한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제26권3호
  • /
  • Pages.249-260
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  • 2011
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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조리실기 과목의 원격교육 활용을 위한 실증연구 - 2년제 조리전공 대학생을 대상으로 한 한식교과목을 중심으로 -

Application of Distance Learning to Practical Cooking Class - With a Focus on Korean Food Cooking Class in Culinary College Students -

  • 강재희 (백석문화대학 외식산업학부) ;
  • 정유경 (세종대학교 호텔관광대학 외식경영)
  • Kang, Jae-Hee (Division of Foodservice Industry, Baekseok Culture University) ;
  • Chong, Yu-Kyeong (College of Hospitality and Tourism, Sejong University)
  • 투고 : 2011.04.01
  • 심사 : 2011.06.17
  • 발행 : 2011.06.30
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초록

The current research aims to verify whether distance learning can be adopted in practical cooking class for Korean foods in a two-year college. The distance learning education can be a supplementary method to the traditional cooking class. The face-to-face teaching method and the distance learning method were compared in order to determine which of the one is more effective teaching method in the practical cooking class. The results of the present experimental study were analyzed based on the participant's learning expectation and satisfaction, the evaluation of the experimental process, and the academic performance. The results of this study showed that the participants in the face-to-face class evaluated their class experience higher than those in the distance learning class with respect to the participant's learning expectation and satisfaction, and the evaluation of the experimental process. On the contrary, regarding the academic performance, the participants in the distance learning class showed higher scores than those in the face-to-face class. The end result supports the claim that the distance learning method is more effective in the participants for gaining cooking knowledge.

키워드

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