The Curriculum Development of Food and Beverage Preparation Area in Higher Vocational Education.

• Main Author: 陳靜怡
• Other Authors: Shau-Yen Huang
• Format: Others
• Language: zh-TW
• Published: 2003
• Online Access: http://ndltd.ncl.edu.tw/handle/60828883098921235161

碩士 === 輔仁大學 === 生活應用科學系碩士班 === 91 === This study is aimed at the curriculum department of food and beverage preparation area in higher vocational education. It should be made base on the result of this study, providing a higher vocational education with food and beverage department, vocational training organization, and the hospitality industry in planning and designing a professional program. This research adapts the methods of document analysis, interview and questionnaire to design the curriculum of food and beverage preparation area in higher vocational education. The actual questionnaires are returned is 54 copies but with only 50 effective screening. Information collected is distributed in number plus percentage, mean, and standard deviation, with the result as follows： 1)The purpose of department of food and beverage in higher vocational education： i.The program is designed to prepare students for management positions in hospitality program and to train them in essential skills for success in the business world. ii.Provide students with capacity for personnel skills, international perspective, and the ability to cope with changing business. iii.Prepare students with the capability for career pass. 2)All the essential courses in the department of food and beverage area include core professional courses and professional courses, with 10 courses about culinary and 11 courses about management. In the part of electives course, there are 35 courses about culinary, include cooking skills, cookies production, baking, and the concept of food preparation and there are 14 courses about management, include two categories with management and law of food and sanitation. 3)The description of core profession course ： i.The purpose of “Chinese culinary and practices” is to be familiar with cooking and cultivate the innovation of new recipes. The outline include 6 items. ii.The purpose of “western culinary and practices” is to be familiar with cooking skills, know the western eating culture, and planning the catering. The outline include 7 items. iii.The purpose of “food preparation theory and practice” is to be familiar with the properties and its application. The outline include 7 items. iv.The purpose of “foodservices security and sanitation management” is to enforce the sanitary principles, managing the people, facility, and environment used to the principles of security and sanitation. The outline include 7 items. v.The purpose of “foodservices management” is to develop students understanding of the concept and the operation of the foodservices organization, and the demand of foodservices market. The outline include 9 items. vi.The purpose of “human resource management” is to understand the planning and the application of human resource. The outline include 12 items. vii.The purpose of “procurement management for food services” is to know the identities and related merchandise used in the foodservices industry, and be familiar with the technology in the purchasing component of the foodservices industry. The outline include 10 items. viii. The purpose of “menu planning and management” is to know the methods of menu planning and prepare students with the innovation of design menu and the ability of cost control. The outline include 7 items. Key words：food and beverage preparation, curriculum, higher vocational education