頁籤選單縮合
題名 | 日本調理師證照制度與養成教育之探討=A Study of Japanese Chef Certification and Education |
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作者 | 許美瑞; Hsu, Meei-ruey; |
期刊 | 中華家政學刊 |
出版日期 | 20070900 |
卷期 | 41 2007.09[民96.09] |
頁次 | 頁1-22 |
分類號 | 427 |
語文 | chi |
關鍵詞 | 廚藝技能檢定; 廚師證照制度; 廚師教育; Skill test of culinary arts; Chef certificate; Chef education; |
中文摘要 | 本文目的有二,一是探究日本廚藝能力檢定、證照與認證之做法,以及日本調理師養成教育之現況;二是對照臺灣與日本廚藝能力檢定制度及廚師養成教育之異同,及對我國烹調技能檢定與廚藝教育之啟示。為達成研究目的,本研究採實地參訪與訪談法蒐集資料。研究者於2006年4月前往日本東京參訪東京、新宿、多摩、西東京及聖德等五所培育調理師之專門學校,同時拜訪千葉縣政府健康福祉部健康促進支援課的縣府官員,以瞭解其廚師證照制度之實施。經比較兩國的廚師證照制度及廚師養成教育,發現其中差異甚大;主要關鍵在於技能檢定與培育課程之間的銜接強度。日本調理師專門學校的培育目標, 明確指向培育具調理師證照的合格調理師,課程與教學配合證照考試而設計。臺灣的餐飲技職教育,無論在那一學制,皆兼顧通才與專才培育;大多數教育與非教育工作者認為,通過證照考試並非技職教育唯一目標。探究歸納後,提出兩項建議:一、宜考慮催生「廚師法」及相關配套措施;二、技職教育宜考慮從初始的課程就力行與產業接軌的「產學合一」。 |
英文摘要 | This paper intends to investigate the implementation of chefs' certification and education in Japan, compare and contrast the similarities and differences of the chef certification and education between Japan and Taiwan, and pinpoint its implications to Taiwan. Field visits and the depth interviews were used data collection in Tokyo in April 2006. Relative literature review and internet searching were also used. Five culinary junior colleges, Tokyo, Shinjuku, Tamacho, Tanaka, and Seitoku were selected to visit. In addition, the relevant officials, the Department of Healthy and Wellfare at Chiba county government, were interviewed. The main findings of this study show that there are so many differences between Taiwan and Japan on chef certification and education. The critical point is on the strength of linkage between chef certification and chef education. The goal of chef education in Japan is to educate learners with qualified competencies in terms of chef certificate to meet the food industrial needs. Therefore, the curriculum and instruction is chef certificate examination oriented. Learners graduate from one-year or two-year chef program in chef junior college accredited by both Ministry of Education and Ministry of Health, Labor and Welfare simultaneously earn entry-level of chef certificate in Japan. On the contrary, the goal of chef education in Taiwan is not limited to earning chef certificate but comprise general and professional education for empowering human capital. Therefore, every candidate has to pass the skill test of culinary arts for earning entry-level chef certificate no matter who graduate from chef program in senior high vocational school, two-year junior/senior colleges, or four-year universities of science and technology. The authority of education is Ministry of Education but the certification is issued by Bureau of Employment and Vocational Training, Council of Labor Affairs. Two recommendations are proposed for Taiwanese mode: (1) taking consideration into the legislation of the Chef's Law and relevant coordinating enactments and actions to guide the implementation of chef's certification and education; and (2) keeping close connection chef's certification with chef education to educate effective and available chefs for meeting the need of real culinary world. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。