• Archives of design research
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• v.13 no.1
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• pp.209-218
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• 2000

The purpose of this study was to improve the curriculum for industrial design department in the junior colleges. In order to achieve the purpose, two methodologies were carried out. First is job analysis of the industrial designers who have worked in the small & medium manufacturing companies, second is survey for the opinions of professors in the junior colleges. Some results were as follows: 1. The period of junior college for industrial designers is 2 years according to present. But selectively 1 year of advanced course can be established. 2. The practice subjects same as computational formative techniques needed to product development have to be increased. In addition kinds of selection subjects same as foreign language, manufacturing process, new product information and consumer behavior investigation have to be extended. 3. The next subjects need to adjust the title, contents and hours. (1) The need of 3.D related subjects same as computer modeling, computer rendering, 3.D modeling was high. The use of computer is required to design presentation subjects. (2)The need of advertising and sale related subjects same as printing, merchandise, package, typography, photography was low, the need of presentation techniques of new product development was high. (3) The need of field practice, special lecture on practice and reading original texts related subjects was same as at present, but these are not attached importance to form. As the designers feel keenly the necessity of using foreign language, the need of language subject was high.

• Journal of Fisheries and Marine Sciences Education
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• v.2 no.1
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• pp.15-28
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• 1989

The aim of this study is to improve the curriculum for the fisheries processing department in fisheries junior college in Korea. For this study, questionaries to alumani and students of the fisheries processing department of Tong-Yeong Fisheries Junior College are made and meeting materials of professors concerned and some leading managers of food processing company. In addition, curricula of the department food processing in two year or four year colleges both domestic and foreign are refered. The results obtained can be shown as follows ; 1. Subjects of the standard laboratory work designated by the Ministry of Education and required at the practical techique examination for the food precessing technitian certificates were chosen to student compulsorily, and the other subjects necessary to acquistion of the techniques were opened in this course electively. 2. The food processing departments in nationwide twenty-three junior college open seventy-eight major subject courses. Among those subjects, we choose the subjects only related to fisheries processing ones to put stress on the features of fisheries processing department. 3. The selected courses in improved curricula of this work are total 119 credits spending 142 class-hour per weeks. Detailed curricula are as follows ; liberal arts are consist of 13 subjects-24 credits, essential major subjects 12 subjects-32 credits, elective subjects 24 subject-56 credits and interdisciplinary subjects 2 subjects-5 credits. 4. The linking system of industrial-educational co-operation have to be established to fulfil the field practice, and legal basis should be made to support these educational circumstances. 5. To make sure a live education in junior college, present education terms should be extended more than 1 year, and improved textbook, method of experiment, practice and evaluation continuously.

• 대한공업교육학회지
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• v.38 no.1
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• pp.239-258
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• 2013

The purpose of this study is to define what circuit repairing ability is and to check improvement in learner's circuit repairing abilities by verifying conformity of learner's achievement of target goals that have been derived from headlight assignment based on circuit repairing ability that has been categorized into six sub-factors, which are preparing ability, attaching/detaching ability, circuit analyzing ability, inspecting and measuring ability, repairing (problem solving) ability and organizing ability. In order to achieve the purpose of study, degree of improvement in circuit repairing ability of learner's group was measured through experiment design and verification by group of experts. SPSS statistics program was used for statistical analysis in which average value for descriptive statistics, Cronbach ${\alpha}$ coefficient and t-test were conducted. Level of significance for t-test was p<.05. The conclusions from conducting this study are as follows. Firstly, the usage of terminology 'circuit repairing ability' pertaining to ability to repair failure of electrical devices in automobiles was confirmed to be appropriate. Secondly, the categorization of circuit repairing ability into sub-factors of preparing ability, attaching/detaching ability, circuit analyzing ability, inspecting and measuring ability, repairing (problem solving) ability and organizing ability was confirmed to be appropriate. Thirdly, field instruction on headlight assignment that has been revised according to achievement of learner's goals was confirmed to be effective in improving learner's circuit repairing abilities compared to regular training. Fourthly, field instruction on headlight assignment that has been revised according to achievement of learner's goals was confirmed to be effective in improving sub-factors of circuit repairing abilities, which are preparing ability, attaching/detaching ability, circuit analyzing ability, inspecting and measuring ability, repairing (problem solving) ability and organizing ability.

