中餐丙級技術士技能檢定規範適切性之探討－監評人員

A Study of the Appropriateness of Regulations for the Skill Test of the C Class Technique Cook in Terms of Chinese Culinary Art Based on Examiners

10.6572/JHHE.2(4).2

張承晋(Chen-Chin Chang)；王淑瑜(Shu-Yu Wang)；林國欽(Kuo-Chin Lin)

技能檢定 ； 檢定規範 ； 適切性 ； Skill Test ； Test Specifications ； Adequacy

餐旅暨家政學刊

2卷4期（2005 / 12 / 01）

497 - 517

繁體中文

The study was trying to explore the examiners' attitude, cognition and expectation to the appropriateness of regulations for the skill test of the C class technique master in terms of Chinese culinary art. Research was conducted by questionnaire and subjects were focused on the examiners. There are 191 questionnaires being distributed totally and effective sample size is 135. The reliability of sample with Cronbach α is 0.97. Several statistical methods such as ANOVA, Fisher LSD, frequency distribution, t-test are used to find out the importance of regulations and the cognition degree of skewness in personal. We obtained some results in terms of the degree of cognition in both ＜||＞food preparation＜||＞ and ＜||＞nutrition knowledge＜||＞ which are female's cognition of importance was higher than that of male's; but education degree and career demonstrated a difference in the academic test of item pool (p＜0.05 and p＜0.001); different degree of education and years of service in restaurants have different influence on the analysis in standard of sanitation (p＜0.05). In addition, the proportion of academic test in different items about the rules, examiners prefer to remain or add the degree of difficult. In the skill test of technique and sanitation analysis, teachers prefer to agree the competitive and suggestive questions. The study suggests that the rule of skill test of the C class technique cook should be in coordination with the need of practical operation, and proper modifications should be made to meet with the people's requirements for health in foods, by this way to advance the quality of test to achieve its goal.

The study was trying to explore the examiners' attitude, cognition and expectation to the appropriateness of regulations for the skill test of the C class technique master in terms of Chinese culinary art. Research was conducted by questionnaire and subjects were focused on the examiners. There are 191 questionnaires being distributed totally and effective sample size is 135. The reliability of sample with Cronbach α is 0.97. Several statistical methods such as ANOVA, Fisher LSD, frequency distribution, t-test are used to find out the importance of regulations and the cognition degree of skewness in personal. We obtained some results in terms of the degree of cognition in both ＜||＞food preparation＜||＞ and ＜||＞nutrition knowledge＜||＞ which are female's cognition of importance was higher than that of male's; but education degree and career demonstrated a difference in the academic test of item pool (p＜0.05 and p＜0.001); different degree of education and years of service in restaurants have different influence on the analysis in standard of sanitation (p＜0.05). In addition, the proportion of academic test in different items about the rules, examiners prefer to remain or add the degree of difficult. In the skill test of technique and sanitation analysis, teachers prefer to agree the competitive and suggestive questions. The study suggests that the rule of skill test of the C class technique cook should be in coordination with the need of practical operation, and proper modifications should be made to meet with the people's requirements for health in foods, by this way to advance the quality of test to achieve its goal.

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