The Journal of the Convergence on Culture Technology (문화기술의 융합)

The International Promotion Agency of Culture Technology (국제문화기술진흥원)
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The Effects of Restaurant Video Taping and Job Communication Drawing Board Production Activities on Cooking Job Skills of High School Students with Intellectual Disabilities

식당 비디오 테이핑 및 직무 의사소통 그림판 제작활동이 지적장애 고등학생의 조리직무기술에 미치는 효과

  • Kim, Young-Jun (Center for Extracurricular Activities, Duksung Women's Univ) ;
  • Kim, Wha-Soo (Dept. of Social Welfare, Busan Digital Univ)
  • 김영준 (덕성여자대학교 비교과통합관리센터) ;
  • 김화수 (대구대학교 언어치료학과)
  • Received : 2021.11.19
  • Accepted : 2022.01.08
  • Published : 2022.01.31
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Abstract

This study was conducted with the aim of verifying the effects of restaurant video taping and job communication drawing board production activities on cooking job skills of high school students with intellectual disabilities. The study participants consisted of three students with intellectual disabilities enrolled in the high school course of a special school, and the experimental environment consisted of a kitchen in the restaurant and a classroom in the special school. For the research design, the technique of multiple probe design across subjects according to a single subject research was used. The intervention program consisting of independent variables was applied as a linkage procedure in which study participants videotaped the kitchen's environmental facilities, tools, materials, and staff perform cooking job skills and then taped data from the classroom scene on a job communication drawing board. Cooking job skills consisting of dependent variables are defined as the performance of research participants cooking gimbap directly in the kitchen of the restaurant. As a result of the study, it was found that participants effectively acquired, maintained, and generalized cooking job skills through intervention programs.

본 연구는 식당 비디오 테이핑 및 직무 의사소통 그림판 제작활동이 지적장애 고등학생의 조리직무기술에 대해 미치는 효과를 알아보는데 목적이 있다. 연구 참여자는 특수학교 고등학교 과정에 재학 중인 세 명의 지적장애학생으로 구성되었으며, 실험 환경은 식당 내 주방과 특수학교 내 교실로 구성되었다. 연구 설계는 단일대상연구에 따른 대상자간 중다간헐 기초선 설계 기법을 사용하였다. 독립변인으로 구성된 중재 프로그램은 연구 참여자들이 식당 사업체의 주방의 환경적 시설과 도구 및 재료, 직원들의 조리직무에 대한 수행 장면을 비디오 테이핑한 후 교실의 장면에서 테이핑한 자료를 직무 의사소통 그림판으로 제작하는 연계 절차로 적용되었다. 종속변인으로 구성된 조리직무기술은 연구 참여자들이 식당의 주방에서 김밥을 직접 조리하는 수행으로 정의된다. 연구 결과, 연구 참여자들은 중재 프로그램을 통해 조리직무기술을 효과적으로 습득, 유지, 일반화한 것으로 나타났다.

Keywords

References

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