• The Journal of the Korea Contents Association
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• v.20 no.9
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• pp.129-139
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• 2020

This study was conducted to analyze the subjective perception types of college students majoring in cooking by applying flip-learning teaching and learning methods to the subject of cooking practice to improve the educational efficiency of cooking-related classes. Also, in order to study subjective perception of small students, we tried to grasp the common structure in subjective attitude and perception using Q methodology, and the analysis resulted in four types. Type 1 (N=5): Problem solving ability effect, Type 2 (N=6): Self-directed learning effect, Type 3 (N=3): Mutual cooperation practice effect, Type 4 (N=6) ): Theory learning effect was analyzed for each unique feature type. Flip-learning is applied to cooking practice classes, which is a learner-centered education that leaves the traditional teaching method. Interest was found to have a very positive effect on learners' opinion sharing and learning outcomes. However, it was revealed that all students need to find additional solutions to problems such as the operation plan for flipped learning and the free ride evaluation method in group learning.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.271-283
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• 2009

The purpose of this study is to make analyses on the importance and performance of the foodservice management, foodservice service, and the courses related to coffee in the colleges providing a coffee related curriculum, in order to determine which courses are required in the education programs for employees needed by the coffee restaurants as the employers' viewpoint. The analysis methods were frequency analysis, T-test and IPA analysis. The result are as followings. First, the performance was lower than the importance when it comes to importance and performance with the coffee related courses recognized by the staff in the coffee restaurants, particularly with a big gap in the theory of cost control and coffee theory. Second, in the IPA analysis of the importance and performance of the curriculum, quadrant - I as a weak item includes the cost control, foodservice marketing, and coffee theory courses. Quadrant - II includes the foodservice, coffee extraction practice, Espresso, Caffe Latte and Cappuccio, and Latte Art courses. Pertaining to the quadrant - III are those courses lack of the necessity, including the foodservice management, foodservice franchise, practical English in service, and coffee roasting. Quadrant - IV contains those course of less importance but of higher performance such as the practicum work experience. As part of limitations of study, specialties of staffs working for coffee franchise shops were not reflected due to lacking in pre-conducted studies and the samples couldn't be recognized to represent all coffee franchise shops since the sampling districts were restricted only to Seoul metropolitan area.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.15-29
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• 2011

In this study, I examined the problems of the current barista curriculum and sought how to improve them by feedback from domestic specialized baristas and comparative analyses of the training programs that take place in barista educational institutions. In order to identify problems in curriculum and what to be improved, I gained the opinions of 15 experts who are currently teaching students in barista educational institutions using Delphi technique. To sum up the opinions of experts, working level education of coffee has to be mainly done and substantial educations for employment such as cafe operating technique and marketing are needed. In addition, experts suggested enhancing service courses considering the nature of working in contact with customers and the course for baking goods that takes up a lot of sales. As a result of examining the current curriculum in the institutions for baristas, it seems necessary to supplement these training courses that experts suggested because the educations are very poor.