Application of Fabricate Chicken with Scissors Method to Food and Beverage Practical Course -- Case Study of Ching Kuo Institute of Management & Health
碩士 === 康寧大學 === 休閒管理研究所 === 107 === In this study, the skill method of scissors broken whole chicken wing stabbed and take two groups students A & B from Ching Kuo Institute of Management and Health College as the analysis unit. Design an 18-week meal-making course to explore the impact of effec...
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ndltd-TW-106LU0005710282019-07-24T03:39:30Z http://ndltd.ncl.edu.tw/handle/3jcfxj Application of Fabricate Chicken with Scissors Method to Food and Beverage Practical Course -- Case Study of Ching Kuo Institute of Management & Health 剪刀斷翅刺法應用於餐旅實作課程之研究-以經國管理暨健康學院為例 CHANG, CHUN-TUNG 張君同 碩士 康寧大學 休閒管理研究所 107 In this study, the skill method of scissors broken whole chicken wing stabbed and take two groups students A & B from Ching Kuo Institute of Management and Health College as the analysis unit. Design an 18-week meal-making course to explore the impact of effective teaching on the course of the meal. By using paired T-test, the study analyzes whether has significant differences that students use the general method cutting the whole chicken wing and the scissors broken stabbed. In this study,we found that students had great improvement on using the method of scissors broken whole chicken wing stabbed to take out the bones of whole chicken wings. Following are the results of this study: (1) According to the average of the experimental group B before and after the test : The time is faster 88 seconds and the weight increase 45 grams. (2) According to the average of the contrast group A before and after the test, the time is faster 18 seconds, and the weight increase 14 grams. (3) According to the average beginner of experimental group B before and after the test , but 25% of the students with cutting skill, the time is faster 128 seconds, the weight increase 69 grams, (4) according to the average beginner of contract group A before and after the test , but 20% of the students with cutting skill , the time is faster 33 seconds, the weight increase 39 grams. The paired T test confirmed that inexperienced students had great improvements on time and gram when cutting wings by using this method. By adapting this technique, this research proved that the beginner students’ performance can be better than students with three-year experience. To conclude, this technique not only achieve effective teaching results in a short period of time, also help improving the whole chicken wings stabbed skills for beginners. KUO, SHENG-FENG 郭勝豐 2019 學位論文 ; thesis 91 zh-TW |
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碩士 === 康寧大學 === 休閒管理研究所 === 107 === In this study, the skill method of scissors broken whole chicken wing stabbed and take two groups students A & B from Ching Kuo Institute of Management and Health College as the analysis unit. Design an 18-week meal-making course to explore the impact of effective teaching on the course of the meal. By using paired T-test, the study analyzes whether has significant differences that students use the general method cutting the whole chicken wing and the scissors broken stabbed.
In this study,we found that students had great improvement on using the method of scissors broken whole chicken wing stabbed to take out the bones of whole chicken wings. Following are the results of this study: (1) According to the average of the experimental group B before and after the test : The time is faster 88 seconds and the weight increase 45 grams. (2) According to the average of the contrast group A before and after the test, the time is faster 18 seconds, and the weight increase 14 grams. (3) According to the average beginner of experimental group B before and after the test , but 25% of the students with cutting skill, the time is faster 128 seconds, the weight increase 69 grams, (4) according to the average beginner of contract group A before and after the test , but 20% of the students with cutting skill , the time is faster 33 seconds, the weight increase 39 grams.
The paired T test confirmed that inexperienced students had great improvements on time and gram when cutting wings by using this method. By adapting this technique, this research proved that the beginner students’ performance can be better than students with three-year experience. To conclude, this technique not only achieve effective teaching results in a short period of time, also help improving the whole chicken wings stabbed skills for beginners.
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author2 |
KUO, SHENG-FENG |
author_facet |
KUO, SHENG-FENG CHANG, CHUN-TUNG 張君同 |
author |
CHANG, CHUN-TUNG 張君同 |
spellingShingle |
CHANG, CHUN-TUNG 張君同 Application of Fabricate Chicken with Scissors Method to Food and Beverage Practical Course -- Case Study of Ching Kuo Institute of Management & Health |
author_sort |
CHANG, CHUN-TUNG |
title |
Application of Fabricate Chicken with Scissors Method to Food and Beverage Practical Course -- Case Study of Ching Kuo Institute of Management & Health |
title_short |
Application of Fabricate Chicken with Scissors Method to Food and Beverage Practical Course -- Case Study of Ching Kuo Institute of Management & Health |
title_full |
Application of Fabricate Chicken with Scissors Method to Food and Beverage Practical Course -- Case Study of Ching Kuo Institute of Management & Health |
title_fullStr |
Application of Fabricate Chicken with Scissors Method to Food and Beverage Practical Course -- Case Study of Ching Kuo Institute of Management & Health |
title_full_unstemmed |
Application of Fabricate Chicken with Scissors Method to Food and Beverage Practical Course -- Case Study of Ching Kuo Institute of Management & Health |
title_sort |
application of fabricate chicken with scissors method to food and beverage practical course -- case study of ching kuo institute of management & health |
publishDate |
2019 |
url |
http://ndltd.ncl.edu.tw/handle/3jcfxj |
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