| Summary: | 碩士 === 遠東科技大學 === 餐飲管理系餐飲經營與安全管理研究所 === 107 === The study on the relationships among baking teaching facilities, teaching methods, learning satisfaction and learning effects in vocational education-A school as an example.
This study mainly explores the satisfaction of higher vocational students on the learning of baking courses and the effectiveness of their learning. It further explores the teaching equipment of students' practical courses and the relationship between the use of learning satisfaction and learning effectiveness.
In recent years, due to changes in the economic environment, coupled with food safety problems, eating habits tend to be healthy and natural, which has changed the shape of the baking industry and reached a different understanding of baking products. Therefore, the school introduced new baking machinery, in addition to upgrading. In addition to technology, the ratio of baking licenses is improved, and more baking talents and professional skills are developed. Therefore, this study is aimed at high-end catering students. Among them, the teaching use of facility and teaching methods are more important in the study of baked food students. This study will explore the facility of the practice teaching and the relationship between the teaching satisfaction and the learning effectiveness of the teacher teaching method in the case of a specialized vocational and technical student in Tainan.
This study is expected to use a convenient sampling method for questionnaires. Narrative statistics, validity analysis, reliability analysis, t-test, factor analysis, single factor analysis of variance and regression analysis are used as data analysis methods. This study has been verified by statistical analysis, and the three main assumptions put forward are all proved. Finally, this study will provide the results of the study, practical advice for vocational schools or institutions, and hope to do some part of the catering education.
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