A Study between Baking Skill Certification and Baking Learning Behaviors of Students in Food and Beverage Management Department of Vocational High School

• Main Authors: Hsieh,Ya-Hsueh, 謝雅雪
• Other Authors: 楊百世
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/10952075320349113827

碩士 === 國立高雄餐旅大學 === 餐旅教育研究所 === 101 === The vocational high school education aims to cultivate students’ basic and professional knowledge and skills, work ethics and responsible attitude. The schools need to think how to combine the theory and practice in the curriculum and provide students a balance program with professional training and skill certification which can improve their learning comprehensively. This study tries to discuss the learning behavior of high schools students with different backgrounds toward baking practice curriculum and skill certification. This research targets the first, second and third grades students of hospitality and tourism high schools who attended the baking practice curriculum and skill certification in Chiayi City. It surveyed 790 students with questionnaire and collected 700 valid samples back. t-test, One-way ANOVA, and Pearson product-moment correlation coefficient were applied to analyze the data. According to the results, gender, grade, career planning, parent’s education and their expectation and interaction between students and teachers, all these factors will influence students’ learning behavior of “baking skill certification” and “baking practice curriculum. Both “baking skill certification” and “baking practice curriculum” have positive effect on learning behavior. The study suggests that the schools should increase the correlation between the baking skill certification and practice courses and provide a clear planning for students. For teachers, more interaction with students will help to observe their baking skill demands in different grades.