산학실습 교육 프로그램에 대한 중요도와 만족도에 관한 연구 = 조리학 전공 대학생을 중심으로

다국어 초록 (Multilingual Abstract)

The purpose of this study was to present the importance and satisfaction on internship education program of the students majoring in cooking. Self-administrated questionnaires were completed by 210 students passed internship programs. There were significant differences between values of importance and those of satisfaction in all 15 items including menu understanding, recipe, food decoration, basic cooking terms and method. Fifteen importance questions were extracted to two factors; Factor 1 `menu and culinary education` and Factor 2 `education of attitude, service and sanitation.` Also, 2 factors were obtained from satisfaction: Factor 1 of `menu and culinary education` and Factor 2 of `education of attitude, service and sanitation.` 41.9% of the students replied that they were satisfied with internship education program and 70.5% replied training education program is necessary. Overall satisfaction for education program showed the significant differences according to gender, age and schools. Regression analysis resulted that Factor 1 of `menu and culinary education` and Factor 2 of `education of attitude, service and sanitation` influenced significantly(p<0.01) on the overall satisfaction. It is because companies of practical training regard the students as simple substitutes that could supply the lack of labor and teach not a menu and culinary education but simple affairs. Therefore, it is recommended that companies of practical training should train the students according to an systematic internship training education program in order to make the students understand an elementary principle of menu and culinary art.