| Summary: | 碩士 === 康寧大學 === 休閒管理研究所 === 104 === This study focused on the impact of effective teaching of catering implementation course of, since college dining Vocational education mainly in the cultivation of food and beverage level management personnel, catering and technical and vocational education must comply with the development trend of demand for the industry, the successful culture of dining grassroots talent also need teachers with teaching.
The study found that when teaching students from implementation, the exclusion of taking fish filet and other related issues,
Over the years in the teaching process of discovery, homemade scissors off the abdominal acupuncture knife skills methods, and empirical study by the School of Oriental design two classes, to stimulate students' interest and willingness to learn through effective teaching, teacher development and implementation design Implementing Teaching to a semester unit of time, observations of classroom performance, through experience reports, interviews, document gathering, logging, teaching notes manner, in order to continue teaching methods and assays using paired samples t, found that students take fish knife skills does have significant progress. Its conclusions are as follows:
First, the report from the student experience, jobs, Course views, interviews and other content that two classes, two classes of controlled progress scenario.
Second, create a good learning environment, teacher seriously teaching students to learn, to achieve the effectiveness of teaching.
Third, teachers use catering implementation designed to provide more varied curriculum, increase interest in learning.
Fourth, through student assessments, teaching students feedback for future reference.
Fifth, learning outcomes for future reference line coursework curriculum arrangements, teaching materials and methods, student assessment and feedback Research.
Six students take filet use of the general law and scissors off the abdominal acupuncture does have significant differences.
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