中餐丙級技術士技能檢定規範適切性之探討

技能檢定的目的主要是透過檢定制度與方法，對從業人員的專業技能做公認水準之評定。實施多年以來，業者、學者和受檢者都有不同的意見產生，本研究統整之相關問題，並訪問廚師代表及相關產學單位，擬出研究主軸，分別以「規範中之相關知識認同程度」、「學科試題所佔比重適切性」及術科「技術」與「衛生」評量標準較具爭議性及建議增加之事項等四部份，以持中餐丙級證照廚師和監評人員為研究對象，進行問卷調查與統計分析。在檢定規範之知識認同程度上，持證廚師和監評人員對「食物製備（food preparation）」、「營養常識（knowledge of nutrition）」和「器具設備之認識（knowledge of equipments）」等三項持有相同之看法，其它八項則持不同之意見。結果顯示相關知識認同程度為26％。在適切性上，以「職業道德（work ethic）」、「食物貯存（storage of food）」、「食物製備（food preparation）」、「營養常識（knowledge of nutrition）」、「安全措施（safety measures）」、「衛生知識（knowledge of sanitation）」達顯著水準（p ＜ .001），認為其比重仍維持不變至酌增階段，其它五項看法不一，各有不同期待。結果顯示讚成比重仍維持不變至酌增程度為54.54％。技術爭議性的部分，其中「成品菜餚令評審感覺食後口渴，表示加入太多合成調味料」、「成品菜餚令評審感覺食後口渴，表示未符合健康飲食烹調」、「檢定注意事項中，應增加如何保留營養價值流失之健康烹調法」及「菜餚製作欠佳，可以盤飾彌補缺失」等項目，監評人員與持證廚師之期待一致，皆達顯著性差異（ p ＜ .001），認同此評分標準。結果顯示技術爭議達成共識程度為66.66％。衛生爭議性的部分，其中「洗滌工作應於三十分鐘內完成」、「洗滌蔬菜時，製作涼菜類蔬菜，即應戴上手套清洗」與「保鮮膜可以在製作熱食菜餚時使用」等項目，監評人員與持證廚師各持不同之看法；其它項目則達顯著水準，表示大都認同這樣的評分標準。結果顯示衛生爭議達成共識程度為70％。整體言之，經由統計結果所歸納之各項疑義僅35.10％達成一致性。就調查結果顯示，持證廚師與監評人員對目前之中餐丙級規範內容大多呈不一致之看法；就此差異而言，尚不足以構成修訂之要件。兩者均達顯著性水準之部分，將可做為修訂檢定規範時之參考依據。本研究建議中餐丙級技術士技能檢定規範能依實際操作之需求做適度的修訂以相符合產官學之認知；並期能針對國人健康飲食之需求做調整，藉以提昇證照之品質與意涵。

關鍵字

技能檢定；檢定規範；適切性

並列摘要

The aim of the Skill Test is to provide the public standard to estimate the professional competence of the Food and Beverage Staff through the Skill Test system and method. Though having been implemented for years, the view of the Skill Test is not concurred by business enterprises, scholars and examinees. To study the issue, the research uses meaningful questions to visit representatives of cooks and related units of industries and schools, and the main shaft of the thesis falls into four categories, as the follows “The Agreement Levels to Knowledge Needed on Test Specification”, “ The Adequacy of the Distributions of Knowledge Test Items”, some arguments on criteria of evaluating “Cooking Skill” and “Knowledge of Sanitation” in practical test, and finally the suggestions about the application of this study. The study is carried out in questionnaire survey and statistical analyses. The samples of the questionnaires are Level-C Chinese-Food Cooks and Skill Test examiners. In terms of the agreement levels, the professional cooks and examiners all agree on “food preparation”, “knowledge of nutrition”, “knowledge of equipments” while not on the other eight items. The agreement levels to knowledge needed on test specification amount to 26％ in result. In adequacy terms, the following items, “work ethic”, “storage of food”, “food preparation”, “knowledge of nutrition”, “safety measures”, “knowledge of sanitation”, all reach to significant level (p ＜ .001）. All the professional cooks and examiners favor that the distributions of the six items mentioned above ought to remain constant or to be incremental, but have different view points on the other five items. The result shows that the numbers of pro are up to 54.54％ in agreeing that the distributions of knowledge test items ought to remain constant or to be incremental. Among six items in the controversy of cooking skill, four make significant differences (p < .001) and the common recognition for the controversy of cooking skill is 66.66％, which means most professional cooks recognize this part of the evaluation standard and only these four items are suggested to be modified. Among ten items in the controversy of sanitation knowledge, seven make significant differences (p < .001) and the common recognition for the controversy of cooking skill is 70％, which means most professional cooks recognize this part of the evaluation standard and only these seven items are suggested to be modified. Overall, only 35.10％ of arguable items of the questionnaire reach an agreement from the statistics results. In result of that, there are inconsistencies among the professional cooks and examiners on current certificate standard of Level-C Chinese-Food Skill Test. In this way, the certificate standard are inadequate to be revised, however, the items that reach to professional cooks and examiners’ agreements significantly can be the reference to the revision of certificate standard in future. The study suggests that the Specifications of Level-C Chinese-Food Skill Test can be modified, based on the need of practical operations, properly into the concept of Campus-Industry-Government, furthermore, to raise the quality and significance of the license meaning by adjusting the Skill Specifications to the demands of healthy food and beverage in Taiwan.