本文旨在建立廚師綠色職能之概念架構,包括構面、向度與指標,以為後續發展其課程與教學策略之具體參照。為達成研究目的,本研究採修正式德菲法,以綠色環保的策略為主軸,考慮廚師職務領域,從文獻探討與深度訪談,直接發展結構性問卷,供德菲法問卷調查之用。本研究首先於2008年11~12月間邀請六位廚藝教師及四位行政主廚進行深度訪談;復於2009年3~4月邀請18位專家參與德菲法調查。研究結果獲得廚師綠色職能的四個構面、六個向度及70項職能指標。四構面及所含指標數為資源節用(24項)、污染防治(24項)、生物模擬(10項)及綠色資本投資(12項);六向度及所含指標數為食材選用(15項)、烹調製備(15項)、器皿餐具(10項)、廚房設施(10項)、供應服務(10項),及綠色信念(10項)。
The aim of this paper is to identify a conceptual framework of chefs' green competencies with a construct of domains, aspects, and criteria in order to develop a series of curriculum and instruction for the following quasi-experimental study in Taiwan culinary arts education. To attain the aim mentioned above, a modified three round Delphi approach proposed by Murry and Hammons (1995) was used for data collection. Four executive chefs and six culinary educators were invited to contribute the basic green competencies required of a successful chef during November and December, 2008. A pilot questionnaire based on literature review and pilot round in-depth interviews was developed for the second round and third round of Delphi survey. Nine executive chefs and 9 culinary educators participated in the Delphi surveys during March and April, 2009. A total of 4 greening domains, 6 aspects of and 70 criteria of chef green competencies were identified. Four domains of chef green competencies are resource economy (24 criteria), pollution protection (24 criteria), biomimicry (10 criteria), and investment in green capitals (12 criteria). Six aspects of chef green competencies are food selection (15 criteria), food preparation (15 criteria), cooking utensils and tableware (10 criteria), kitchen facilities (10 criteria), food services (10 criteria), and green beliefs (10 criteria).
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