• 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.

• 한국조리학회:학술대회논문집
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• 한국조리학회 2005년도 제7차 하계 해외연수 및 국제학술대회
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• pp.91-125
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• 2005

The purpose of this study is explored the determinant of job satisfaction focused on work convenience and self-efficacy, physical culinary environment. And we have studied the structural relations among physical culinary environment work convenience and self-efficacy to job satisfaction. We find that self-efficacy and work convenience has highly effected job satisfaction compared to physical culinary environment. We conclude that the study of hotel culinary employees has provided new and important insights into the way in which people in hotel culinary behave, and we offer advice for managers to enable them to develop and to maintain a positive job satisfaction of hotel culinary employees.

• 한국조리학회지
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• 제11권2호
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• pp.48-66
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• 2005

This study focused on the culinary curriculums intorduced at the high school, college and university levels in order to analyze the current status and problems associated with the management of culinary related courses, and an effort was made to introduce measures to facilitate the further development of culinary education programs. This study can be summarized as follows: First, the external and internal factors which have led to the changes in the educational environment of the culinary education programs were analyzed. Second, the current state of the management of culinary education was analyzed by focusing on the vocational characteristics of the human resources presently engaged in the culinary field, the state of the management of the culinary courses offered in vocational high schools, colleges, and universities, as well as the characteristics and problems associated with the culinary curriculums at each school level. Lastly, based on the above-mentioned state of the management and the problems associated with culinary education programs, the researcher introduced four measures which were designed to facilitate the education of highly-skilled human resources in the culinary field.

• 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.

• 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.105-118
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• 2005

The research is on the satisfaction of the students in culinary academy education which provides basic information about the operation of an efficient private culinary school, training qualified cooks. In this research, it is found that four factors which influenced on satisfaction about private culinary schools: service, environment, operation, advertisement. Students choose private culinary schools considering educational contents, sincerity and kindness of staffs, location and tuition fees. This kind of studies should go on for the private culinary academy to have efficient education environment and for educators and staff members in the private culinary academy to feel pride as an educator who takes charge in social education.

• 한국조리학회지
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• 제8권2호
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• pp.59-76
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• 2002

After 1990, Food service industry is growing up so fast and asking a lot of employee to be able to work this one. Our society will continue the growth of quantity and quality of food service industry with closing to the developed country and increasing the national income and leisure time. But our present culinary education system cannot gain the efficient of professional training to adopt food service industry without re-education and training. So, in our culinary education we have to be introduced new education system which is used effectively as a professional culinary education system in C.I.A. This system has merit to be able to teach step by step from basic to advanced course. Also Most of school system(management purchasing, human research, school life, etc.) is focused for culinary education. But, although this system has a lot of merits, it is too early toy us to adopt in our culinary education system. Because our education system has too much limited educational administrations of government and school for introducing new education system. The present educational situation is not enough to have facilities and financial support Finally, our culinary educational system have to change to right direction to improve in culinary education. Block system is one of the well-prepared system. But we need to administrational support of government and school to be able to adopted to our culinary educational system.

• 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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• 제13권1호
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• pp.11-23
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• 2007

This study focused on analyzing the relations of empowerment recognized by a five star hotel culinary team in job satisfaction, organizational commitment, and outcome. The purpose of this survey is to show a desirable culinary organization in hotel management. This survey was shared by two groups recognized as high empowerment and low empowerment groups, for job satisfaction, success, organizational commitment, and outcome measurements. This study presented the difference between recognizable high empowerment and the effects of low empowerment groups which showed positive effects on the high empowerment group compared with the low empowerment group. This means that positive effects on the three main factors of job satisfaction, success, organizational commitment, outcome measurements, and hotel culinary organizations are required empowerment for the new organization of management.

• 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.