實務體驗教學法與簡報教學法影響學習成效之研究－以飲料課程為例

Effects on Learning between Teaching of Practical Experience and Presentation Teaching Methods-Using a Course on Beverage Mixing as an Example

簡秋蘭(Chiou-Lan Chien) ； 張瀝分(Lih-Fen Chang)

《臺南科大學報（人文管理）》 30期 (2011/10) Pp. 125-139

https://doi.org/10.6970/JTUTHSM.201110.0125

摘要

本研究旨在探討不同的教學法應用在飲料調製知識和技術學習之成效，以A科技大學生活科學系學生為研究對象，採用準實驗研究設計法，進行實務體驗教學法與簡報教學法兩組學生的教學活動，並將學生的飲料調製知識和技術技能的前、後測驗所得的學習成效進行差異性檢定，研究發現，不同的教學法對於學生的飲料專業知識與技能之學業成就和學習滿意度都呈現顯著的差異，以此驗證了實施實務體驗教學法的確是會顯著地增加學生的飲料專業知能，然而，接受簡報教學法之學生對於整體的學習滿意度評價卻較高。因此，本研究結果可提供飲料調製相關領域教師教學內容和教學方法之調整參考，並期使學生能應用所學所知的專業知能來因應餐飲市場飲料業之挑戰。

關鍵字

實務體驗教學 ； 簡報教學 ； 學習成效 ； 學業成就 ； 學習滿意度

並列摘要

The study looks into the teaching effects of different teaching methods, which are applied to the learning of knowledge and skills of beverage-mixing. The subjects are from Department of Living Science of A University of Technology. By using quasi-experimental research method, students are divided into two groups-one group taught by method of practical experience and the other taught by method of presentation. Their learning effects are compared by testing their knowledge and skills of beverage-mixing before and after the course. It is found that different teaching methods lead to significant differences in terms of professional knowledge, technique, and learning satisfaction. The study shows that the teaching method of practical experience has enhanced learning effects remarkably. However, the students who received presentation teaching method claimed higher overall evaluation and learning satisfaction. The study provides a reference to adjusting the content of teaching methods in the field of beverage, so that students may apply their professional learning to meet the challenge of the beverage industry in the competitive market.

並列關鍵字

practical experience teaching ； presentation teaching ； learning effectiveness ； academic achievement ； learning satisfaction