最後，本研究發現青年領航計畫對於研究參與者有所助益。儘管如此，若政府能夠設置輔導員，改善訓練者的教學技巧，將能夠幫助社會新鮮人與職場接軌。 ;Vocational school students are usually disadvantaged. Many of them come from poor family and lack of social and cultural resources. This research studies those whose professional development in related departments of food and beverage in order to explore the circumstances, the experiences, and the potentials of their learning.
In this qualitative study, participants well represent the diversity of the profession. They are from both private and public schools, evenly distributed in gender, and their expertise includes major food professions like Chinese cuisine, Western cuisine, and bakery. These participants are devoted in narrating as completely as possible their unique experiences in pursuing their professional career. The research results are presented biographically. The followings are the major findings of the study. 1.Students from related departments of food and beverage usually have limited cultural capital. However, as the increase of their family responsibility as their growing, they own special opportunities to both experience and familiarize the profession of food and beverage. 2.In addition to preparing license exam, formal curriculum of vocational high school could provide multiple informal curricula to nurture students’ creativity. 3.The working environment and atmosphere, including such hidden rules as gender bias and the patriarchal and authoritative onsite pedagogy, are critical to trainees’ early development in food and beverage profession. 4.Reflective veterans could be better onsite trainers for new trainees.
Finally, the finding also shows that the Youth Employment Pilot Project is helpful to people like the research participants. Nevertheless, it would be much better if there could be consultants to improve the trainers’ teaching skill and to help the trainees’ transition from school to work.
