• Journal of vocational education research
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• v.37 no.2
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• pp.167-190
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• 2018

This study examines based on Cultural-Historical Activity Theory, graduate school student-workers' learning and developmental transfer in school and work. For this purpose, a question is raised. how do components of activities in school and workplace impact on learning and developmental transfer? For this study, based on the results of In-depth interview, questionnaire was designed and quantitative research has been conducted. This study analyzed 288 graduate school student-workers. As a results, First, the components which have an effect on learning were analyzed and the results show that among the components of the school activity system, the competitiveness reinforcement from object, the role of academic major from division of labor, and the interaction with professors from community are significant variables. Second, in case of developmental transfer, the activeness of class participation from tool, the role of academic major from division of labor, and the interaction with professors from community are significant variables of the school activity system and the self realization from object, the role in the workplace from division of labor, the interaction with supervisors from community, and the systemization of work from rule are significant variables of workplace activity system. On the basis of the findings, implications of the study and suggestions for further research are discussed.

• Journal of Fisheries and Marine Sciences Education
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• v.10 no.2
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• pp.115-128
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• 1998

Fisheries and merchant marine high school education is the core for human resources of fisheries and merchant marine industries. In the past, fisheries and merchant marine high school education was terminal education producing skilled worker in water area. But fisheries and merchant marine high school education are rater desired on educational role of helping student go on to college and to have continuing education after graduate high school. In this regard, the central purpose of this study was direction of basic composition on the 7th revised curriculum for the fisheries and merchant marine high school. The specific objectives were follow contents, this study present importance for 7th revised curriculum, and comparative analysis by the change of direction of basic composition from 1st revised curriculum to 7th revised curriculum. Also, this study present direction of basic composition on the curriculum in accordance with a change and demand of industrial society. The objective on the 7th revised curriculum for fisheries and merchant high schools is to teach students basic knowledge and skills related to fisheries and merchant marine industries, and self-reliant attitude so that students can get to the successful career roles in the rapidly changing industrial society.

• Journal of Practical Engineering Education
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• v.5 no.2
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• pp.163-168
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• 2013

The vicious cycle of over-education has been made. That is, higher education enrollment rate is high, but university graduate employment rate is low. To eliminate this cycle and relieve youth unemployment and young people to enter the labor market early, dual education and training system is needed. This dual system can support working and learning in parallel. So, worker can get the opportunity pre-employment and post-learning and improve his/her job skills. Recent MOOC (Massive Open On-line Course), a new form of online education system, has emerged. MOOC combines education, entertainment and social networking, and emphasize the interaction between faculty and student and between students. The educational contents of MOOC are available free of charge. Using newly changed online education environments we can effectively provide knowledge and skills. In technology and engineering education hands-on training is necessary. In order to support work based learning dual system for worker to work and learn in parallel, we should build the multi-learning system to combine the online education and campus hands-on practice.

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.51-67
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• 2004

This study analyzed the effects of nutrition technicians' hygiene education on cooking workers' performance of hygiene management in order to ensure the security of school meals. The situation of cooking workers' disposition in subject schools was elementary school(51.1%) and middle school(48.9%) and the type of meals was rural area type(54.2%), urban type(36.5%). and island and isolated area type(9.3%). The methods of meals management were single cooking(88.2%) and joint cooking and management(11.8%). The type of distributing meals was distributing in a dining room(93.5%), in a classroom(3.7%), and in both dining room and classroom(2.8%). Nutrition technicians' employment form included regular(53.5%) and daily(88.2%). Their education was junior college graduate(50.2%), university graduate(44.8%). and graduate school students(5.0%). Cooking workers' employment form included daily(88.2%) and regular (11.1%). suggesting that most were regular. Most cooking workers(77.4%) had at least high school certificate. Regarding the situation of cooking workers' disposition in subject schools, the number of student per one cooking worker was found as 91-120(37.2%), 61-90(22.6%). 60 and under(21.l %). 121-15006.7%). and 151 and over(2.5%). Cooking workers' level of performance of hygiene management was post-working stage(66.37/75 marks), pre-working stage(64.22/75 marks). and working stage(20.34/25 marks), The counting of meals articles in a pre-working stage(20.34/25 marks). temperature and required time in a working stage(18.78/25 marks), and machinery equipment and hygiene in a pre-working stage(21.40/25 marks) showed lowest of performance, which suggest poor service of hygiene. Cooking workers' performance of hygiene management by working stage showed the significant difference with school class(p<.001), type of schools with meals(p<.05). state of cooking workers' employment(p<.001), and cooking worker's disposition(p<.05). A working stage showed the significant difference with type of schools with meals(p<.05). A post-working stage showed the significant difference according to type of schools with meals(p<.05), and the methods of meals management(p<.05), and cooking workers' disposition(p<.05). In the execution of hygiene education, individual hygiene was highest(94.8%), followed by the management of machinery equipment and tools(89.7%), food poisoning and microorganism(94.7%), and the method of food treatment(76.4%). A yearly plan of hygiene education included established(83.9%) and not established(l6.1%). Regular education included not executed(25.1%), 2-3 times a month(l6.1%), and more than 4 a month(4.0%) and occasional education was not executed(57.0%), 1-3 times a month(26.3%), and more than 4 a month(l5.7%). In the methods for hygiene education, oral education(95.7%) was used most, followed by demonstration(10.5%), poster/photo(10.5%), video/slide(3.7%), and computer(3.7%). Frequency of improvement and complement of hygiene education included once a month(56.3%), once a year(20.7%), by quarter(l1.5%), and every six months(1l.5%). Newspaper was used most in materials of hygiene education, followed by internet, TV, nutrition technician's reeducation, information exchange between members, educational office's training, and reference book, and educational office's material. and symposium. Cooking workers' assessment of the effect of hygiene education was conducted through observation(56.8%), check table(l5.2%), question(l4.0%), and examination(14.0%). The reason of cooking workers' low level of performance included habitual custom(53.9%), lack of understanding(20.4%), overwork(l4.6%), and lack of knowledge(l1.l%) and the reason of difficulty in hygiene education included lack of time(55.3%), lack of understanding(27.6%), lack of knowledge and information(8.7%), and lack of budget(48.0%).

• Journal of Digital Convergence
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• v.14 no.6
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• pp.415-423
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• 2016

Numerous studies have been made on the negative effects of online games, as the negatives effects of the usage of online games have been recognized as social issues. However, this is a study on the positive functions of online gaming; more specifically, on how the guild activities on online games affect the user's leadership. This study has conducted in-depth interviews with online games, and drew the result using Giorgi's phenomenological analysis as for the methodology. 3 people participated in the research - a high school student, a university student, and an adult office worker - all of whom with experiences of guild leading on online games. To achieve the goal of this study, this study based the subjects' experience to analyze how online game guild activities have affected leadership on the subjects' real lives. As a result, timidity turned into initiation; not only leadership, but also decision making ability and coworking ability, as well as problem solving ability have shown improvement. Through this study, one can see that among the elements of online game, experience in guild activities is providing opportunities for enhancing leadership and possibilities for improving various other abilities. I hope more researchers continue studying interesting and diverse powers of online games based on this study.