조리실습에 대한 인식 조사를 기반으로 한 조리교육 활성화 방안 연구 = 대전,충남 지역 4년제 대학교를 중심으로

다국어 초록 (Multilingual Abstract)

This study was conducted on the 4 year university students majoring in the culinary practice to survey the recognition levels of the culinary practice education with the purpose of searching for a development plan of the culinary education. The recognition levels of the culinary practice education according to the types of sex, grade and alma mater are as follows. The interest and necessity of the culinary practice education was very high while the performance degree of the culinary practice education was felt insufficient. For the efficient culinary practice education, they recognized that theoretical education and practice demonstrations are required and hoped to focus on hotel cooking and certified technician cooking. In addition, they hoped to be provided with a place for teacher`s detailed practice demonstrations and supplementary practice. According to the variables, positive responses were given from male students, high grade students and vocational school students. In conclusion, if chances are given to display achievement desire self-directly through increasing practical training, development and application of various programs, operation of open practice classes and curriculum organization reflecting social changes in the education courses, the culinary practice education is considered to be more vitalized.