餐飲相關科系學生的專業發展歷程：五個臺灣的個案

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题名:	餐飲相關科系學生的專業發展歷程：五個臺灣的個案
作者:	李貴民;Lee, Kuei-Ming
贡献者:	學習與教學研究所
关键词:	技術型高中;餐飲管理科;專業發展;成長的家庭責任;vocational high school;department of food and beverage management;professional development;family responsibility of growing
日期:	2020-05-21
上传时间:	2020-06-05 17:41:47 (UTC+8)
出版者:	國立中央大學
摘要:	技職生的弱勢從其出身背景、社會與文化資本匱乏可見一斑。研究者藉由探究餐飲相關科系學生的專業發展歷程，讓讀者們看見他們在學習過程中面臨的實際狀況，透過這些經驗看見他們發揮潛能之處。本研究以質性方法進行探究，研究參與者具有其代表性，他們來自於公、私立學校，男女比相當，且他們具備的餐飲專業囊括中、西餐及烘焙。這些研究參與者透過敘說的方式完整呈現其追求專業技能之獨特經驗。本研究以傳記的方式呈現研究結果，主要的發現有以下幾點： 1.餐飲相關科系學生雖然文化資本不足，但當他們擔負起「成長的家庭責任」時，卻會因此特殊的機會讓他們體驗及熟悉餐飲專業。 2.除了證照考試之外，職業學校的正式課程亦可提供多元的非正式課程學習機會，以激發學生的創意。 3.職場環境、工作氣氛，包含其中的潛規則，如：性別歧視及以家父長式的權威式教學，在餐飲專業的發展初期具有關鍵性的影響。 4.具備反思能力的資深員工對於社會新鮮人來說為好的教育訓練者。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.
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