高職餐飲管理科學生中餐烹調專業能力指標建構之研究

A study on the Construction of Professional Competency Indicators of the Chinese cooking curriculum by Vocational Food & Beverage Subject High-School Students

彭建治(Chien-Chih Peng)

指導教授 ： 朱瑞淵

朝陽科技大學/管理學院/休閒事業管理系/碩士(2010年)

摘要

本研究旨在建構高職餐飲科學生中餐烹調專業能力指標，以高職餐飲科教師及飯店或餐廳主廚為對象，透過文獻探討和德爾菲法進行研究，整理出47個問項，藉此建構中餐烹調能力指標，並藉由變異數分析探討教師及餐廳主廚兩者看法之差異，以作為日後修訂課程標準及教學之參考。
研究結果顯示重要程度最高者為「養成敬業的精神」、「養成良好的餐飲衛生工作習慣」，其次為「能和同事維持良好的關係」再次為「學會各類食材選購與保存」。而藉由ANOVA變異數分析探討不同類別專家對高職學生中餐烹調專業能力看法在重要程度上大多一致，僅在「了解中餐烹調的起源與發展」、「學會各式烹調原理」、「學會分割及用途」、「學會簡單的盤飾」、「學會火候控制」等五項看法上具有顯著差異。
技職學校的教育目標是為培養技術人才，建議高職課程宜少理論多實務且不宜以證照為導向，並加強學生對職業道德的培養。在中餐烹調課程規劃方面，需藉由適當之教學方法給學生完整的概念；在高職教師方面宜增加業界實務的經驗，希望藉由此研究，能提供各界參考，業界能適時回饋最新資訊給學界，學界才能培養適當且合用的技術人才。

關鍵字

中餐烹調課程 ； 專業能力 ； 德爾菲法

並列摘要

The main purpose of this study is to construct professional competency indicator of the Chinese cooking curriculum by Vocational High-School student of Food & Beverage management. The methodologies used in the study were literature review and Delphi technique. Sorting out the 47 question items to construct Chinese cooking ability index , and by analysis of variance of teachers and restaurants Chef difference between the two views , as a future revision of curricula and teaching standards of reference.

The results showed the highest degree of importance to " foster the spirit of devotion , " to develop good work habits of food hygiene , " followed by " to maintain good relations and colleagues , " once again "Learning to buy and save all kinds of ingredients ". By ANOVA, different types of Chinese cooking expert on the student view of professional competence on the most consistent in the importance. Only in the "Understanding the origin and development of Chinese cooking , " learn to cook all kinds of Principles , " learn to partition and use " , "Learning a simple dish decorated ", " learn to control the level of attainment "have significantly different views.

Goal of vocational education in schools is to train technical personnel, suggest that vocational courses should and should not be less theoretical and more practical to license-oriented, and to enhance students on Professional Ethics. Chinese food cooking courses to provide appropriate teaching methods to give students the concept of complete. Vocational teachers should increase the practical experience of the industry. Hope that through this study, can provide references, the latest industry information timely feedback to academics, scholars can develop the right combination of technology and talent.

並列關鍵字

Chinese cooking curriculum ； professional competency ； Delphi technique

參考文獻

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