원문정보
The Study of 4-year bachelor's degree Curriculum in Culinary Arts
초록
영어
With the improvement of life quality, food service industry and food culture become civilized to increase in greater demand for chefs or human resources learned culinary techniques. On this, many institutes, schools, and even universities competitively open culinary arts and the related courses. The problem under this situation is that 4-year bachelor's degree in universities could not make big differences, rather experiences are accepted. A dominant position of 4-year bachelor's degree is a pressing need.
Accordingly, this study shows how to make a culinary arts curriculum of 4-year bachelor's degree intensive, rigorous and superior to that of 2-year associate degree.
Various classes teaching management and motivation of employees, leadership and communication skills, and purchasing and cost controls. Profound classes in science, culture, and history of foods. Building up self-development through a presentation class. Promoting on-the-job training and an active exchange between overseas and colleges.
목차
Ⅱ. 이론적 배경
1. 조리 교과 과정의 개념
2. 조리 관련 학과의 개념
3. 선행연구
Ⅲ. 조리 관련 학과의 교과 과정 현황
1. 조리 관련 학과 현황
2. 2년제 대학 조리 관련 교과 과정의 현황
3. 4년제 대학교 조리 관련 교과 과정의 현황
4. 2년제 대학ㆍ4년제 대학교 조리 관련 교과 과정의 비교
Ⅳ. 조리 관련 교과 과정의 문제점 및 개선방안
1. 문제점
2. 개선방안
Ⅴ. 결론
참고문헌
ABSTRACT