• 대한공업교육학회지
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• v.33 no.1
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• pp.149-168
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• 2008

The purpose of this study is to verify the effect of PSpice instruction on academic achievement in 'Combination logic circuit' unit of 'Digital Logic Circuit' in industrial high school. Three kinds of null hypotheses were formulated. Two classes of the third grade of C technical high school in Gyeong-buk were divided into experimental group and control group in order to verify null hypotheses. In the experimental design, 'Non-equivalent control group pretest-posttest' model was utilized. This experiment was conducted for six classes, the experimental group was applied to PSpice instruction method before the circuit traning while the control group was applied to traditional lecture oriented method before the circuit traning. Window SPSS 10.0 korean language version program was used for the data analysis and independent sample t-test was used to identify the average of each group. Significance level was set to .05 level. The results obtained in this study were as follows; First, PSpice instruction had not an effect on academic achievement according to a group type. However, these instruction had an effect on the following sub-domains; the psychomotor domain. Second, PSpice instruction had not an effect on academic achievement according to a studies level. However, these instruction for middle and low level students had an effect on the cognitive and psychomotor domain, and for middle level students had an effect on the affective domain. Third, PSpice instruction had not an effect on shortening of a training requirement. However, this instruction for low level students had an effect on shortening of a training requirement. The study results of simulation instruction was chiefly efficient in the psychomotor domain. We could know that simulation instruction is efficient as went to a low level students than an upper level students. Thus, We may make the study effectiveness in various instruction method.

• Journal of Korean Home Economics Education Association
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• v.19 no.1 s.43
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• pp.149-162
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• 2007

Fashion industry that is apparel of the latest textile industry become the center and it is universal inclination that addend value of design is high more and our country apparel industry is accelerating change by life culture industry of the high added value center. Differentiation of goods, high added value anger can be required by activation of professional manpower for strengthening competitiveness of domestic apparel field, and it is design to be texture another thing can raise this. Specific education to train able member of society based on these actual conditions grasping society actual conditions in present age that is specialized and diversifies and atomizes should be achieved. Hereupon, we have researched over current education status about domestic textile related courses and come to a conclusion described below. Domestic textile related courses are offering mostly in weaving and staining as major subjects, therefore distinguished character of each university can not be found. However, in comparison of importance between theoretical courses and practical courses, theoretical courses are gradually considered more importantly And the number of courses about commodity and operation is steadily increasing compared to those of design element. Nevertheless, for the concept of creativity as design education ever been pursuing by experiment and practice, we are also required to keep close relationship with industry as well as making efforts to reduce differences between college education and practical business. In addition, textile related colleges also need to be armed with more professional knowledge in odor to provide their students not only with more job opportunities but also with chances for self-development.

• Journal of Korean Home Economics Education Association
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• v.34 no.1
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• pp.59-80
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• 2022

The purpose of this study was to develop a workbook that can support the class and evaluation of the subject, 「Food safety and health」 and to verify its validity. The development direction of the workbook was set by analyzing the 「Food safety and health」 curriculum, dietary education materials, and previous studies related to the workbook, and the overall structure was designed by deriving the activity ideas for each area. Based on this, the draft was developed, and the draft went through several rounds of cross-review by the authors and the examination and revision by the Ministry of Food and Drug Safety, before the final edited version was developed. The workbook was finalized with corrections and enhancements based on the advice of 9 experts and 44 home economics teachers. The workbook consists of 4 areas: the 'food selection' area, with 10 learning topics and 36 lessons, the 'food poisoning and food management' area, with 10 learning topics and 36 lessons, the 'cooking' area, with 11 learning topics and 43 lessons, and the 'healthy eating' area, with 11 learning topics and 55 lessons, resulting in a total of 42 learning topics, 170 lessons. The workbook was designed to evenly cultivate practical problem-solving competency, self-reliance capacity, creative thinking capacity, and community capacity. In-depth inquiry-learning is conducted on the content, and the context is structured so that self-diagnosis can be made through evaluation. According to the validity test of the workbook, it was evaluated to be very appropriate for encouraging student-participatory classes and evaluations, and to create a class atmosphere that promotes inquiry by strengthening experiments and practices. In the current situation where the high school credit system is implemented and individual students' learning options are emphasized, the results of this study is expected to help expand the scope of home economics-based elective courses and contribute to realizing student-led classrooms with a focus on inquiry.

• The Journal of the Korea Contents Association
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• v.12 no.5
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• pp.293-302
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• 2012

The purpose of this study was to identify the effect of human patient simulator(HPS)-based education on self-directed learning(SDL) and collective efficacy(CE) for nursing students. This study design was one group pre-posttest. The subjects were 2nd grade 92 students enrolling in the integrated practice. They have no previous experience of HPS-based education. HPS-based education included team based learning, skill training, taking a high-fidelity simulation with Medical Education Technologies, Inc (METI) simulator and being debriefed during 12 weeks. The pretest and posttest were conducted to understand the improvement in SDL and CE. After the subjects had participated in the HPS-based education, they showed statistically significant higher SDL(t=4.24, p=0.000) than before. However, there was no significant change in CE. Based on the results, this study suggests that SDL for nursing students were significantly improved by HPS-base education.

