A Research of Food & Beverage Department’s College Students Attending International Cooking Competition’s Skill Learning－A Case Study of THTC

• Main Authors: kuo mu yen, 郭木炎
• Other Authors: 黃世明
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/96698177222292560224

碩士 === 大葉大學 === 休閒事業管理學系碩士在職專班 === 94 === This project is to research the learning process of Food & Beverage Department’s college students attending international cooking competition’s skill learning, and to analyze the model of knowledge conversion. The result can be of help. This project adapts the model of literature analysis, students interview and knowledge conversion. Students can experience the process of skill learning by means of international cooking competitions. It can help to understand students’ learning attitude, learning objects and the learning efficiency. The objects are students from the Department of Food & Beverage, Taiwan Hospitality and Tourism College; the number of objects is eight; the duration of training lasted eight weeks, from March to May 2005; the training took place both in Chinese Culinary Lab and Western Culinary Lab. Below is the data. A. Knowledge conversion of students attending competitions (A) The process of knowledge conversion prior to the competitions: Tacit Tacit (Socialization), TacitExplicit (Externalization). Students share the information through the process of socialization, and search for the relevant recipe on their own; therefore they have better understanding about the ingredients. Students learn the professional skills from skill learning and hence fore possess self-confidence on themselves. (B) The process of knowledge conversion after wards: ExplicitExplicit(Combination),ExplicitTacit(Internalization) Students can observation others’ work by means of attending competitions. They know how to operate and they can also exchange opinions. Through organization, brainstorming to creating menu, they Would be more confident to face the next competition. B. The factors of students’ knowledge conversion prior to / during the Competitions. (A) The factors of knowledge conversion prior to the competitions are as follows: experience, pressure from their study, personal learning attitudes and sleep. The characteristic is TacitExplicit (Externalization) (B) The factors of knowledge conversion during the competitions are unfamiliar environment, strong competitors, poor equipment control and changing the operate process. The characteristic is ExplicitExplicit (Combination). C. The observation of students’ learning: The following is the analysis of the eight-week observation. (A) On the average of students’ knowledge conversion, the most easiest and the most suitable item is sauce; otherwise, it is garnish. (B) Bellow is the most and the least difficult knowledge conversion. The most difficult is Tacit  Explicit (Externalization). The least difficult is Tacit  Tacit (Socialization). At last, this project ends in the discussion of the result and the proposal of improvement and the relevant suggestion.