• Culinary science and hospitality research
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• v.14 no.3
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• pp.156-164
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• 2008

This study analyzed the effect of the environment of cooking education institutes on students' study satisfaction and re-registration in Busan, in order to provide those students with good education environment and useful information. The survey was conducted from March 25th to April 11th, 2008. 300 copies of the questionnaire were distributed and 293 copies were returned, among which 270 copies(unsuitable 23 copies were excluded from the analysis) were included as reliable statistical data for analysis. To figure out the result, frequency analysis, reliability verification(Cronbach's Alph), factor analysis and regression analysis were employed in this study. Analyzed factors included cooking environment factor, education service factor, additional factor and lecturer's attitude factor. For the regression analysis to find out the effect of cooking education environment factor on study satisfaction and re-registration, it was found that cooking environment factor, education service factor, additional factor and lecturer's attitude factor had significant effect on study satisfaction and re-registration, which meant that the assumptions 1, 2, 3, 4 and 5 were adopted in this analysis. For the regression analysis to find out the effect of the satisfaction for the environment of cooking education institutes on re-registration, it was found that study satisfaction had significant effects on re-registration and the assumption 6 was adopted. Through this study, it was suggested that the satisfaction and re-registration of cooking education institutes were influenced by all factors, especially for cooking environment and education service. Thus, it is necessary to improve the old environment for cooking education and cooking education programs. Also, continuous study should be conducted to secure potential customers in the future.

• Journal of the Korean Home Economics Association
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• v.48 no.9
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• pp.113-123
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• 2010

This study describes the beginning and further development of a collection web-based materials for an efficient approach to culinary practice education. A database was created using a five-step process of analysis, design, development, operation and evaluation. The menu for the web-based culinary practice educational materials included cooking basics, the real status of cooking, cooking related knowledge, performance evaluation, a data room and a bulletin board. As at 30 July, 2010, the datadase of educational materials, contained a total of 571 items. These comprised 139 cooking pictures, 33 recipes, 22 cooking videos, 74 cooking animations, 57 collections of basic knowledge, 14 evaluation reports, 21 supplementary textbooks, and 211 sets of other related information. The webbased materials are adequate for culinary education purposes, and their use is expected to be very highly valued.

• Nutrition Research and Practice
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• v.15 no.1
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• pp.106-121
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• 2021

BACKGROUND/OBJECTIVES: The objective of this study was to examine factors affecting cooking behavior at home. We examined components of the theory of planned behavior, perception of cooking skills, and socio-demographic variables affecting cooking behavior at home. SUBJECTS/METHODS: The study sample included 425 women raising elementary school children living in South Korea. They responded to an online structured questionnaire. The variables affecting cooking behavior at home were assessed using hierarchical regression analysis. RESULTS: The frequency of cooking behavior at home was 14.1 meals per week. Most respondents showed an intention regarding cooking behavior. The average score for attitude toward cooking behavior at home was 15.1 points (scale of 1 to 25). Attitude and cooking behavior showed a significant positive correlation (P < 0.01, r = 0.22). The subjective norm was 14.6 points (scale of 1 to 25). The subjective norm showed a significant correlation with cooking behavior (P < 0.01, r = 0.18). The control belief was 2.8 points (scale of 1 to 5). The control belief and cooking behavior showed a significant correlation in all questions (P < 0.01, r = 0.25). The subjects were significant confident about their cooking skills, except for Kimchi. Perception of cooking skills showed a significant correlation with all questions concerning cooking behavior (P < 0.01, r = 0.30). Significant variables for predicting intention regarding cooking behavior were perception of cooking skills, employment status, income, and attitude. Significant variables for predicting cooking behavior were employment status, income, control belief, number of children, and behavioral intention. CONCLUSIONS: In order to provide nutrition education to increase cooking behavior at home, it is necessary to have a positive attitude toward cooking behavior, increase control belief, and improve confidence related to cooking skills. Moreover, differentiated education based on the employment status of women is needed.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.165-182
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• 2014

This study has been carried out to provide marketing materials concerning recognition of parents and students for operators of private cooking education institutes and useful information for the parents who are to send their children to such training institutes, by identifying the effects of the quality of educational services and educational environment of cooking education institutes on satisfaction and positive recommendation intention of trainees. Especially, educational services and educational environment of cooking education institutes that provide education to foster skilled workforce in specialized culinary area were analyzed in detail to draw effective data. Firstly, it has been studied if educational services of cooking education institutes such as educational contents, service of instructors and educational service quality had positive effects on the level of satisfaction about the institutes. Secondly, looking into effects of satisfactory environmental service of cooking education institutes, such as educational environment and quality of administration, on behavioral intention, it has been surveyed that all factors affected satisfaction of students. Thirdly, as for the effect of use intention of action of cooking education institute on positive recommendation intention of trainees, it has been shown that satisfaction with educational services and environment had an effect on positive recommendation intention as well as on intention of reregistration. Therefore, it can be suggested that marketing strategies and management strategies need to be established in a way that quality of education services and educational environment provided by cooking education institutes can render positive behavioral intention to customers of cooking education and the education market through differentiated strategy establishment.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.301-309
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• 2009

