高等技職教育烘焙管理專業能力建構之探討

The Study of Required Professional Competencies for Advanced Vocational College Students Studied on Baking-Related Field

黃坤祥(Kun-Hsiung Huang) ； 廖漢雄(Han-Hsiung Liaw) ； 游皓瑋(Hao-Wei Yu)

《餐旅暨家政學刊》 2卷4期 (2005/12) Pp. 535-550

https://doi.org/10.6572/JHHE.2(4).4

摘要

我國技職教育之發展一向與國內產業發展息息相關，爲了配合我國烘焙產業的未來發展及提昇烘焙從業人員素質。本研究目的旨在確認我國高等烘焙技職教育學生應具備的專業能力項目。本研究採用文獻探討與焦點團體訪談法進行資料蒐集與彙整，主要結論爲：高等烘焙技職教育學生應具備的專業能力主要分爲「知識構面」、「技能構面」與「態度構面」三大類與40個次因素。依據結論，本文分別對學界、業界及後續研究提出相關改進之建議。

關鍵字

烘焙業 ； 專業能力 ； 技職教育

並列摘要

The purpose of this study was to determine the ＜||＞Required Professional Competences (RPCs)＜||＞ of technology and vocational college students who studied on ＜||＞Baking-Related＜||＞ major. The methodology was developed through the literature review and focus interviews. The results of this study indicated that RPCs items were determined in this study and they were assigned into ＜||＞Knowledge＜||＞, ＜||＞Skill＜||＞, and ＜||＞Attitude＜||＞ constructs and forty sub factors. Based on the results drawn from this research, some issues were suggested to the school and education related units as reference to revise RPCs standard in the future.

並列關鍵字

Baking ； Required Professional Competences ； Technology and Vocational Education

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