烘焙美感能力與教育養成之初探

The Preliminary Study on Aesthetic Competencies of Baking in University Education and their Cultivation

魏嘉辰(Chia-Chen Wei)

指導教授 ： 蘇雅慧

國立高雄餐旅大學/餐旅學院/餐旅教育研究所/碩士(2012年)

https://doi.org/10.6825/NKUHT.2012.00011

摘要

本研究旨在透過烘焙業者與大學教師的觀點，針對烘焙美感能力與教育養成進行初探。本研究目的為（一）瞭解烘焙美感能力之內涵；（二）瞭解烘焙美感能力的學習歷程；（三）瞭解烘焙美感能力培育的問題與改進策略，以供教師及學校參考。根據研究目的，本研究採取質性研究方法，採取半結構式訪談對共計九位烘焙業者與大學教師進行資料蒐集，資料處理則以主題分析法為主，藉此瞭解烘焙美感教育之情形並提出建議，以使技專校院烘焙專業養成符合未來業界發展趨勢。本研究結果發現：
一、烘焙美感能力包含視覺、味覺與嗅覺感官美感能力，以及情感連結、美感判斷、想像創造的能力。
二、跨領域與多元經驗學習為獲致烘焙美感能力的歷程。
三、技術練習與美感呈現息息相關。
四、學校美感課程需要順序性學習，並對於烘焙產業有連結性。
五、教師兼具知識傳授者與引導者。
六、學生要有學習美感的態度。
根據上述研究結果，研究者提出以下建議：
一、對學校機構的建議：
(一)安排美感課程的順序性學習。
(二)美感課程融入烘焙實作課程。
(三)建立培養學生視覺、味覺與嗅覺感官美感的課程。
二、對老師的建議：
(一)養成學生正確的學習態度。
(二)在課堂中培養學生的美感判斷力、想像創造力。
(三)產學連結，協同教學。
(四)增加學生事物接觸的美好體驗。

關鍵字

烘焙美感能力 ； 烘焙教育養成 ； 美感教育 ； 烘焙業

並列摘要

The preliminary study on aesthetic competencies of baking in university education and their cultivation aimed to get the viewpoints from the baking operators and university teachers. The purposes are (1) to understand the meaning of baking aesthetic competencies, (2) to understand the learning process of baking aesthetic competencies, (3) to understand the problem and improvement strategy of baking aesthetic competencies establishment. According to the purposes, this qualitative study used the semi-structured interviews with nine operators or university teachers who major in baking and get the success in baking area. The study was based on the thematic analysis to understand the aesthetic education of baking and provided some suggestions. The results are as follows:
1. Baking aesthetic competencies include the sense of vision, taste and smell, emotional bonding, aesthetic judgment, aesthetic imagination, and creativity.
2. Interdisciplinary and multi-experience learning is the learning process of baking aesthetic competencies.
3. There is a closed relationship between aesthetic feeling and technique practicing.
4. The aesthetic curriculum needs hierarchical learning as well as bonding in baking industry.
5. Teacher not only impart knowledge, but also guide students for learning.
6. Students need the correct learning attitude in aesthetic learning.
According to the results mentioned above, the suggestions for the educational institutions and teachers are as follows:
1. The suggestions for the educational institutions:
(1) To provide sequential learning of aesthetic curricula.
(2) To develop aesthetic curricula integrate into baking practice curricula.
(3) To develop the curricula that focus on the sense of vision, taste and smell for students.
2. The suggestions for university teachers:
(1) To develop students to have the correct learning attitude.
(2) To develop students to have aesthetic judgment, aesthetic imagination, and creativity.
(3) To develop the curricula that need connections with baking industry.
(4) To provide opportunities to have aesthetic experiences for students.

並列關鍵字

baking aesthetic competencies ； university education of baking ； aesthetic education ； baking industry

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