我國技專校院餐旅相關學系應屆畢業生自評烘焙專業能力之研究

Abstract

本研究旨在探討我國技專校院餐旅相關學系應屆畢業生自評烘焙專業能力，並且分析烘焙業界需求之烘焙專業能力與學生自評之烘焙專業能力的落差。研究結果可供學校在學生畢業前夕，瞭解其烘焙專業能力程度之參考數據，並幫助學校找出其落差的癥結點。 本研究以「我國技專校院餐旅相關學系應屆畢業生自評烘焙專業能力」之問卷，針對100學年度餐旅相關學系應屆畢業生作叢集抽樣調查，共發出810份問卷，有效回收560份，有效回收率69%。問卷回收整理後，經統計分析獲得以下重要發現： 一、 就烘焙專業能力而言，應屆畢業生自評所具備之能力程度由高至低順序分別為：態度、知識、技能。 二、 我國技專校院餐旅相關學系應屆畢業生自評烘焙專業能力在烘焙工讀經驗、畢業後將從事烘焙相關工作之意願等方面均有差異。 三、 我國技專校院烘焙相關學系應屆畢業生之專業能力與業界需求落差由大至小排序:在知識方面分別為「採購與成本控制」、「經營管理」、「市場行銷」；在技能方面分別為「產品研發能力」、「產品製作能力」、「產品品管能力」;在態度方面分別為「抗壓性」、「主動積極」、「恆心與毅力」 。

The purpose of this study was the self-reported of bakery professional competences of food and beverage / hospitality management department senior students at college level and analyze self-assess level of professional competency from students’ perception. A questionnaire was developed to survey 810 graduate majoring on bakery with stratified sampling method. The effective sample was 560 with available rate 69%. The data were analyzed by statistical analysis of descriptive statistics, factor analysis, t-test, , and Pearson correlation. Some results were found after statistic analysis: 1. The level of professional competency of senior students were determined in this study and they were assigned into “Attitude” ,“Knowledge”, “Skill” constructs.. 2. There was a noticeable difference for the required level of professional competency from students’ part-time job experiences and working willingness. 3. The knowledge of “purchasing and cost controls”, “operation management” and “marketing” were the top three importance issues of the gap between senior students and industry of “Knowledge” construct; the “products development”, “production”, “products quality control” were the top three importance issues of the gap between senior students and industry of “Skill” construct; the “stability and stamina”, “ambition”, and “ability of pressure resistance” were the top three importance issues of the gap between senior students and industry of “Attitude” construct. The conclusions can provide the reference resources for personnel training of food and beverage, and the design of food and beverage curriculum.