|Abstract: ||【摘 要】
The purpose of this study was to determine the “Required Professional Competences (RPCs)” of technology and vocational college students who studied on “Baking-Related” major. The “importance in nowadays” and “level of future requirements” of all RPCs were also studied. In this research, the questionnaire survey method was conducted with 464 members of Taiwan Bakery Business Organization and 61 chefs of pastry department in Taiwan International Tourism Hotel. The questionnaire was developed through the literature review, and professionals’ interviews.
The results of this study indicated that RPCs items were determined in this study and they were assigned into “Knowledge”, “Skill”, and “Attitude” constructs. Regardless of “importance in nowadays” or “level of future requirements”, the knowledge of “purchasing and cost controls”, “operation management”, “food nutrition and industrial sanitation & safety” and “marketing” were the top five importance issues of “Knowledge” construct; the “production”, “products development”, “products quality control”, “products appreciation”, and “products analysis” were the top five importance issues of “Skill” construct; and in the “Attitude” construct, the “responsibility”, “stability and stamina”, “team work”, “ambition”, and “ability of pressure resistance” were the top five importance issues.
Based on the results drawn from this research, speak more specifically, the courses such as management, shop operation, manpower resources management, purchasing and cost control, financial management, marketing of “Knowledge” section; baking practicing course, product research and development, sensory evaluation, art aesthetic, food analysis of “Skill” section; business ethics, interpersonal relationship, seminar, internship of “Attitude” section were suggested to the school and education related units as reference to revise curriculum standard in the future.
Key word: Baking, Required Professional Competences, Technology and Vocational Education.