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KMID : 0665420100250060661
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Korean Journal of Food Culture
2010 Volume.25 No. 6 p.661 ~ p.670
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A Study on the Perception and Application of Distance Learning Method to Cooking Practice Subject - College Students with Cuisine-Related Majors in Seoul and Gyeonggi Areas -
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Kang Jae-Hee
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Abstract
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Although many studies have suggested that introducing the distance learning method, including Web-based learning, to a practice class is effective, studies applying the distance learning method to subjects who are practicing cooking are rare. The purpose of this study was to determine the perception of the distance learning method, the degree of computer use, and the use of distance learning by college students with cuisine-related majors to practice cooking. The results showed that most students used the distance learning method, and that the method was positively perceived, as it was a great aid in learning. Most of the cooking information was obtained through the internet, and the most effective learning media for practicing cooking was “e-learning” using a computer. The most effective learning method for those who were practicing cooking was a “face-to-face learning method”, because face-to-face type of teaching and learning was most universally recognized. Most of the students surveyed responded that using the distance learning method was a positive experience, indicating that cyber lectures could be applied at more universities for subjects practicing cooking.
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KEYWORD
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subjects practicing cooking, distance learning method, degree of computer use, e-learning, face to face learning method
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