This study investigated school food service employees' recognition of sanitation and sanitary education in the Kyunggi area of Korea. In terms of personal hygiene, over 90% of the food service employees acknowledged personal hygiene and regarded it as important. Inspection of personal hygiene before cooking occurred "everyday" (85.5%); however, 17.2% continued cooking after dissatisfactory personal hygiene was identified. The food service employees thought that contaminated food materials (35.3%) was the biggest cause of foodborne illness. Approximately 71.4% of the respondents answered that sanitation education and testing related to cooking were conducted "once every month". In addition, 56.4% answered that education on cooking sanitation was "lots of help" and 36.3% answered it was "very helpful". Upon examining the food service employees' awareness about cooking sanitation over 90% were aware of sanitary cooking methods, and 46.1% responded that their biggest difficulty in performing sanitary cooking procedures was excessive work duties due to a lack of food service employees.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.1
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• pp.74-82
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• 2004

The study was aimed to estimate the degree of recognition of, satisfaction with and needs for cooking practice education. 300 female students of middle schools and high schools in Seoul, Kyung-gi, Inchon area were targeted fer the research, which has been conducted from January 1st to December 20th in 2003. The crosstab, the t-test, and the ANOVA analysis were processed as methods using SPSS. The study showed that most of students had experienced cooking exercises, and the degree of satisfaction of the high school group was higher than that of the middle school group. Both groups answered they wanted more time for the cooking practice classes and the middle school group had the greater necessity. The necessity far practice lessons of cooking traditional foods reaches n high level in both groups, All the students answered they liked both western and traditional foods, but preferred the traditional food to the western one. They also believed the traditional food was more healthy than the western one. In terms of the needs for cooking practice education, the middle school group wanted to learn how to cook cake, pie, steak potato chip, and hamburger, while the high school group wanted cake, pie, steak sandwich, and potato chip. As for the traditional food, the middle school group wanted to learn how to cook Naegmyun(cold noodles), fried rice, rice hash, dumpling soup, and knife-cut noodles. The high school group, however, picked knife-cut noodles, fried rice, iced noodles, rice hash, and rice-cake soup.

• 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 the Korean Society of Food Culture
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• v.7 no.2
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• pp.157-171
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• 1992

This study attempted to investigate the effect of housemaker's interest in dietary life on the knowledge of cooking principles and cooking methods, and on the daily meal management. Housemakers whose age ranged from 20 to 50 were surveyed in their residence. The results of this study were as follows. First, the level of interest in dietary life was positively related with ages, education and income levels. Moreover, housemaker who did not work or did not take care of relatives had higher level of interest in dietary life than those who did. Second, most housemakers bought foods and prepared a meal by themselves. The average time spent in preparing meals was 2 to 3 hours, and the number of side dishes cooked per day expect for the main dish was 5.46 percent of the total respondents ate out more than once a month for a 'family tie'. Third, there was no relation between the knowledge of cooking principle and the variables such as ages, education and income levels. Fourth, the level of the knowledge of cooking method about Korean traditional dishes was positively related with ages, education and income levels. In addition, housemakers who did not work or did not take care of relatives had less knowledge of Korean traditional dishes than those who did. Finally, the interest in dietary life was significantly correlated with the knowledge of cooking principle and cooking method of Korean traditional dishes.

• Journal of Korean Home Economics Education Association
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• v.3 no.1
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• pp.1-13
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• 1991

The purpose of this study is to find out problems through looking into the actual condition of management and the extent of application in cooking practice in High School Home Economics Education, and as a practical subject, to present some basic materials to contribute to accomplishing the object of High School Home Economics Education through trying to find a direction to enhance educational value. The contents of this study are these ： to study with a theoretical background character, object, and contents of Home Economics referring to related books and to investigate the actual condition of management, the extent of application to life of cooking practice unit, and standard of recognition of students and teachers about this subject and to find out rational and efficient method of management. 552 girl students and 72 home economics teachers in cities and counties in Kangwon-do were asked to answer the answer-sheet prepared. The result of this study is summerized as follows. 1. Most of the respondent regard the characters and objects of Home Economics as a matter of basic education, education for life, and education for the wholeman, but they neglect the aspect of education for a course of this subject. 2. Among the contents of Home Economics, students are much interested in the Unit of preparing table, especially in cooking. Most of the teachers teach the cooking unit with only explanation without practice because of the lack of material and human resources. 3. Students have desire to do cooking practice, but the extent of application of their real life appears to be low. 4. It appears to be necessary that boy students as well as girl students should learn Home Economics as an education for preparation for managing housework. 5. Home Economics teachers are mostly satisfied with their teaching profession. But teachers who have been teaching for 3 or 5 years appear not to be satisfied with it. 6. Although Home Economics teachers can teach Cooking practice Unit with confidence, they usually do it with theory rater than with practice, and they evaluate it after practicing, but most of them do not add the result to the student’s grade. 7. They use most of the cookers fixed on the standard list of High School Cooking Practice appliances, but they seldom use electric heating cookers.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.136-150
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• 2016

As foodservice industry has been developing, more people are interested in healthy life and want to learn cooking. This study validated the moderating effect of education program on cooking institutes. Also the present study revealed cause and effect relationship among the education environment, the satisfaction and reregistration intentions by conducting a survey for trainees in cooking institutes located in Busan and Gyeongnam area. For the purposes of the study, conjunction and organic cause-and-effect relationship of entire model was validated by using an exploratory factor analysis, confirmatory factor analysis and structural equation modeling with 313 trainees who have used cooking institutes. A nested model and basic model were established to analyze the moderating effect of education program. The adjustment role of education program was validated with ${\chi}^2$ difference considering the degree of freedom between two models. As results of the analysis, the education service was statistically significant in all factors except the effect on education satisfaction. The education program has moderating effect on the relationship between the level of instructor and satisfaction degree, and between satisfaction degree and the reregistration intentions. Therefore, this study suggests that managers of cooking institutes should recruit instructors with excellent capability in order to operate the education program very well.