• Culinary science and hospitality research
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• v.16 no.2
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• pp.185-198
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• 2010

The purpose of this study is to examine the relationship between students' satisfaction levels with culinary practice facilities and adaptation to college life according to their educational experience before joining university. Two hundred culinary arts majors from three universities were sampled and 191 questionnaire copies analyzed. The analysis results are as follows. First, the adaptation level of the group with educational experience was partly higher than that of the group without educational experience. Second, the adaptation level of the group with a relatively high satisfaction level was higher than that of the rest. Third, when the satisfaction level with the facilities for culinary practice was high, the group without educational experience showed a higher level of attachment to university and better physical adaptation than the group with educational experience. Whereas the latter showed a higher level of emotional and social adaptation than the former When the satisfaction level with the facilities for culinary practice was low, the group without educational experience showed a higher level of attachment to university than the group with educational experience. On the other hand, the latter showed a higher level of social, emotional and physical adaptation than former. Therefore, in order to create a future-oriented harmonious teaching and learning experience, a new educational cooking environment that is fully functional and serves to heighten the satisfaction level of students should be designed.

• Journal of Digital Convergence
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• v.12 no.1
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• pp.511-518
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• 2014

The purpose of this study is to produce and distribute a smart device based educational application for culinary practice. This study was performed from Jul. 1 to Dec. 30, 2012. The design of the application is composed of the theoretical contents, making methods, practice video and evaluation questions of Western cuisine among the contents of the culinary practice education. In addition, the notice and Q&A were added for the interaction between teachers and learners. For this study, 31 main dishes' pictures, 155 pictures for making processes by menu, 31 recipes, 31 cooking tips, 372 evaluation questions and 31 cooking videos about 31 menus were produced. The contents produced as above were directly inserted at 'http://kongju-fn.dslink.co.kr/super/index.html' to produce the application. This application can be found through searching with the word of 'yoribaksa'. This study can be considered to be significant in that this application was produced in the situation of the absence of any other previous applications for culinary practice education.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.255-267
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• 2009

The purpose of this study is to evaluate the importance and performance of the educational laboratory facilities for culinary practice. The questionnaire was distributed to 100 students enrolled in the culinary arts department at Y University located in Chung-buk province, and a total of 71 usable, completed questionnaires were received for the research. Collected data was statistically analyzed using the SPSS 10.0 Windows version, and the IPA(Importance-Performance Analysis) was conducted to compare importance and satisfaction from kitchen laboratory facilities which have been a key element of culinary education. Results of this study can be summarized as follows. Firstly, it was found that performance (M=3.42) for culinary practice facilities was lower than importance(M=4.09) for culinary practice facilities. Secondly, through IPA, the importance and satisfaction of culinary laboratory elements showed some differences between the students who had have some educational experience in culinary art prior to enrollmnet and those who had not. The former students attached importance to the usefulness of facilities rather than the size of facilities. And as rapidly improved factors, they answered ventilation and water supply facilities for culinary laboratories. The application of this study in physical environment of culinary education will contribute to improve students` satisfaction with the quality of education. However, the critical point of this study is a limited sampling, so the results of this study cannot be generalized.

• Journal of Nutrition and Health
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• v.47 no.4
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• pp.300-312
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• 2014

Purpose: This study was performed to examine the sanitary knowledge level and degree of HACCP (hazard analysis critical control point) practice in school culinary staff in order to provide basic information for improving hygiene of school meals. Methods: Exactly 305 culinary staff members were selected from elementary, middle, and high schools in 14 cities and rural areas, including whole administrative districts in Chungnam province. Surveyed schools were selected by convenience sampling, and one subject was selected randomly from each school. Surveys were taken by self-administered questionnaires developed by researchers and questionnaire were distributed and collected by postal mail. Results: Sanitary education administered by school dietitians to culinary staff was more frequent and longer in elementary schools, followed by middle and high schools (p < 0.001). Sanitary knowledge level and degree of HACCP practice, except for a few CCP or CP of culinary staff, were highest in elementary schools and middle school followed by high schools (p < 0.05), respectively. School class was negatively correlated with sanitary knowledge level of culinary staff (p < 0.01), and frequency of sanitary education was positively correlated with sanitary knowledge level of culinary staff (p < 0.01). Sanitary knowledge level of culinary staff was positively correlated with degree of HACCP practice (p < 0.01). School class, daily frequency of meal service, work experience, rice washing machine, and total score of sanitary knowledge were significant variables influencing degree of HACCP practice in culinary staff. Conclusion: The above results show that the following points should be considered to improve hygiene of school meals. Sanitary education should be administered more frequently by school dietitians to culinary staff, especially to those in high schools, which showed the lowest sanitary knowledge level and degree of HACCP practice. In addition, facilities and equipment required for HACCP practice should be supported in small-sized elementary schools.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.280-295
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• 2013

This study analyzes the differences to examine which education is more effective for practical cooking skills. A survey was conducted on the 4 year university students majoring in culinary arts to examine the recognition levels of culinary practice education for the purpose of searching for an improvement plan for culinary education. The results are as follows. Seniors recognize the importance of learning theory, while the classes offered now are focusing on getting cooking certificates. The students approach cooking not only for eating food but also for the arts, showing increased interests in 'creative food' and 'fusion food.' In class, they feel the necessity of establishing a standard for a fair assessment and English skills for the globalization of food service. Hereupon this study recognizes the current state of culinary education service, draws factors which decide the quality of culinary arts education, and examines student satisfaction with theoretical education, practical education, assessment, and external education by using a factor analysis of twenty quality attributes. Through the development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in learning courses, the culinary arts education is considered to be more vitalized. In this respect, this study introduces four measures which were designed to facilitate the education of highly-skilled human resources in the culinary field.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.376-386
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• 2015

