The Effect of Applying with Multimedia Courseware on Baking Instrution of Product Class for Senior Vocational High School Students

• Main Authors: Pao-Yun Chen, 陳寶雲
• Other Authors: Dr. Kuei-Chih Chuang
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/34773543347826945309

碩士 === 國立雲林科技大學 === 技術及職業教育研究所碩士班 === 102 === The thesis of this study was to explore the differences between " digital materials " and " traditional materials" in the baking class for vocational high school students in the field of academic achievement, performance assessment. Based on the Quasi Experiment Research Method, this study includes eighty-two students in two classes of the first grade in a vocational high school in Yunlin as the sample. forty-one students, inclusive of twenty-two boys and nineteen girls in one class as the experiment group of an experimental teaching approach, with the help of multimedia teaching materials in a process of seventeen periods. On the other hand, the other class of the same size comprises twenty-six boys and fifteen girls as the control group of the traditional teaching approach, as many periods as those of the experiment group. The study goes with teaching aids of self-made multimedia teaching materals, knowedge aspects of baked goods acquiring achievement assessments, and skill aspects of baked goods performance assessments. The evaluation of the credibility to the items of the study is carried out by seven experts and a class of third graders in this high school. “Teaching methods”is the independent variable; “knowedge aspects of baked goods acquiring achievement assessments”, and “skill aspects of baked goods performance assessments” are the dependent variables, while “genders”is the background variable. The study goes with pre-tests, post-tests, the collected of which are analyzed with Independent samples T-test and two-way ANOVA. With the conclusion of the analyses, we have the following results. 1. Students taught with the multimedia-material teaching method exactly acquire more than those with traditional teaching method, based on the“knowedge aspects of baked goods acquiring achievement assessments”. 2. Students taught with the multimedia-material teaching method exactly perform better than those with traditional teaching method, based on the“skill aspects of baked goods performance assessments”. 3. Based on the“knowedge aspects of baked goods acquiring achievement assessments”, girls are better than boys. 4. Based on the“skill aspects of baked goods performance assessments”., girls are better than boys.