The Effect of Culinology Intervention on Learning Effectiveness Measurement in Culinary Education

烹飪科學對廚藝教育學習效果的影響

黃靖淑(Ching-Hsu Huang) ； 趙偉廷(Wei-Ting Chao) ； 許乃云(Nai-Yun Hsu)

《觀光與休閒管理期刊》 9卷2期 (2021/12) Pp. 209-218

https://doi.org/10.6510/JTLM.202112_9(2).0017

摘要

Culinary education provides connections to those wishing to enter the food and beverage industry along with developments in the culinary fields. However, culinology has not yet attracted attention in culinary education. The main purpose of this study was to examine the culinology as a facilitator for enhancing learning effectiveness in culinary education. Quasi-experiment design was conducted. The culinology modules that developed for manipulating variable and were tested to students to know their learning effectiveness. Learning effectiveness measurement were designed and applied to measure the dependent variable. The pretest-posttest culinology knowledge assessment and performance evaluations were all used in learning effectiveness measurement. The results suggested that culinology intervention was effective for students' learning effectiveness and making use in practice of the culinary skills acquired in the regular culinary education.

關鍵字

Culinology ； culinary competency ； learning effectiveness measurement ； quasi-experiment design

並列摘要

隨著烹飪領域的發展，廚藝教育為那些希望進入餐旅業的人提供了有效的管道，但是烹飪科學在廚藝教育尚未引起注意與重視。本研究主要目的在檢驗烹飪科學對廚藝教育學習效果的影響程度。以發展烹飪科學教學模組來介入廚藝教育學習過程進行準實驗設計的操弄，並以多元測驗來瞭解學生在廚藝教學的學習效果。主要以烹飪科學知識和學習績效評估進行前後測當成本研究之學習效果測量。研究結果顯示，烹飪科學的介入對學生廚藝學習具有顯著的影響效果，比在傳統廚藝教育中所獲得的廚藝技能的實踐更為有效。

並列關鍵字

烹飪科學 ； 廚藝知能 ； 學習效果測量 ； 準實驗設計