透過您的圖書館登入
IP:3.235.243.45
  • 學位論文

高職餐飲科學生烘焙專業能力學習滿意度之研究 -以輪調式建教合作班為例

A Study on the Baking Professional Competence Learning Satisfaction of Vocational Senior High School Food & Beverage Department Students

指導教授 : 陳淑娟
若您是本文的作者,可授權文章由華藝線上圖書館中協助推廣。

摘要


烘焙技職教育,其主要教學目標在於培養烘焙業界所需之人力,惟現今高職烘焙教育課程大都仍採取以證照取向為主的教學方式,而相對較缺乏職場專業工作能力的養成。本研究主要研究目的係以高職輪調式建教班餐飲科學生進行研究,藉以瞭解學生在烘焙專業能力和學習滿意度之現況及相關情形,並且分析學生不同人口背景對於烘焙專業能力和學習滿意度之差異,以便依據研究結果,對學校及業界研提相關改善建議。 本研究以量化研究為主,質化研究為輔進行調查研究:在量化研究方面,以位於南部地區輪調式建教班烘焙組一、二、三年級384位學生為研究對象,施以問卷調查;質性研究方面,則以立意抽樣高職學校烘焙授課教師與餐飲科建教合作班學生進行深度訪談。 根據研究結果分析與討論,本研究獲得以下主要結論: 一、在「烘焙專業能力」上,學生認為學校烘焙教育無法有效與業界之期望相符;認為實習制度仍有改善空間;而最認同的烘焙課程,則是在「技能檢定」上。 二、在「學習滿意度」上,學生認為實習單位之地點、工作內容、福利制度仍有改進之空間。 三、差異性分析方面:(一)高年級學生在烘焙專業能力與學習滿意度低於低年級學生;(二)規劃未來繼續升學的學生,對於烘焙專業能力相關課程內容的滿意度較高於不繼續升學之學生;(三)有丙級證照的學生在「課程教材」、「教師教學」、「學習環境設備」、「學習廠家」、「學習成果」、「實習部門」的滿意度高於未持有的學生。 四、相關性分析方面:「烘焙專業能力」對學習滿意度子構面「課程教材」、「教師教學」、「學習環境設備」、「學習廠家」、「學習成果」、「實習部門」及「未來規劃」均呈正向顯著影響。 最後,本研究對學校及業界分別提出以下建議,期能提升高職餐飲科輪 調式建教生對烘焙專業能力學習滿意度: 一、 對學校之建議 (一)宜增加業界教師實務授課及提高實習佔學業表現的比例,並具 體化實務教學內容 (二)宜強化建教生職場倫理與工作態度的訓練 (三)宜加強對實習制度的管理,以提升學生學習滿意度 二、對業界之建議 (一)宜公開透明實習制度,以避免學生產生不良印象 (二)宜加強與學校協調溝通,並提供完整實習討論機制

並列摘要


The vocational senior high school education on baking profession aims to cultivate the baking talented persons. However, most of the schools only focus on how to teach students to get the baking certificate which results in the short of professional competence. This research study tried to find out the relationship between the baking professional competence and learning satisfaction from the rotary cooperative class students. This study considered demographic variables of the students and analyzed their influence on the baking professional competence and learning satisfaction and tried to recommend solutions for schools and backing industry. In this study, quantitative research-based and supplemented by qualitative research to investigate and study. It targets 384 vocational senior high school food and beverage department students which includes the first, second and third grades of rotary cooperative class students in south Taiwan by using quantitative research. The study also applied in-depth interview with baking teachers and students who have been chosen by purposive sampling in the vocational senior high school. Based on the results analysis and discussion, the main conclusions of this study are the following: 1. Regarding the professional baking competence, the students think that the baking curriculum cannot meet industry’s demand; the internship system still need to be improved; for students the baking certificate course is more useful; 2. Regarding the learning satisfaction of the students, the internship location, working content, welfare and the system are need to be improved; 3. The differences in analysis: (1) the baking skill and learning satisfaction of senior students are lower than the junior students; (2)students who plan to continue their studies are more satisfied with the professional baking curriculum; (3)The students who have baking certification also have higher learning satisfaction on teaching material, teaching from teachers, learning environment and facilities, practice location, learning results and practice. 4. The correlation analysis: the professional baking competence has showed a significant positive impact on learning satisfaction sub-dimension "course materials", "teaching", "learning environment equipment", "learning factory", "learning outcomes", "training department" and "future plan". Finally, there are some following suggestions to the school and the baking industry from this study for enhancing professional competence to teach the rotary cooperative class students of the vocational senior high school food and beverage department on baking learning satisfaction. For the school: 1. Providing more practice sessions and increase the percentage of the internship. 2. Giving students correct work ethics and positive attitude toward working. 3. Improving the internship system. For the industry: 1. Providing student a clear and transparent internship system. 2. Making good coordination and communication with schools and providing good internship system for students.

參考文獻


劉修祥和陳麗文(2000)。高雄市高職餐飲管理科應屆畢業生就業意向之探討。技術及職業教育雙月刊,31-37。
魏嘉辰(2011)。烘焙美感能力與教育養成之初探(未出版碩士論文)。出版碩士論文,餐旅大學,高雄。
孟繼洛(2003)。產學合作教育的新思維。技術及職業教育雙月刊,76,17-20。
教育部(1994)。高職課程綱要修訂作業流程。臺北:教育部技術及職業教育司。
郭德賓(2004)。技職教育實務課程學生滿意度之研究:以國立高雄餐旅學院餐飲實務課程為例。餐旅暨家政學刊,1(1),87-104。

延伸閱讀