A study of the Relationships among Culinary Professional Competence, Culinary Efficiency Learning and Study Performance in Vocational High School Students

• Main Authors: Yu-chen Teng, 鄧玉真
• Other Authors: Dr. Wen-Hwa Ko
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/87702071330695176135

碩士 === 輔仁大學 === 餐旅管理學系碩士班 === 98 === The purpose of this research was to study the culinary professional competence, culinary efficiency learning and study performance relationship of the Chih-Kwang Senior Vocational Business & Technology High School of 3rd year F & B department students. Of the total 323 questionnaires which were correlated 310 were valid, a recovery rate of 95%. The study found that culinary professional competences may be divided into five constructs including culinary attitude, culinary knowledge, culinary cooking ability, culinary variety and culinary management capacity. And the culinary efficiency learning was divided into for five constructs: learning attitude, learning methods, learning self- review, study habits and resources application. In culinary professional competence, culinary attitude was the most important construct, followed by culinary variety, culinary cooking ability, culinary knowledge and culinary management. In the efficiency level of learning, learning method received the most attention, followed by learning attitude, resources application, learning self- review and study habit. The background items of “to be a chef when graduated” showed significant differences in culinary professional competence and efficiency learning. By using Pearson’s analysis, we found a significant correlation among variables in culinary professional competence and efficiency learning. There was a positive correlation between the licenses and the score of Chinese cooking classes; however, there was no correlation between both academic performance and the score of drinking class with culinary professional competence and efficiency learning. Furthermore, the culinary professional competence and efficiency learning showed significant predictive power to study performance by use of multiple regressions. We proposed and advanced a suggestion that could be adopted as a reference for the F & B curriculum contents and teaching methods in vocational high schools.