| Summary: | 碩士 === 國立彰化師範大學 === 工業教育與技術學系 === 100 === Teppanyaki chef used to cook food in front of guests at restaurants, they also to communicate with the guests, both the dual role of the chef and waiter. The aim of this study was discussed the adequacy of the examination regulations for the C class certified technician in terms of teppanyaki culinary. Based on fields of experiences chef of teppanyaki, operators of teppanyaki and professor of technology university were invited to interview and conducted Delphi surveys.
By the results of this study, the teppanyaki cooking and Chinese cooking, Western cooking in different ways. Teppanyaki chef need to meet with cognition, skill, affective attitude of the 4 dimensions, and conform 75 tasks.
Finally, in conclusions, this study provides implications and references for the future revision of examination specifications and technology university department of hospitality management development of teppanyaki curriculum and intruction.
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