烘焙食品職類技術士技能檢定規範之產品製作及術科試題認知之研究--以乙級麵包和西點蛋糕類別為例

本研究針我國烘焙從業人員，對現行烘焙食品技能檢定規範中之產品製作知能，及烘焙乙級檢定之麵包、西點蛋糕的術科試題，就重要性、使用頻率與術科試題之難易程度，來探討認知之差異。問卷以滾雪球法與立意取樣方式進行。有效問卷共260份，包括具有監評人員資格120人與具有烘焙技術士證照的從業人員140人。經單因子變異數分析及t檢定分析，主要結果有三：(1)不同教育程度的從業人員，在產品製作知能之重要性、使用頻率與術科試題難易度的看法皆有顯著差異。其原因可能是不同的先備知識導致此差異；(2) 烘焙從業人員與烘焙食品職類監評人員，對產品製作知能之使用頻率與術科試題難易度的看法有顯著差異，推論因這兩類人員因工作崗位上的日常工作任務有所不同，因此產生差異；(3)在術科試題半開放性問卷方面，參與研究的從業人員意見同樣支持前述兩項結果。本研究並依據上述研究發現，分別對實務與後續研究提出若干建議。

關鍵字

烘焙乙級檢定；烘焙食品職類監評人員；烘焙從業人員；產品製作知能；術科試題

並列摘要

The purpose of this study was to explore the technician skill supervisors and practitioners’ different perceptions of product preparations through analyzing the items of technician qualification examination of baking foods in class B category of bread, pastry and cake in Taiwan. The analysis covers the importance, frequency, and difficulty of the examination items. Snowball and purposive sampling were done for questionnaire survey. In total, 260 effective questionnaires were collected, and participants include 120 baking supervisors and 140 baking practitioners. The data was analyzed by ANOVA and t-test to test the research hypothesis. The results of the study indicate that (1) different educational background of practitioners shows significant difference among perceptions of importance, frequency, and difficulty of the examination items, (2) the supervisor and practitioners have different perceptions regarding the importance and frequency, and (3) the answers of semi-open questionnaire also support the above two results. Based on the findings, this study provides several recommendations for baking industry and future research.

並列關鍵字

technician qualification examination of baking foods in class B ； technician skill supervisor for baking food ； baking practitioner ； perceptions of product preparations ； technician examination item of baking foods