| Summary: | 碩士 === 國立臺灣師範大學 === 工業教育學系在職進修碩士班 === 94 === Abstract
Professional socialization refers to the process of transformation from a non-professional into a professional. Off-campus internship is a very important stage in the process of professional socialization for the students of food science industries. Research methods of qualities are used in the research processes with the application of in-depth interviews and data collections in order to understand the problems and thoughts encountered by the intern students during the period of internship.
This study found that the process of professional socialization during the internship can be divided into the stage of expectations, the stage of shock, and the stage of adaptation and growth; whereas the gains from the internship are learning of the techniques, building interpersonal relationships, learning how to handle customer complaints, and how to adjust personal emotions especially when facing hardship imposed by colleagues, being belittled, given with miscellaneous jobs, being emotionally as well as physically tortured, or experiencing setbacks such as exploitation and occupational hazards. Personal factors and environmental factors are the two types of factors that influence professional socialization. Personal factors include cognition for the role; emotional preparation; and past experiences, and the environmental factors include the location of the internship; important other parties; and the support systems. The comments and suggestions from the intern students are directed at the fellow students, such as to avoid stereotyped thoughts before beginning the internship; to hold on to the correct work attitudes; and to choose the appropriate organizations for oneself for the internship. Comments and suggestions are also directed at the school, hoping that the school could improve the functions of the guidance teachers for internship and provide the students with related assistances at appropriate times so that the students could choose in advance the organization for the internship. Furthermore, comments and suggestions are directed at the organizations for the internship hoping that the attitudes of the managers could be improved; to decrease the overloaded work load; to implement a humane management system; to provide job training; to improve the welfare for the intern students; and to prevent occupational hazards. Finally, self thoughts from the intern students include recognition and acknowledgement to professionalism and self understanding and perception.
In the end, 7 items of suggestions for the improvement of off
-campus internship systems are proposed and they included the planning to increase physical experiences within the food industries with lesson practices and rehearsal opportunities before entering into the job field; the improvements of training on psychological adjustments before the internship; the establishment of off-campus intern students support systems; to decrease the differences on the expectations for the roles; to change the myths between the organization management and the colleagues; to make good use of the functions of the off-campus internship diaries or blogs; and to strengthen the foreign language abilities of the food science intern students. Lastly, 2 items of suggestions are proposed for future researches: that the criteria for research subjects should be expanded to other schools or other academic systems and faculties in order to draw up comparisons, and that systematic longitudinal researches should be carried out on these subjects.
Key words: off-campus internship, socialization, professional socialization
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