Application of Green Education on Chinese Cooking－Cases Study of Food and Beverage Department of Vocational High Schools in Taoyuan Area.

• Main Authors: Hung-Yueh Wang, 王虹月
• Other Authors: Hwei-Shen Lin
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/53056240200188987698

碩士 === 中國文化大學 === 生活應用科學系 === 100 === Application of Green Education on Chinese Cooking －Cases Study of Food and Beverage Department of Vocational High Schools in Taoyuan Area. Due to human activities leading to severe climate changes, they potentially exacerbate the global warming phenomenon. Due to diet and lifestyle for example, the motivations for this study are (a) that consumers stay on the price comparison, ignoring the analysis of the contents of the product; (b) to enhance green food and beverage management education of students in-depth practical application level -- today's students have a basic understanding and an enhanced environmental literacy, but the actual execution of the application is limited; (c) to pioneer in domestic and foreign vocational schools combined with the green education and chinese cooking techniques research; (d) expecting through the process of education to deeply root in the hearts of the citizens of the future. In this study, the green food cooking teacher in-service training, through teaching practices to guide the students to face up to global warming brought about by the environment changes and the correct concept and attitude back to their families, contributes to build up the atmosphere of less carbon by national saving energy. This study is a questionnaire survey -- Through Taiwan Food and Beverage Management classes, the number density Taoyuan District for the study population, 400 effective questionnaires are collected. Statistical Methods SPSS 12.0 for statistical analysis of the Window, with α = .05 using descriptive statistics, factor analysis, t-test, ANOVA, Scheffe post hoc comparison method, the Pearson product moment correlation and multiple regression are used to further explore. In addition, on the part of the experiment, especially washing utensils and ingredients for Chinese cooking in internship, the water volume measured and the various stages of food waste discarded rate records are compared before and after. The following conclusions are obtained: Variable catering students of different background have a positive and constructive attitude for the concept of green food and beverage education awareness. The rate of global warming feelings cognitive answers for the green education students reaches the highest rate of 95% , in performance scores due to the impact of global warming for other schools is 76%. Second, the Taoyuan District catering students in Chinese food cooking technology attitude and behavior, student’s participation and school’s advocacy to implement green education in Chinese cooking courses, are better than other schools which are significantly different. Third, the Taoyuan District catering students in the application of green catering education in the Chinese food cooking techniques, and the results are significantly positive correlated. Through experimental observation, water measurement part in the implementation of green food and beverage education school, there is significantly reduced. Kitchen waste rate are also reduced from originally of 3,81 kg to 2.69kg. According to the above, the results of this study are available for reference in food and beverage teaching and future personnel training and planning in the subject of the food and beverage management.