Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

The Influence of NCS (National Competency Standard) Food and Beverage Practice Class using the SCAMPER Method on Learning Motivation: Subject to Specialized High Schools

  • Jeong, Sangmin (Dept. of Hospitality Management, Hanyang University) ;
  • Moon, Jinuk (Dept. of Hospitality Management, Hanyang University) ;
  • Ha, Heon Su (Dept. of Foodservice Management, Gyungjoo University) ;
  • Jung, Jihye (Dept. of Hospitality Management, Hanyang University)
  • Received : 2016.01.08
  • Accepted : 2016.01.14
  • Published : 2016.01.31
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Abstract

In this study, the SCAMPER method which is a creative thinking method is applied in the food and beverage class of a specialized high school NCS study module to enhance creative thinking and investigate the influence on learning motivation of students. For verification, 10 sessions of 50 minutes classes were performed on 1, 2 grade students in H high school located in Gyeonggi-do Yangju City from August to November 2015 subject to 54 subjects in the experiment group and 54 subject in the control group. To look into the influence of the NCS food and beverage practice class using the SCAMPER method on learning motivation, pre post survey investigation was conducted on the students for measurements through surveys to deduct conclusions. As a result, it was verified that the NCS food and beverage practice class using the SCAMPER method had positive influence on the learning motivation of specialized high school students and positive change was also found in the awareness of SCAMPER method using classes and creative activities in the students. In this study, the influence of the NCS food and beverage practice class using the SCAMPER method on learning motivation subject to specialized high school students is investigated to have meaning as data to expand the research range of NCS food and beverage practice education.

Keywords

References

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