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＜紀要論文＞
日本の調理製菓教育モデルの海外分校展開に関するケーススタディ
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| 概要 | A case study was performed as an example of a Japanese professional training college (Senmongakko) and its branch school in Korea in the fields of Culinary and Pastry Arts. For obtaining a license at ...many Japanese schools in these fields, it is generally set by the government office as to which subjects of school and the hours of each subject. But this Japanese professional training college gives weight to the learning outcomes and obtain remarkable educational results. These high educational outcomes were confirmed at the Korean branch school, which exceeds the Japanese main school, in spite of shorter school-time compared with Japan. One of the reasons is, most of the students in the Korean branch school are in their thirties who had social experience and would like to open their own restaurants or shops after graduation, and they strongly want to get an obvious outcome in a short time. The next reason is the students can do independent practice before and after school. In addition, they use one personal training stand per student in the Korean branch school (4 students use one training stand in Japanese main school) and this situation is thought to lead to a better outcome.続きを見る |
| 目次 | 1.はじめに 2.研究の方法 3.日韓の調理製菓系の職業資格と養成制度 4.N専門学校と韓国のNK学院 5.韓国における分校NK学院開校の背景 6.NK学院の実技を通して学ぶ教育内容 7.まとめ |
詳細
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| 登録日 | 2018.05.18 |
| 更新日 | 2021.03.03 |