| Summary: | 碩士 === 輔仁大學 === 餐旅管理學系碩士班 === 99 === The purposes of this study were to analyze the relationship between culinary effective learning and learning performance among college students, and the mediator effective of culinary professional competence . The data were collected from the general colleges and universities students of third and senior grade. We developed the two scalings including “the scaling of culinary effective for college students” and “the scaling of culinary professional competence for college students”. Among the construct of culinary effective learning, students’ learning attitude was the highest rank. The second was culinary learning method and culinary self-evaluation. For the constructs of culinary professional competence, the first ranking was F&B attitude; F&B management, F&B basic skill, F&B basic knowledge and F&B innovation were followed. For the different personal backgrounds, we found the partial significant differences in culinary effective learning, culinary professional competence and culinary learning performance by t test, one way ANOVA and Scheffe’s post-hoc test. There were the positive correlated among culinary effective learning, culinary professional competence and culinary learning performance by Pearson’ product-moment correlation. From the multiple regression analysis, we realized that culinary professional competence had meditation effect between culinary effective learning and culinary learning performance. In our conclusion, we gave some suggestions for relevant institutions to refer to.
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