A Study on the Effectiveness of Students' Learning Effect, Curriculum Development and Featured Curriculum- A Case Study of the Japanese Cuisine of Similation Classroom Hospitality Programs in San Sin High School

• Main Authors: Cheng, Yuan-Jui, 程援瑞
• Other Authors: Tsai, Chang-Ching
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/fgh5uu

碩士 === 國立高雄應用科技大學 === 觀光與餐旅管理研究所 === 105 === Currently, Taiwan’s Ministry of Education promotes 12-years compulsory education, which begins in 2008. Vocational high school will face many of the following adversely affected and challenges. One of the policy priorities is to encourage and assist schools for planning and implementing of "special courses" to promote students' adaptive learning and create school’s highlights and strengths. The purpose of this study is to understand whether the study of students' attitude towards learning, curriculum development and simulation context classroom implementation of the San Sin vocational high school in Japanese cuisine simulation classroom is in line with the objectives of the 12-years compulsory education. The method to carry out this study was using interviews, document analysis and other methods to collect information for sorting, summing up, analyzing. And then provide conclusions and related recommendations for educators, also will keep studying follow-up research in the future and provide examples as a reference for school planning and implementation of the characteristics of enrollment courses. The main findings of this study are summarized as follows: 1. The learning effects of the students who studying the unprecedent featured curriculum are consistent with the pre-planning. 2."Contextual classroom curriculum development" shows six norms including uniqueness, excellence, innovation, integrity, popularity and continuity. 3. Simulation classroom is effectively built the school brand and improves the school's operating benefit. 4. Cultivate students who are able to work with the industry and have practical ability in workplace. 5. The students' ability to produce Japanese cuisine is closely integrated with the industry. 6. Cultivate students 'cultural literacy, and establish students' global vision.