• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.374-385
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• 2008

The principal objective of this study was to determine the street-food needs of culinary major and non-major university students. University students in Daejeon were assessed by surveys conducted between November 20, 2007 and November 25, 2007. The results of the surveys were as follows; 1. The reason for street-food usage: mainly snacks(37.4%). 2. Primary factor considered when choosing street-food: taste of the food(48.52%). 3. The frequency of street-food purchase: 2 times/month(52.4%) 4. The mean cost for the one-time purchase of street-food: $1,000{\sim}2,000$ won(62.4%). The Importance-Performance Analysis(IPA) used for obtaining information from the culinary major and non-major university students suggested that the attributes of street-food with fair to poor performance but high importance were as follows: sanitary quality in chicken skewers, soondae, ddeokbokki and fried foods and price and nutrition for hamburgers.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.34-47
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• 2017

This study is designed to figure out the effects of major selection motivation on career efficacy and major satisfaction of college students majoring in culinary and foodservice management. To achieve this purpose, a survey was carried out to 209 college students. The findings showed that their major selection had a significant effect on their career efficacy and major satisfaction. But the mediating effect of their career efficacy as a mediator - which improves their major selection and major satisfaction - was partially adopted. Consequently, their internal and external participation motivation for their major selection is a facilitating mechanism to maximize their major satisfaction, and it is necessary to limit the use as a mediating variable of their career efficacy.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.141-152
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• 2016

Recently, not only development of curriculum associated directly with job, the development of new education model is in great need. So, the purpose of this study is to develop the instructional design guideline utilizing goal-based scenario(GBS) for college students who major in culinary arts. First, to achieve this goal, we recognized the 7 core elements(learning goal, mission, cover story, role activity, scenario operating, resource, feedback) composing GBS through literature review and case study. Second, we drew a conclusion about the problem and guideline for traditional culinary practice course by conducting inspection about culinary practice environment and needs with professors who are teaching culinary arts. Third, we applied the instructional design guideline for culinary practice to regular classes according to GBS's factors, and then we did formative evaluation with content experts and educational technology expert. Finally, we designed the final instructional design guideline for culinary practice by modifying early model reflected the result of formative evaluation. The results of this study are as following. First, when we applied GBS to culinary practice, professors have to focus on process of materialization by developing easy scenario to students. Also, they have to prepare the class circumstance to feel about sense of realism in advance. Second, to give a conjugally new skill at working, professors's effort is important. culinary practice education at college has responsibility to carry out the vocational training that has competitiveness and difference with labor market's needs. Therefore, it is necessary for us to develop the teaching and learning model for culinary practice which is suitable for major based on the manpower demand for industry without causing job mismatch from demand for industry.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.76-92
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• 2013

This study aimed to investigate major satisfaction and career maturity according to the values of college students majoring in food management and culinary arts. To do this, frequency analysis, factor analysis, correlation analysis, and multiple regression were conducted and analyzed using SPSS18.0 program. Analysis results indicate that the values of the college students majoring in dining and culinary education have effects on major satisfaction and career maturity. In particular, pragmatic value is a very important factor in increasing major satisfaction and career maturity, and social recognition and curriculum factors are very significant for students to make career decisions. Therefore, in order to enhance college students' major satisfaction and career maturity, it's necessary to teach sound values so that they can build self-esteem value. Also, it's essential to organize subject contents and curriculums in which theory and practice are allocated properly so that students can be interested in their majors and have new experience as well as the community's right recognition for college students majoring in dinning and culinary education and their active interest as the study suggests.

• The Journal of the Korea Contents Association
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• v.19 no.10
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• pp.397-406
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• 2019

The purpose of this study was to develop the evaluation scale according to the major selection attribute of culinary major students. For the scale development, 69 items were extracted through theoretical review. After that, a survey was conducted on 73 students who are currently studying culinary majors, and two culinary majors and three culinary major professors conducted in-depth analysis and refining. The questionnaire was conducted from March 18 to March 27, 2019, and the second expert group survey was conducted from August 19 to August 31, 2019 based on Kendall's W-validated mean and standard deviation. The results of this study are as follows. First, 46 properties were derived from the first expert group survey. Second, six factors and 32 attributes were derived through consultation with the second and third expert groups. Thirdly, through the verification of Kendall's W attributes of 32 six factors, verification of consensus on the importance of experts was made, and the final four factors (individual factors, occupational factors, major characteristics factors, and university-related factors) were derived. It was. The results of this study suggest that the final composition of the culinary major selection attribute is expected to contribute enough to increase student satisfaction, school loyalty, and enrollment rate of students through the measurement scale to grasp the competitiveness of the culinary major.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.146-158
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• 2017

This study conducted a survey to investigate career decision-making self-efficacy, and career preparation behavior related to self-leadership among students major in culinary area. Frequency analysis, factor analysis, reliability analysis and multiple regression analysis were employed using SPSS 16.0 Version statistical package program, and various results were discovered. First, all the subfactors of self-leadership factors (behavior focused, natural reward, and constructive thought strategy) had a positive effect on career decision-making self-efficacy factors (occupational information, goal setting, career planning, problem solving, self-appraisal). Second, all the factors of self-leadership factors (behavior focused, natural reward and constructive thought strategy) had a positive effect on career preparation (information search activity, goal achievement activity). As a result, the study confirmed that strengthening of self-leadership for culinary major college/university students is important predictor for development with career decision-making self-efficacy and career preparation behavior.

