푸드스타일링 전공 교재의 개선에 관한 연구

• 영문명: A Study on Current Status and Improvement of Food Styling Textbooks -Focused on the Students in Food Styling-
• 발행기관: 한국식공간학회
• 저자명: 김진숙(Kim Jin Suk)
• 간행물 정보: 『식공간융합연구』식공간연구 8권 1호, 1~14쪽, 전체 14쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2013.06.30

영문 초록

Since food styling has became a popular major in many schools over the last decade, it is the time to study textbook development for food styling majors. This study covers current food styling textbooks published from 2003 to 2013 for their internal and external properties, design, contents, the importance and satisfaction level to the eye of students and suggestions in order to revise, reorganize, and further develop the books for systematic education of food styling. In the importance - performance analysis (IPA) on the external properties of the textbooks, "pages" and "book size" were very important and less satisfied, "color print" important and very satisfied, and "appendix configuration" important and less satisfied, which means the students regard the property as critical but the existing books fail to meet the expectations. Thus, it requests more research and development in this regard. I suggest that textbooks for food styling students empower the majors to become specialists equipped with practical skills and expertise in the food culture and efficiently navigate in the information and knowledge based society embracing convergence and integration by providing systematic teaching.

목차

Abstract

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 연구설계

Ⅳ. 분석결과

Ⅴ. 결론

참고문헌

키워드

Food Styling Food Styling Textbooks Textbook Food Styling Majors Curriculum Improvement of Materials