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  • 學位論文

餐飲科系學生的人格特質與西餐廚藝專業能力 之相關研究

The Research of Relation between Student of Department of Food and Beverage Personality and Western Culinary Professional ability

指導教授 : 鄭駿豪
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摘要


本研究旨為探討餐飲科系學生對於人格特質及廚藝能力之差異性,依其人格特質教導廚藝能力投入的訓練,增進自我技能,藉由廚藝餐飲實務、宴會實務操作課程的展現方式,在過程中克服臨場表現壓力,發揮其廚藝學習成果。本研究針對南台灣地區為範圍做問卷調查,包括台南、高雄及屏東地區大專院校的餐旅技職教育,餐旅類群相關科系學生進行問卷調查,探討「餐飲科系學生的人格特質及其西餐廚藝專業能力表現」,共計發放490份,扣除不當填答,實際有效回收問卷440份,實際有效回收率為89.8%。利用描述性統計、T檢定、ANOVA、因素分析、迴歸分析等進行統計分析。 研究結果發現:一、學生的人格特質可分為:開放性、神經性、親和性、嚴謹性。二、西餐廚藝專業能力可分為態度、烹飪知識、烘焙技能、西餐技能。三、不同的學生在人格特質方面,在性別、入學來源、科系方面有差異性存在。四、人格特質在「開放性」、「嚴謹性」、「親和性」與「西餐廚藝專業能力」呈現正相關,而「神經質」與「西餐廚藝專業能力」則呈現負相關。五、學生人格特質對「西餐廚藝專業能力」具有預測力存在。建議可依據學生人格特質分別加強基礎廚藝課程訓練、鼓勵學生參與競賽及業界實習,以加強學生實務廚藝能力。

關鍵字

人格特質 廚藝 專業能力

並列摘要


The department aims to explore the dining and cooking personality traits of students ability to show, through the department of food and culinary students of personality differences in ability, according to their personality, ability to teach how to put culinary training, enhance self skills, practical hands-on courses by cooking food, banquet practical operation show the way to the course, students can play in the process of learning outcomes in schools, the pressure to overcome the spot performance, cooking learning outcomes. In this study, the scope in southern Taiwan for the questionnaire survey, including Tainan, Kaohsiung and Pingtung, the hospitality college vocational education related departments in the hospitality group of students conduct a survey of "catering department and the personality traits of students the performance of their cooking ability ", a total of 490, 460 were recovered, after deducting improper respondents, 440 questionnaires were real, the real effective rate was 89.8%. Various statistical methods are conducted, including descriptive analysis, T-test, One-way ANOVA, Factor and Regression Analysis. Findings: (1)students can be divided into personality factor model: neuroticisms, openness, agreeableness, conscientiousness; (2)Western culinary expertise can be divided into knowledge, abilities, attitude; (3)students of different personality traits, gender, admission source, departments have differences exist; (4) personality factor model in the "openness", "conscientiousness", "agreeableness" and "Western culinary expertise" positive correlation, and "neuroticism" and "Western culinary expertise" is negative; (5) personality traits of students, "Western culinary expertise," predict the present. The suggestion is according to students’ personality to improve the training of basic culinary courses, and to encourage students to participate in competitions and industry practices. Consequently, it can enhance the ability of students to practice cooking.

參考文獻


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