查詢結果分析
來源資料
頁籤選單縮合
題 名 | 高等技職教育烘焙管理專業能力建構之探討=The Study of Required Professional Competencies for Advanced Vocational College Students Studied on Baking-Related Field |
---|---|
作 者 | 黃坤祥; 廖漢雄; 游皓瑋; | 書刊名 | 餐旅暨家政學刊 |
卷 期 | 2:4 民94.12 |
頁 次 | 頁535-550 |
分類號 | 481.2、481.2 |
關鍵詞 | 烘焙業; 專業能力; 技職教育; Baking; Required professional competences; Technology and vocational education; |
語 文 | 中文(Chinese) |
中文摘要 | 我國技職教育之發展一向與國內產業發展息息相關,為了配合我國烘焙產業的未來發展及提昇烘焙從業人員素質。本研究目的旨在確認我國高等烘焙技職教育學生應具備的專業能力項目。本研究採用文獻探討與焦點團體訪談法進行資料蒐集與彙整,主要結論為:高等烘焙技職教育學生應具備的專業能力主要分為「知識構面」、「技能構面」與「態度構面」三大類與40個次因素。依據結論,本文分別對學界、業界及後續研究提出相關改進之建議。 |
英文摘要 | The purpose of this study was to determine the “Required professional Competences (RPCs)” of technology and vocational college students who studied on “Baking-Related” major. The methodology was developed through the literature review and focus interviews. The results of this study indicated the RPCs items were determined in this study and they were assigned into “Knowledge”, “Skill”, and “Attitude” constructs and forty sub factors. Based on the results drawn from this research, some issues were suggested to the school and education related units as reference to revise RPCs standard in the future. |
本系統中英文摘要資訊取自各篇刊載內容。