• Journal of the Korea Society of Computer and Information
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• v.26 no.10
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• pp.109-116
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• 2021

In this paper, we propose the educational model for a convergence minor by fusing culinary arts with robot technology to develop coding ability for the students in the culinary arts major which is not originally related to software field. It is meaningful that the educational model follows the trend along the development of the fourth industrial revolution technology and has the function to make the students who are not in software major grow as software experts. However there are difficulties in designing the convergence minor because the culinary arts major is distant to the robot technology in the view of technology. To overcome this difficulty the convergence minor is designed to attract the interest for the students in culinary arts major by construct educational subjects systematically such as cooking, dessert making, barista working, autonomous serving and so on based on robots. Also the practices in which various robots are utilized are included in the convergence minor to develop actual coding ability. By comparison to the other models of convergence minors, the proposed model shows enhanced educational effects in 20% than the others.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.489-498
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• 2010

The purpose of the study was to investigate the perceptions and opinions of culinary art high school and undergraduate students on the curriculum for Korean culinary arts education. The results of the research were as follows. High school students were found to be more satisfied regarding their culinary arts curriculum than college and university students (p<0.001). In addition, high school students gave a significantly higher score for the 'need for Korean culinary arts major' than college and university students' (p<0.001). University students placed more emphasis on the current policies and business projects of the government for globalization of Korean cuisine as compared to high school and college students (p<0.001). A high percentage of respondents perceived Korean cuisine to be 'old fashioned(44.6%), followed by 'difficulty in finding a good job(40.1%)'. Forty five% of the students responded that the important factor for Korean culinary arts education was the 'curriculum'. More than half of the students perceived 'ability to adapt traditional cuisine style to foreigners and modern customers' as a very important area. In terms of areas required to be included in Korean culinary arts curriculum, ‘basic cooking skills(4.49)' received the highest perceived need score, followed by 'languages(4.46)', 'traditional Korean food(4.33)' and ‘Korean food culture(4.21)'. The findings of the study can be used to develop a curriculum for Korean culinary arts major.

• Culinary science and hospitality research
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• v.14 no.3
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• pp.123-135
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• 2008

The purpose of this study is to investigate the priority order in the factors influencing college choice of students who are majoring in culinary art in Chungcheong-do. For the study, we set the decision-making factors of upper hierarchies and nineteen bottom hierarchies based on the literature review and employed the analytical hierarchical process(AHP). As a result, the first considering factor among 4 upper hierarchies for college choice was the educational environments of the department(0.378). The next came in the order named as follows: college and university grade(0.263), the educational environments of colleges or universities(0.244), recommendation(0.115). The first considering factor among the educational environments of the department was the aptitude for the major(0.323). The first considering factor in college and university grade was the entrance competitive rate(0.397). The first considering factors among the educational environments of the colleges or universities were scholarships and tuition fees(0.325). The first considering factor in recommendation was the recommendation of a high school teacher(0.295). This results of this study will contribute to the development of colleges and universities under the turbulent changes of educational environments.

• The Korean Journal of Food & Health Convergence
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• v.8 no.3
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• pp.25-35
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• 2022

The purpose of this study was to investigate the factors that determine whether college graduates majoring in culinary arts are employed. To achieve this purpose, this study largely divided the factors affecting the status of employment into the personal background, college life, and employment preparation activities factors. And, the data of 164 graduates who graduated from culinary arts-related departments participating in the Graduate Occupational Mobility Survey (GOMS) were used. The analysis results are summarized as follows. First, it was found that the health status and experience of job-seeking activities of college graduates majoring in culinary arts decreased the employment probability. On the other hand, major satisfaction and certification acquisition were found to increase the employment probability. Second, the health status and experience of job-seeking activities of graduates who participated in 2018GOMS were found to decrease the employment probability, and major satisfaction and grade were found to increase the employment probability. Third, it was found that only the health status of graduates who participated in 2019GOMS affected the status of employment. Therefore, in order to increase the employment rate of culinary arts majors at the end of COVID 19, universities need to make efforts to increase their satisfaction with their majors and their grades while attending college.