探究教學法應用於餐飲教學對學生廚藝創造力之影響

本研究旨在探討探究教學法應用於餐飲教學對學生廚藝創造力的影響，招募六位餐旅系大二學生，參加研究者開設之中式麵食探究教學班，將探究教學法融入中式麵食丙級職類課程，課程為期七週，共14堂，每堂4小時，共分六循環實施探究教學課程。本研究以個案研究法，透過團體訪談與研究者觀察紀錄，了解學生對課程的感受與學習成效，並於課程前、後施以廚藝創造力的問卷調查，進行相依樣本t檢定，課程結束後也調查學生的課程滿意度，根據研究分析結果歸納出以下結論: 一、對探究教學法的感受 (一)學生感受良好，認同探究教學法較傳統示範教學更吸引人，且有助於提升學習效果與通過證照考試。 (二)學生認同探究教學法對廚藝創造力有正向影響，更能觸類旁通的應用食材，能更有經驗去改善與解決問題，對未來從事新產品開發及廚藝創造力很有幫助。二、廚藝創造力學習成效在研究者觀察結果上，學生表現得越來越勇於發表和放膽創作；在問卷分析結果上，前後測結果有顯著差異，廚藝創造力有明顯進步。三、課程滿意度問卷結果:對整體課程的滿意度高，感受良好。本研究最後根據研究結論提出建議，以期對餐飲教學有所貢獻。

關鍵字

探究教學；餐飲教學；廚藝創造力；中式麵食證照

並列摘要

The objective of this research is to discover the impact of inquiry teaching for cuisine courses on students’ culinary creativity. In total, 6 second-year university students studying in Department of Hotel & Restaurant Management were invited to participate in the inquiry teaching class of Chinese Style Wheat Flour offered by the researcher. The inquiry teaching is used in the Chinese Style Wheat Flour Level C Certificate, for 7 weeks, in total 14 sections, with each section lasting for 4 hours. The inquiry teaching program is separated into 6 cycles. Case study research method is adopted in this study. With the use of group interviews and researcher’s records of observation, the researcher can understand the feelings and learning performance of students regarding the program. In addition, questionnaire survey concerning the culinary creativity is conducted before and after the program for paired sample t test. After the program comes to an end, the program satisfaction of students is also investigated. According to the results of research, it is concluded that: A. Feelings about Inquiry Teaching 1. The students were impressed and agreed that inquiry teaching method is more attractive than traditional teaching method. It is able to improve their learning effect and help them pass the certification exams. 2. Students agreed that inquiry teaching has a positive impact on culinary creativity. It made students comprehend by analogue to use ingredients and also made them more experienced to improve and solve problems. It is very helpful for the new product development and culinary creativity in the future. B. Learning Effects of Culinary Creativity: Based on the researcher’s results of observation, students became more creative and dare to make it public. According to the results of questionnaire analysis, the results of pre-test and post-test are significantly different. It shows that culinary creativity was massively improved. C. Questionnaire Results of Program Satisfaction: Students felt good and were satisfied with overall program. Finally, this study, according to the conclusions, makes suggestions to contribute to Cuisine Courses.