數位教學對學生中餐烹飪課程學習成效之研究-以亞洲餐旅學校為例

The Influence of E-Teaching on Students’ Learning Effectiveness of the Chinese Culinary Course: A Case Study of Asia Senior Hospitality Vocational School

張簡明育(Ming-Yu, Chang Chien)

指導教授 ： 徐立偉

國立高雄餐旅大學/餐旅學院/餐旅教育研究所在職專班/碩士(2014年)

https://doi.org/10.6825/NKUHT.2014.00030

摘要

本研究旨在探討數位教學對學生中餐烹飪課程學習成效聚焦在研發中餐烹飪之數位化教材；探究數位教學法應用於中餐烹調課程之「學習成效」；及比較數位化教學法與傳統技能教學法應用於中餐烹飪課程「學 習成效」之差異。
本研究方法採用實驗研究法，以研究者本身任教學校-台南市亞洲餐旅學校之兩個班級(技一乙及管一乙)共100名學生為實驗對象，其中技一乙學生設為實驗組，而管一乙學生設為對照組，經過半學期約十週時間，對研發之中餐烹飪數位教材的課程實施後，比較兩組學生在學習成效上的差異情形。
本研究就實驗組及對照組進行課程教學後，將兩班學生之前測後側的成績，以實驗組之觀看次數做相關係數，並輔以訪談結果。
研究發現：1、中餐烹飪數位化課程適切可行。2、數位教學法應用中餐烹飪課程，其學習成效適切可行。3、數位教學法應用於中餐烹飪課程較傳統教學法為優。本研究最後針對研究結論提出具體建議，以提供學校、教師以及數位教材設計者做為參考。

關鍵字

數位教學 ； 中餐烹飪 ； 學習成效

並列摘要

Computer-based instruction not only serves as a great teaching aid for teachers, but also enhances students’ self-learning after school.
This case study of Asia Senior Hospitality Vocational School (ASVS) in Tainan City aimed to discover the influence of E-teaching on students’ learning effectiveness of the Chinese Culinary Course.The purposes of this study are: 1) to develop computer-based materials for Chinese culinary courses; 2) to investigate students’ “learning effectiveness” of the Chinese Culinary Course with the application of E-teaching; and 3) to compare the differences in “learning effectiveness” between E-teaching and traditional teaching applied in the Chinese Culinary Course.
The study adopted the experimental method, and a total of one hundred students from two classes (Class 1B of the Department of Restaurant Skill and Class 1B of the Department of Restaurant Management) at ASVS, which the researcher is currently on the faculty, were recruited as his research participants. The former class was set as the experimental group, while and latter one as the control group. After attending the course for half a semester which was about ten weeks, the two groups were compared to see whether there were significant differences in their learning effectiveness.
Scores of two classes’ pretests and posttests, assisted with the experimental group’s video viewing frequencies, were used to reflect their correlation coefficient. The results of the study indicated that firstly, significant differences were observed in the students’ learning effectiveness in the class aided with E-teaching; secondly, the class with higher E-teaching video viewing frequencies showed significant differences in learning effectiveness. Regarding the conclusion, the researcher raised specific suggestions to schools, teachers, and E-teaching material designers for further references.

並列關鍵字

E-teaching ； Chinese culinary ； learning effectiveness

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