• Journal of Digital Contents Society
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• v.19 no.5
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• pp.891-898
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• 2018

Although programming language is a core education area of software that is becoming increasingly important in the age of the fourth industrial revolution, as it requires logical thinking skills, it is recognized as a difficult subject even for SW major students. This difficulty occasionally causes SW major students to lose interest and confidence in their major during the introductory course of a programming language; making them change their majors, or give up their studies. In this study, we designed an instructional model using Scratch for educating C language which is a typical programming introductory language. To do this, we analyzed the concepts that can be trained by Scratch among the programming concepts supported by C language, and developed the examples of Scratch for exercising the concepts. The instructional model supports the progress model of learning first the programming concepts through Scratch and then expand the learning content into C language. We also conducted an experiment on the SW major freshman students of a local private university to verify the effectiveness of the model.

• Journal of Korean Home Economics Education Association
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• v.5 no.1
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• pp.97-111
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• 1993

본 연구는 국민학교 실과 과목의 식품 영양 단원에 관한 교사, 학생의 인지 및 학생의 지식, 태도, 기능 평가를 위하여 71개 인천시내 공립 국민학교 4,5,6학년 교사 510명과 12개교학생 1,754명을 대상으로 설문조사를 통한 내용을 분석한 것으로 연구의 목적은 1)실과의 정해진 교육목표에 관한 교사의 인지정도 규명 2)식품, 영양 단원에서 교사가 중요하다고 인지하는 내용과 가르치기에 어려움을 느끼는 내용 규명 3)교사가 인지하는 식품영양 단원학습을 증진하기 위한 요소 4) 학생들이 흥미를 느끼는 내용 5)본 단원 학습 후 학생의 지식, 태도, 기능 정도 6)지식, 태도 기능간의 상호 상관관계 규명 등이며 그 연구결과는 다음과 같다. 1. 교사들이 인지하는 실과의 정해진 교육목표는 거의 모두가 중요한 것으로 나타났다. 2. 교사들이 인지하는 식품 영양 단원의 중요한 내용은 영양과 질병과의 관계, 식품위생, 식품저장 등이며, 가장 중요하지 않은 내용으로는 영양 필요량이었다. 또한, 지도에 어려움을 느끼는 내용은 영양 필요량, 조리준비, 식품구성/함유량 등이며 어려움을 느끼지 않는 내용은 영양과 질병과의 관계, 식품위생, 식품저장 등이었다. 3. 교사가 인지하는 단원 학습 증진을 위한 긍정적 요소는 적합한 실습설비와 자료, 시청가자료등이었고 부정적 요소는 남교사, 실험 실습이 필요한 부분은 숙제로 미루는 것 등이었다. 4. 학생들이 흥미를 느끼는 내용으로는 간단한 음식 만들기, 영양소의 기능, 영양문제 등이었고, 쥬스나 차 준비, 조리연료, 부엌용구 사용법 등은 흥미를 느끼지 못하는 내용이었다. 5. 학생의 학업성취 중 지식은 4학년이 식품위생, 기초식품군이, 5학년은 알맞은 조리용구, 조리원리, 6학년은 여가활용의 뜻, 올바른 예절 등이 90% 이상 바르게 답하였고 5학년의 삶은 달걀의 화학적 변화, 감자의 주된 영양 등은 60%이하였다. 6 태도 테스트 결과는 5학년이 4,6학년보다 약간 높은정도(Mn=3.653) 였으나 기능테스트에서는 4학년이 5,6학년보다 약간 낮게 (Mn=3.0) 나타났다(구체적인 것은 본문 참조). 7, 4, 5, 6학년 모두 지식, 태도 기능 간에 정적 상관을 나타내었는데 특히 태도와 기능 사이에는 4학년 r=.7166, 5학년 r=.5175, 6학년 r=.6796을 나타내었고 지시과 태도(4학년 r=.1546, 5학년 r=.0872, 6학년 r=.2192)와 지식과 기능사이에서는 (4학년 r=.1631, 5학년 r=.0585, 6학년 r=.2521)태도와 기능간보다 약한 상관관계를 보였다.

• Journal of the Korean Chemical Society
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• v.61 no.6
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• pp.369-377
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• 2017

The purpose of this study was to investigate high school students' perceptions on chemistry subjects: reasons for choosing chemistry, learning volume and content difficulty, interests, teaching/learning methods, preferable classes etc. A total of 1,087 students who took chemistry subjects at 126 high schools by proportional stratified sampling were voluntarily participated in the survey. The main reasons the students chose chemistry subjects were interests and interests in chemistry, foundation to science, relevance to college majors, and so on. Students recognized that the learning volume and content difficulty as normal level was about 60%. Reasons why chemistry was difficult was that, although there was a difference in degree, chemistry was difficult in itself and had too much things to memorize. In the case of interests in chemistry subjects, students of 43.9% of Chemistry I and 52.0% of Chemistry II recognized the level as normal. The reason why not interested in chemistry subjects was that it was the nature of chemistry contents, or students had neither interests and enjoyment of chemistry nor foundation for chemistry. Classes were mostly lectures but the students preferred mainly experimental activities, or explanation with real-life examples or science stories. The frequency of experimental activities was found to be 1 to 5 times per semester, or not experimented. Research and efforts will be necessary to improve classes and environments for students' experimental activities.