The Learning Attitudes and Motives of Students Towards Culinary Carving Classes - A Case Study of High School Students Majoring in Food and Beverage Management at Tainan Area

• Main Authors: Cheng-Hsing Tsai, 蔡承興
• Other Authors: Shinn-Nen Jenq
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/13872196040160746888

碩士 === 康寧大學 === 餐飲管理研究所 === 101 === Culinary carving class has become classes taught in Department of Food and Beverage at vocational high schools in these years. The learning attitudes and motives of students to this new skill have not yet been investigated, thus questionnaires about learning attitudes and motives about this class were applied to students that had learned after Culinary carving class. Three vocational high schools within Tainan area were chosen and 600 questionnaires were given to students who had primary or advanced culinary carving classes, 522 valid samples returned. Statistics methods like description statistics, t-test, ANOVA, and correlation were used for data analysis. Results showed that various demographic data related to gender, grade or year in school, family size, final grades, and failed courses had significant influences (p<0.05) on the learning attitude and motives of students investigated. Motivation in getting higher education, family involved in food related business, and the education level of parents showed significant differences (p<0.05) in learning attitude. Learning attitudes were positively correlated to learning motives for students who had been taught in culinary carving classes.