Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Educational Needs Assessment for the Development of Curriculum based on Key Competencies of National Competence Standard(NCS) for Department related Culinary Arts in a 2-Year College

전문대학 조리관련 학과의 국가직무능력표준(NCS) 직업기초능력 기반 교육과정 개발을 위한 교육요구도 분석

  • Na, Tae-Kyun (Dept. of Hotel Culinary Arts, Doowon Technical University)
  • 나태균 (두원공과대학교 호텔조리과)
  • Received : 2017.07.17
  • Accepted : 2017.07.31
  • Published : 2017.08.31
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Abstract

The purpose of this study was to assess priority of educational needs for the development of curriculum based on key competencies of NCS for departments related to culinary arts in a 2-year college. In order to achieve this objective, the survey has been distributed to cooks working in hotel restaurants or restaurant companies by social network service and a total of 360 responses were analyzed excluding 18 responses. The collected surveys were analysed by using paired t-test, Borich's needs analysis and the locus for focus analysis. The results of this study were as follows. First, the difference between the level of importance and present level about key competencies recognized by cooks working in restaurant company was statistically significant in 9 fields of key competencies excluding mathematical competence. The difference recognized by cooks working in hotel was statistically significant in all 10 fields of key competencies. Second, the results of Borich's needs assessment showed that the education needs of problem solving competence were the highest, followed by interpersonal, resource management, communication, information competence. Finally, considering both Borich's needs assessment and the locus for focus analysis, cooks working in hotel restaurants recognized that educational needs of communication, interpersonal, problem-solving, information competence were the top priority, and cooks working in restaurant companies recognized that educational needs of communication, interpersonal, skill, resource management competence were the top priority. Therefore, it is necessary to develop curriculum for culinary arts specialists based on key competence of top priority.

Keywords

References

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