高職餐飲管理科學生烘焙技能檢定與烘焙實習課程學習行為之研究

A Study between Baking Skill Certification and Baking Learning Behaviors of Students in Food and Beverage Management Department of Vocational High School

謝雅雪(Hsieh,Ya-Hsueh)

指導教授 ： 楊百世

國立高雄餐旅大學/餐旅學院/餐旅教育研究所/碩士(2013年)

摘要

技職教育的目標在於培育學生的基礎、充實職業的知能、培育工作的基本能力、職業道德及負責敬業的工作態度。我國目前推動技職教育轉型及發展證照制度當下，在專業課程的學習時，會受到技能檢定考試內容之影響，如何結合理論與實踐，讓高職學生在技職專業的學習動機、學習方法、學習態度上不致過度的偏頗，因此，本研究主要針對高職學生在烘焙技能檢定與烘焙實習課程學習行為的現況、不同背景的差異情形、及兩者間的關係進行探討。
本研究主要針對雲嘉地區高職餐飲管理科曾參與烘焙實習課程和烘焙技能檢定學生為研究對象，以一、二、三年級790個學生為研究對象，透過問卷調查，有效樣本700個，並以t考驗、單因子變異數分析、皮爾森積差相關分析進行資料處理，研究結果發現，「烘焙能力檢定」及「烘焙實習課程」之學習行為，在現況上持中上程度認同，不同變項主要在性別、年級、畢業規劃、家長教育程度、家長期望、與教師互動情形及與教師互動情形產生差異，同時「烘焙能力檢定」與「烘焙實習課程」之學習行為有顯著正相關。
對於學校之建議，可以提供完整升學規劃，並增加烘焙技能檢定與實習課程之關聯性。對教師之建議，則是了解各年級對於烘焙技能之需求，在教學上增加與學生之互動。

關鍵字

烘焙能力檢定 ； 烘焙實習課程 ； 學習行為

並列摘要

The vocational high school education aims to cultivate students’ basic and professional knowledge and skills, work ethics and responsible attitude. The schools need to think how to combine the theory and practice in the curriculum and provide students a balance program with professional training and skill certification which can improve their learning comprehensively. This study tries to discuss the learning behavior of high schools students with different backgrounds toward baking practice curriculum and skill certification.
This research targets the first, second and third grades students of hospitality and tourism high schools who attended the baking practice curriculum and skill certification in Chiayi City. It surveyed 790 students with questionnaire and collected 700 valid samples back. t-test, One-way ANOVA, and Pearson product-moment correlation coefficient were applied to analyze the data. According to the results, gender, grade, career planning, parent’s education and their expectation and interaction between students and teachers, all these factors will influence students’ learning behavior of “baking skill certification” and “baking practice curriculum. Both “baking skill certification” and “baking practice curriculum” have positive effect on learning behavior.
The study suggests that the schools should increase the correlation between the baking skill certification and practice courses and provide a clear planning for students. For teachers, more interaction with students will help to observe their baking skill demands in different grades.

並列關鍵字

baking practice curriculum ； baking skill certificate ； learning behavior

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