我國技專校院實施三明治教學之探討

The Teaching of Sandwich Course in Technical and Vocational Schools

陳淑玲(Shu-Ling Heng) ； 洪錦怡(Ching-Yi Hung) ； 鄭靖國(Ching-Kuo Cheng)

《中華技術學院學報》 34期 (2006/06) Pp. 267-277

https://doi.org/10.7095/JCIT.200606.0267

摘要

國內早期技職教育之目標乃為培育企業中級人才，教育的重點在於教授各類技職知識及其應用為主，唯近年來餐飲服務業成長迅速，且隨著國人消費及意識型態的轉變，傳統餐飲教育已無法迎合業界需求。技職體系流通人才的培育，須與產業合作才能達到成效，並落實理論與實務之互動關係（何志峰，1999）。因此，開始有了產學合作觀念，藉此建立雙贏關係，一方面由業界提供學生實習場所，一方面使之接受教育培訓，彌補學校實務教學不足之缺憾；另一方面校方也配合企業，修改課程，使技職教育中的實務實習課程由過去的校內課堂實習，轉變為校外業界現場的實習。三明治教學為理論與實務相輔相成的學習方式，要推動良好的三明治教學，必需要配合時空限制及主客觀環境的影響，不斷尋求成功的因素，時時做調整以因應社會需求，而技專校院也應不斷的反覆檢討，才能將學生、學校、企業界三者彼此緊密，使之獲得最大效益。

關鍵字

三明治教學 ； 教學成效

並列摘要

The goal of early technical and vocational education is to cultivate intermediate talent in industries, so the focus of education lies in teaching various technical and vocational knowledge and application. Along with change of consumer's ideology, traditional food and beverage education doesn't meet needs of industries. Cultivation of talent of distribution industries can be achieved by combining university-industry cooperation in order to fulfill interaction between theory and practice(Ho,1999). Hence, university-industry cooperation creates win-win situation by providing students with practicum place and training to decrease deficiency of practice in schools. On the other hand, schools modify courses to transform practicum in classrooms into practicum in industries. In other words, teaching of sandwich course connects theory and practice. To meet social needs, technical and vocational schools should search for successful actors and modify themselves on the basis of the limit of space and time as well as influence of environment. In this way, students, schools and industries can benefit greatly from cooperation.

並列關鍵字

sandwich education system ； learning achievement