- Volume 24 Issue 3
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An Integrational Approach for Culinary Education based on Brain-based Teaching Principle
뇌학습 원리에 기초한 조리교육을 위한 통합적 고찰
- Lee, Jeong-Ae (Division of Culinary Science, Howon University)
- 이정애 (호원대학교 외식조리학부)
- Received : 2018.02.08
- Accepted : 2018.03.23
- Published : 2018.03.31
This study was conducted to explore the direction of culinary education based brain-based education with analysis of comprehensive research. Questionnaire was completed by frequency analysis, factor analysis, reliability analysis and regression analysis by using SPSS 21. The purpose of this study was to investigate the educational system for creative development through cooking sources and to develop brain-based learning theory, and thus to generate the characteristics and effects of the practice in culinary educational context. The basic principles of brain- based learning are brain plasticity, emotional brain, and ecological brain. Students need to be able to enrich their understanding of social interaction so that social brain's function will be activated through consistent and high-quality feedback. Likewise, students should be capable of collecting everything what they have learned. Defining main ideas and goal of the lesson, four factors were derived from development of competency, personality, application, and diversity. Regarding to the result of this study, the implications for the development of a brain-base program were suggested.
Supported by : 한국연구재단
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