The purpose of this study was to evaluate the sodium-related dietary attitudes, behaviors, and nutritional knowledge in university students according to the practice of dietary guidelines for Koreans established by the Ministry of Health and Welfare, Republic of Korea. Based on the total practice score related to the dietary guidelines (PDG), we classified subjects into a "low practice of the dietary guidelines (LPDG)" group (n=94, male=43, female=51) (total score of PDG ${\leq}13$) and a "high practice of the dietary guidelines (HPDG)" group (n=56, male=32, female=24) (total score of PDG >13). Subjects were asked about general characteristics, lifestyle, salt-related dietary attitudes, behaviors, and nutritional knowledge using a questionnaire. The LPDG group had more subjects who were breakfast skippers (p<0.001) compared to the HPDG group. The LPDG group (31.26) had a significantly lower score in terms of salt-related dietary attitudes compared to the HPDG group (33.77) (p=0.0042). The score for salt-related dietary attitudes was significantly higher in the HPDG (32.52) group than in the LPDG (29.91) group (p=0.0041). There was no significant difference in the total score for salt-related nutrition knowledge between the groups. The correlation analysis indicated that the dietary guidelines practice score had a positive correlation with the salt-related dietary attitude score (r=0.3593, p<0.0001) and the dietary attitude score (r=0.3443, p<0.0001) after adjustments for sex. These results show that the degree of adherence to the dietary guidelines for adults may be related to sodium-related dietary attitudes, behaviors, and nutrition knowledge.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.144-155
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• 2018

This study was conducted to explore the direction of culinary education based brain-based education with analysis of comprehensive research. Questionnaire was completed by frequency analysis, factor analysis, reliability analysis and regression analysis by using SPSS 21. The purpose of this study was to investigate the educational system for creative development through cooking sources and to develop brain-based learning theory, and thus to generate the characteristics and effects of the practice in culinary educational context. The basic principles of brain- based learning are brain plasticity, emotional brain, and ecological brain. Students need to be able to enrich their understanding of social interaction so that social brain's function will be activated through consistent and high-quality feedback. Likewise, students should be capable of collecting everything what they have learned. Defining main ideas and goal of the lesson, four factors were derived from development of competency, personality, application, and diversity. Regarding to the result of this study, the implications for the development of a brain-base program were suggested.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.163-171
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• 2008

The purpose of this study was to measure employee ‘awareness’ and ‘practice’ of business ethics in the foodservice industry, and to determine possible correlations between these two variables. Self administrated questionnaires were completed by 1003 employees and data were analysed to ascertain frequency, factor, reliability, correlation and canonical correlation. Two factors were obtained from factor analysis of business ethics(BE) awareness; “Organizational awareness”, and “Individual awareness”. Similarly, two factors were also obtained for business ethics practice; “Systematic practice”, and “Compensatory practice”. Canonical correlation analysis produced two significant functions. For canonical function 1, it was found that organizational awareness of BE was positively correlated with systematic practice. For canonical function 2, it was found that individual awareness of BE was negatively correlated with the compensatory practices of BE. The findings of this study demonstrate that higher organizational awareness of business ethics in the foodservice industry led to higher systematic practices of BE, while higher individual awareness of BE led to lower compensatory practices of BE. In conclusion, higher organizational awareness of BE places a higher priority on building an external system from an institutional perspective, while higher employees awareness of BE leads to higher expectation from the company, resulting in relatively low compensatory practices.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.91-104
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• 2007

The purpose of the study is to examine culinary students' perception of the quality of an OJT(on the job training) program and to investigate their satisfaction levels clustered by the differences in it. Through the survey, the data were obtained from 348 culinary students who had experiences of an OJT program. They were analyzed by SPSS 13.0 and divided into four groups based on the differences of perception. As a result, this study showed that the more the students had a positive perception of OJT program, the more they were satisfied with the program. Therefore, this study will be of great use to seek for alternatives for the promotion of OJT program in the future.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.19-31
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• 2016

In this study, the SCAMPER method which is a creative thinking method is applied in the food and beverage class of a specialized high school NCS study module to enhance creative thinking and investigate the influence on learning motivation of students. For verification, 10 sessions of 50 minutes classes were performed on 1, 2 grade students in H high school located in Gyeonggi-do Yangju City from August to November 2015 subject to 54 subjects in the experiment group and 54 subject in the control group. To look into the influence of the NCS food and beverage practice class using the SCAMPER method on learning motivation, pre post survey investigation was conducted on the students for measurements through surveys to deduct conclusions. As a result, it was verified that the NCS food and beverage practice class using the SCAMPER method had positive influence on the learning motivation of specialized high school students and positive change was also found in the awareness of SCAMPER method using classes and creative activities in the students. In this study, the influence of the NCS food and beverage practice class using the SCAMPER method on learning motivation subject to specialized high school students is investigated to have meaning as data to expand the research range of NCS food and beverage practice education.