| Summary: | 碩士 === 台南女子技術學院 === 生活應用科學研究所 === 94 === The aim of the Skill Test is to provide the public standard to estimate the professional competence of the Food and Beverage Staff through the Skill Test system and method. Though having been implemented for years, the view of the Skill Test is not concurred by business enterprises, scholars and examinees. To study the issue, the research uses meaningful questions to visit representatives of cooks and related units of industries and schools, and the main shaft of the thesis falls into four categories, as the follows “The Agreement Levels to Knowledge Needed on Test Specification”, “ The Adequacy of the Distributions of Knowledge Test Items”, some arguments on criteria of evaluating “Cooking Skill” and “Knowledge of Sanitation” in practical test, and finally the suggestions about the application of this study. The study is carried out in questionnaire survey and statistical analyses. The samples of the questionnaires are Level-C Chinese-Food Cooks and Skill Test examiners.
In terms of the agreement levels, the professional cooks and examiners all agree on “food preparation”, “knowledge of nutrition”, “knowledge of equipments” while not on the other eight items. The agreement levels to knowledge needed on test specification amount to 26％ in result.
In adequacy terms, the following items, “work ethic”, “storage of food”, “food preparation”, “knowledge of nutrition”, “safety measures”, “knowledge of sanitation”, all reach to significant level (p ＜ .001）. All the professional cooks and examiners favor that the distributions of the six items mentioned above ought to remain constant or to be incremental, but have different view points on the other five items. The result shows that the numbers of pro are up to 54.54％ in agreeing that the distributions of knowledge test items ought to remain constant or to be incremental.
Among six items in the controversy of cooking skill, four make significant differences (p < .001) and the common recognition for the controversy of cooking skill is 66.66％, which means most professional cooks recognize this part of the evaluation standard and only these four items are suggested to be modified.
Among ten items in the controversy of sanitation knowledge, seven make significant differences (p < .001) and the common recognition for the controversy of cooking skill is 70％, which means most professional cooks recognize this part of the evaluation standard and only these seven items are suggested to be modified.
Overall, only 35.10％ of arguable items of the questionnaire reach an agreement from the statistics results. In result of that, there are inconsistencies among the professional cooks and examiners on current certificate standard of Level-C Chinese-Food Skill Test. In this way, the certificate standard are inadequate to be revised, however, the items that reach to professional cooks and examiners’ agreements significantly can be the reference to the revision of certificate standard in future. The study suggests that the Specifications of Level-C Chinese-Food Skill Test can be modified, based on the need of practical operations, properly into the concept of Campus-Industry-Government, furthermore, to raise the quality and significance of the license meaning by adjusting the Skill Specifications to the demands of healthy food and beverage in Taiwan.
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