The Relationship between Learning Adjustment and Career Planning of Cooperative Education Students in the Food and Beverage Department of Vocational High Schools - An Example of Kai Ming Vocational School in New Taipei City

• Main Authors: Ya-chi Wu, 吳雅琪
• Other Authors: Ming-Che Chou
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/57893404287871023262

碩士 === 世新大學 === 觀光學研究所(含碩專班) === 101 === This study discusses the related research in the aspect of being at school, learning to adapt in factories, and seeking future careers of vocational senior high school students enrolling in the food and beverage management classes of sandwich course school-to-work program in the school and industry cooperative education so as to understand whether the different personal background variables of students towards their curricula at school and situation in learning to adapt when practicing in factories will affect their future career development. This research mainly applied the method of questionnaire survey to the test objects, the students enrolling in the food and beverage management classes in the school and industry cooperative education in 2012 academic year at Kai-Ming Vocational School; a total of 330 questionnaires were distributed, 300 were effective among them, and the effective rate of return was 98%. The research tool was “The questionnaire for the survey of learning to adapt and planning future career of vocational senior high school students enrolling in the food and beverage classes in the school and industry cooperative education. The statistical methods applied were descriptive statistics, frequency distribution, and Pearson’s Correlation analysis. With the research analytical outcomes, the following findings are obtained: A. The correlation between students’ adapting in curricula learning and adapting in factories; among them, “to fulfill the duties of students in the school and industry cooperative education” in adapting in curricula learning and “Practice makes perfect.” in workplace both show the highest degree of correlation. B. The correlation between students’ adapting in curricula learning and career planning: a. Positive correlation exists between “adapting in learning in curricula” and “joining food and beverage industry”, “build a business”, “promotion” and “entering the next level education in food and beverage”; among them, “joining food and beverage industry” shows the highest tendency in particular. b. Negative correlation exists between “adapting in learning in curricula” and “to change profession” and “to transfer to another department of study.” C. The correlation between students’ adapting in learning in factories and career planning: a. Positive correlation exists between “adapting in learning in factories” and “joining food and beverage industry”, “starting an enterprise”, “promotion” and “entering the next level education in food and beverage”; among them, “joining food and beverage industry” shows the highest tendency in particular. b. Negative correlation exists between “adapting in learning in factories” and “to change profession” and “to transfer to another department of study field.” Based on the above findings, we can confirm that adapting in learning both at school and in factories and future career planning have positive effects on students; when students identify themselves with food and beverage curricula and adapt themselves well in factories, they will proceed to the next level education in food and beverage related fields, or join that market; learning in curricula, adapting in factories and planning future career all have effects of positive correlation on students.