| Summary: | 碩士 === 中華大學 === 科技管理學系 === 105 === The purpose of this study was to explore both learning outcome and acceptance of blending learning within the role in baking practical courses. Based on the five lectured classes in Food Science dept. of CUST, the research was conducted in quantitative. Blending learning has been popular last two decades in Taiwan, however, most academic institutions have affirmative. Both induction of blending learning and applied information technology into the baking courses preparation were expected to construct the ideal educational mode. Also, it was expected that students would fully utilize blending learning mode in order to complete their baking practical courses. The modern blending learning platform could be consisted of such as internet, distant leaning, online videos, which increasing students’ learning efficiency within outstanding educational quality.
A convenient sampling survey approach was used for the study. One hundred and ninety-four out of two hundred and five samples successfully filled out the questionnaire (Cronbach α value = 0.933) which was consisted of four facets (internal) perception of usefulness, perceived ease of use, (external) using intention, learning effectiveness. SPSS 17 package was utilized for statistical data analysis. The research concluded that using intention had positive correlation to learning effectiveness, perception of usefulness, and perceived ease of use.
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