직무역량 향상을 위한 전문대 조리과 교육과정개선 기초연구

• 영문명: A study on the curriculum development to improve job competence in department of culinary arts
• 발행기관: 한국외식경영학회
• 저자명: 이영백(Lee Young Back)
• 간행물 정보: 『외식경영연구』6권 2호, 143~164쪽, 전체 21쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2003.08.30

영문 초록

The department of culinary arts is established in junior college according to development food service industries. The curriculum in this department should be developed to improve job competence. This study aims to assess the need for improving job competency of students majoring in culinary arts. 26 common and 68 culinary job competences are extracted by literature review and interview. These job competences are extracted by literature review and interview. These job competences are used for survey items. A need assessment had been performed to identify the order of job competence. These result are helpful to develop the curriculum in the field of culinary arts. The result revealed that job-related abilities, knowledges, and attitudes for comprter, foreign language, and law are needed to be educated for enhancing common job competence. For culinary job competence, computer ability, carving and decoration, knowledge for food service industries are needed to be learned for future performance.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 연구방법

Ⅲ. 실증분석

Ⅳ. 결론

참고문헌

키워드

curriculum job competence need assessment