糕餅業者與高職餐飲管理科教師 對糖果製作融入課程教學之研究

A Study of Integrating Candy-making into Course Curriculum by Bakery Operators and Teachers of Department of Food and Beverage in Vocational High Schools

林宥君(Lin Yuchun)

指導教授 ： 羅希哲博士

國立屏東科技大學/人文暨社會科學院/技職教育研究所/碩士(2014年)

https://doi.org/10.6346/NPUST.2014.00268

摘要

本研究旨在探討糕餅業者與高職餐飲管理科教師對糖果製作融入課程教學之研究，比較不同背景之「糕餅業者」及「高職餐飲管理科專業教師」對糖果製作融入課程教學之差異情形。本研究採普查方式進行，調查問卷共有兩份，高屏地區高職餐飲專業教師問卷共發出110份問卷，有效回收96份，有效回收率為 87.27％；高屏地區糕餅業者共發出100份問卷，有效回收80份，有效回收率為 80％。並以描述性統計、t檢定及單因子變異數分析、雪費事後檢定等統計方法分析，根據結果提出研究結論與建議。經實證分析後獲得以下結論：
一、高職餐飲科專業教師對糖果製作融入課程教學的內涵感到重要。對於「糖果知識」、「糖果技能」、「糖果態度」、「糖果課程之器具設備」、「糖果產品類別」及「糖果實習技能」等六個分層面，認為糖果融入課程是重要的。
二、不同背景的高職餐飲科專業教師對糖果製作融入課程教學的看法部分有差異。調查顯示，高職餐飲科專業教師對糖果教學融入課程，認為是必要的。
三、糕餅業者對糖果製作融入課程教學的內涵感到重要。對於「糖果知識」、「糖果技能」、「糖果態度」、「糖果課程之器具設備」、「糖果產品類別」等五個分層面，認為糖果融入課程是重要的。
四、不同背景的糕餅業者對糖果製作融入課程教學的看法部分有差異。其中「糖果專業相關知識」層面被認為最重要。
五、高職餐飲科專業教師與糕餅業者對糖果製作融入課程教學各構面看法有些微差異，但均感到重要。在糖果技能研習認為是必要的。

關鍵詞：糖果專業知識、糖果專業技能、糖果製作的態度、
糖果課程之器具設備、糖果產品類別、糖果實務技能研習

關鍵字

糖果專業知識 ； 糖果專業技能 ； 糖果製作的態度 ； 糖果課程之器具設備 ； 糖果產品類別 ； 糖果實務技能研習

並列摘要

This study aims to examine the integration of confectionary-making into the curriculum for bakery operators and teachers in department of food and beverage in vocational high schools by comparing how bakery operators and teachers as two distinctive groups perceive the integration of confectionary-making into the curriculum. This paper conducts a survey with two questionnaires targeted at bakery operators and teachers as two different groups. A total of 110 questionnaires were distributed to the teachers in the department of food and beverage in Kaohsiung and Pingtung areas, and 96 questionnaires were recovered, with a valid return rate of 87.27%. A total of 100 questionnaires were distributed to bakery operators in Kaohsiung and Pingtung areas, and 80 questionnaires were recovered, with a valid return rate of 80%. The data were analyzed with descriptive statistics, t tests, one-way ANOVA and Scheffe post hoc tests. Based on the results, the conclusions and suggestions were proposed. The findings are as follows:
1. The teachers in the department of food and beverage in vocational high schools felt that it is important to include certain elements of confectionary-making into the curriculum. They highlighted the importance of the six aspects, i.e. knowledge about confectionary, skills in confectionary-making, attitude toward confectionary, facilities/equipment required for confectionary curriculum, the types of confectionary and hands-on practice in relation to confectionary-making.
2. The teachers in thedepartment of food and beverage in vocational high schools had different perspectives regarding the integration of confectionary-making into the curriculum; they believed that it is necessary.
3. Bakery operators felt that it is important to include certain elements of confectionary-making into the curriculum. They highlighted the importance of the five aspects, i.e. knowledge about confectionary, skills in confectionary-making, attitude toward confectionary, facilities/equipment required for confectionary curriculum and the types of confectionary.
4. Bakery operators with different backgrounds expressed different opinions on the integration of confectionary-making into the curriculum. Knowledge about confectionary was considered the most important.
5. Despite the slight variances in their perspective on the integration of confectionary-making into curriculum, both bakery operators and the teachers in the department of food and beverage in vocational high schools believed it is important to develop competences associated with confectionary.

Keywords: knowledge about confectionary, skills in confectionary-making, attitude toward confectionary, facilities/equipment required for confectionary curriculum, the types of confectionary, hands-on practice in relation to confectionary-making

並列關鍵字

knowledge about confectionary ； skills in confectionary-making ； attitude toward confectionary, ； facilities/equipment required for confectionary curriculum ； the types of confectionary ； hands-on practice in relation to confectionary-making

參考文獻

黃馨玫、黃營芳、黃士滔（2013）。應用灰色理論預測臺灣糖果產業銷售量之研究。商業現代化學刊 7（ 2）, 243-258。

參考文獻

臺灣食品GMP發展協會（2011）。糖果工廠良好作業規範專則。2014年7月1日，取自http://www.gmp.org.tw/publish.asp。

吳明隆（2000），「SPSS統計應用實務」，臺北市：松崗。

吳松濂（2009）。廚師轉任餐飲教師應具備專業能力之研究（未出版的碩士論文）。高雄餐旅大學餐旅管理研究所在職專班，高雄市。