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研究生:陳寬定
研究生(外文):Siou Sian-Liou
論文名稱:西餐廚藝專業教室教學功能之研究
論文名稱(外文):A Study on the Functions of Professional Classroom for Western Culinary Arts Instruction
指導教授:劉修祥劉修祥引用關係
學位類別:碩士
校院名稱:國立高雄應用科技大學
系所名稱:觀光與餐旅管理系
學門:民生學門
學類:餐旅服務學類
論文種類:學術論文
論文出版年:2009
畢業學年度:97
語文別:中文
中文關鍵詞:西餐廚藝專業教室教學功能空間設計餐飲設備
外文關鍵詞:western culinary art professional classroominstruction functionspatial designculinary equipment
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本研究針對西餐廚藝專業教室教學功能進行研究,以國立高雄餐旅學院西餐廚藝系西餐廚藝專業教室-202西餐廚藝專業教室與207新設西餐廚藝專業教室為例,藉由對老師與學生進行焦點群體訪談。探討國立高雄餐旅學院西餐廚藝系,目前現有202西餐廚藝專業教室與207新設西餐廚藝專業教室空間設計與設備使用後之功能比較。得知207新設西餐廚藝專業教室現有設備,乃針對202西餐廚藝專業教室設備使用後所發現之缺失,重新設計與規劃,惟207新設西餐廚藝專業教室於設計之始,無專家參與設計及限於採購法,致使207新設西餐廚藝專業教室西式爐台與瓦斯烤箱規格不符合實際操作需求。期以此研究結果,提供更完善先進的教育廚房空間設計與設備功能,進而提昇西餐廚藝教學品質,降低維修成本,未來能與產業界接軌的教育空間,及未來設計、規劃與研究參考。
The paper studies the instruction functions of the professional classroom of western culinary art. Focusing on the Western Culinary Art Professional Classroom No. 202 and the newly established Western Culinary Art Professional Classroom No. 207 of the Department of Western Culinary Arts of National Kaohsiung Hospitality College, the paper makes a case study. Through the focused group interviews with the teachers and students of the department, the study investigates the instruction situation of the Department of Western Culinary Arts of National Kaohsiung Hospitality College. The study presents the spatial design of the currently existing Western Culinary Art Professional Classroom No. 202 and the newly established Western Culinary Art Professional Classroom No. 207, and also compares the function of these two classrooms after using their equipments. It is known that the existing equipments of the newly established Western Culinary Art Professional Classroom No. 207 were re-designed, planned and constructed according to the shortcomings found after using the equipments of Western Culinary Art Professional Classroom No. 202. Nevertheless, by the time the newly established Western Culinary Art Professional Classroom No. 207 was to be designed, there was no expert participating in the design of classroom, and the design was limited by Procurement Act. As a result, the western stove and gas oven of the newly established Western Culinary Art Professional Classroom No. 207 do not meet the actual operation needs. It is expected that the research results of the study can provide more complete and advanced spatial design and equipment functions for educational kitchen, further improve the instruction quality of the western culinary art, and reduce the maintenance cost. It is also hoped that in future a kind of education space available to connect with industries of the private sector can be established, and the analytic results of the study can be a reference for the design, planning and studying of future western culinary art professional classroom.
摘 要 I
AbstractII
誌 謝III
目  錄IV
表 目 錄V
照 片 目 錄VI
一、緒論1
1.1研究動機1
1.2研究目的2
二、文獻探討4
2.1西餐廚藝教學之發展4
2.2西餐廚藝專業教室教學空間設計與教學功能4
2.3西餐廚藝專業教室設備採購與驗收流程5
2.4危害分析重要管制點8
2.5綠色廚房9
三、研究方法11
3.1資料蒐集11
3.2訪談對象與抽樣方式11
3.3焦點群體訪談法13
四、研究結果分析15
4.1西餐廚藝專業教室功能設計規劃之問題15
4.2對西餐廚藝專業教室功能之期望34
五、結論與建議46
5.1結論46
5.2建議49
5.3後續研究建議58
參考文獻59
附錄一、西餐烹飪專業教室之參考設備與器具(中英文)60
附錄二、法國Paul Bocuse School學校設備圖75
附錄三、老師訪談逐字稿82
附錄四、學生訪談稿逐字稿87
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