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題 名 | 中餐丙級技術士技能檢定規範適切性之探討-監評人員=A Study of the Appropriateness of Regulations for the Skill Test of the C Class Technique Cook in Terms of Chinese Culinary Art Based on Examiners |
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作 者 | 張承晋; 王淑瑜; 林國欽; | 書刊名 | 餐旅暨家政學刊 |
卷 期 | 2:4 民94.12 |
頁 次 | 頁497-517 |
分類號 | 483.8 |
關鍵詞 | 技能檢定; 檢定規範; 適切性; Skill test; Test specifications; Adequacy; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究之目的旨在探討中餐監評人員對丙級技術士技能檢定規範之適切性及認知與期望。針對監評人員以問卷調查方式進行,問卷信度(Cronbach α=0970),共發放191份,有效問卷135份,有效回收率71%,採用ANOVA、事後比較方式檢定此規範之重要程度,並以次數分配和t-tests分析監評人員認同程度之偏態。研究結果顯示:在相關知識構面「食物製備」、「營養知識」之認同程度,存在性別上的差異;在學科試題題庫所佔比重構面上,不同的教育程度和職稱具有顯著差異(p< .05和p < .001);在術科「衛生」評量標準構面上,不同的教育程度和服務餐飲相關行業年資具有顯著差異 (p < .05)。此外,檢定規範中各項目於學科試題所佔比重,監評人員認為仍維持不變且偏向於增加程度;術科「技術」和「衛生」評量標準,監評人員偏向同意較具爭議性及建議之問題。本研究建議中餐丙級技術士技能檢定規範能與實際操作之需求相符合,及配合國人健康飲食需求,做適當之修改,亦提昇考照之品質與達到考照之意涵。 |
英文摘要 | The study was trying to explore the examiners’ attitude, cognition and expectation to the appropriateness of regulations for the skill test of the C class technique master in terms of Chinese culinary art. Research was conducted by questionnaire and subjects were focused on the examiners. There are 191 questionnaires being distributed totally and effective sample size is 135. The reliability of sample with Cronbach α is 0.97. Several statistical methods such as ANOVA, Fisher LSD, Frequency distribution, t-test are used to find out the importance of regulations and the cognition degree of skewness in personal. We obtained some results in terms of the degree of cognitions in both “food preparation” and “nutrition knowledge” which are female’s cognition of importance was higher than that of male’s; but education degree and career demonstrated a difference in the academic test of item pool (p< 0.05 and p< 0.001); different degree of education and years of service in restaurants have different influence on the analysis in standard of sanitation (p<0.05). In addition, the proportion of academic test in different items about the rules, examiners prefer to remain or add the degree of difficult. In the skill test of technique and sanitation analysis, teachers prefer to agree the competitive and suggestive questions. The study suggests that the rule of skill test of the C class technique cook should be in coordination with the need of practical operation, and proper modifications should be made to meet with the people’s requirements for health in foods, by this way to advance the quality of test to achieve its goal. |
本系統中英文摘要資訊取自各篇刊載內容。