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A Study on Basic Vocational Competencies and Capabilities required for Culinary Arts Curriculum

조리교육과정에 요구되는 직업기초능력과 역량에 관한 연구

  • Kim, Tae-Hyun (Dept. of Hotel and Food Service Management, Daelim University College) ;
  • Kim, Tae-Hee (Dept. of Food Service Management, Kyung Hee University)
  • 김태현 (대림대학교 호텔외식서비스과) ;
  • 김태희 (경희대학교 외식경영학과)
  • Received : 2018.01.13
  • Accepted : 2018.03.13
  • Published : 2018.03.31

Abstract

Vocational education has been constantly blamed for training skills that are not suitable for the field. This study was sought for finding out the necessary skills for the hotel entry-level cooks by conducting in-depth interviews, questionnaires, and case studies in terms of NCS's basic competencies and competencies required at work environment. The results of this study are as follows: First, in the field, job performance ability is more important than skills and knowledge. Second, among the NCS's basic competencies, communication skills, interpersonal skills, self-development skills, information skills, and professional ethics are prioritized competencies for hotel-entry level cooks. Third, in terms of competency factors at work, it is necessary to learn the adaptability of the field. Fourth, in case of overseas culinary institutes, the core of their culinary education was the system to learn how to operate the site rather than the education about cooking skills or knowledge. Fifth, in holistic approach, the result showed that four elements which are skills, knowledge, field practice, and simulation training are required for Culinary Arts curriculum.

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