 대학생을 대상으로 조리 실습 교육에 대한 인식 수준을 조사하여 조리교육의 발전 방안을 모색하고자 하는 목적으로 수행되었다. 교육은 지식을 전달하고 학습자의 특정한 태도와 행동을 형성하기 위하여 의도적이면서 조직적으로 학습을 유도하여 지식, 정보, 적절한 상황이나 조건을 준비하는 것으로서 조리교육 만족도와 요구도를 살펴 조리 실습교육의 의미와 학생의 입장에서 조리학습교육을 이끌어나가기 위하여 조사 분석하였다. 이에 본 연구에서는 특정한 상황에 맞는 대학교육서비스 품질 측정도구를 개발하고, 이를 통하여 대학 조리 실습교육 품질을 결정하는 요인을 도출해 보았으며, 26개의 품질속성에 대해 중요도-만족도 변환지수를 이용하여 해석한 결과, 저학년일 경우 실습흥미, 진로필요, 현장실무 레시피, 전공 관심 증가, 전공학과만족 순으로 중요하다고 인식하였으며 고학년일 경우 현장 레시피, 실습흥미 재료시범 순으로 중요하다고 하였다.