English  |  正體中文  |  简体中文  |  Items with full text/Total items : 2737/2828
Visitors : 280195      Online Users : 5
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search
LoginUploadHelpAboutAdminister

Please use this identifier to cite or link to this item: http://ir.lib.stu.edu.tw:80/ir/handle/310903100/979

Title: 「三明治」教學、「Topping」教學效能與「最後一哩」之關聯性探討—畢業生觀點
A Correlation Analysis of the Sandwich Teaching Method and the Topping Teaching Method on the Effectiveness of Teaching Goals with the Last Mile Project from the Perspective of Graduate Students
Authors: 何映婷
Judy Y.T. Ho
Contributors: 陳清燿
C.Y. Chen
金融與風險管理所
Keywords: 最後一哩;Topping教學;三明治教學
Last Mile;Topping;Sandwich
Date: 2008
Issue Date: 2011-05-24 13:24:00 (UTC+8)
Publisher: 高雄市:[樹德科技大學金融與風險管理所]
Abstract: 本研究旨在於探討技職體系畢業生,透過教學方式與教學目的之關聯性分析、比較「Topping」教學與「三明治」教學效能的差異,並證實「Topping」教學與「三明治」教學何種教學較能達到「最後一哩」的目標。研究方法採用訪談的方式,從畢業學生觀點對「Topping」教學與「三明治」教學差異之探討,以瞭解「Topping」教學下之學生是否最能符合達到溫世仁提出的「最後一哩」之精神,達到「畢業即就業」的目標。

研究樣本為樹德科技大學管理學院第94學年、第95學年之畢業學生,於有限的樣本數中,實際地進行訪談。其畢業學生訪談樣本可分三部份:第一部份、單獨參與「Topping」教學之畢業學生8位;第二部份、單獨參與「三明治」教學之畢業學生6位;第三部份、同時參與「Topping」教學與「三明治」教學之畢業學生18位,合計訪談32位。

經由訪談進行資料分析,由畢業學生觀點發現:無論在課程設計、實習方式、實習時間、實習態度、同儕互動、職場意識、客戶互動7個因素中,「Topping」教學畢業學生實習過程與畢業後在職場上的表現均優於「三明治」教學畢業學生,「Topping」教學比「三明治」教學更具體實踐「畢業即就業」之目標,值得於技職院校廣泛推廣。
The main purpose of this paper is to explore the graduate students’ difference between the “Topping” teaching programme with the “Sandwich” teaching programme in the technological and vocational education system. A correlation analysis of the two teaching methods on the effectiveness of teaching methods and teaching goals was conducted. By interviewing to explore distinctions between “Sandwich” courses and “Topping” courses from the perspectives of graduate students, we seek to understand whether those who join a “Topping course are more likely to meet the spirit of the Last Mile provided by Mr. Sayling Wen to “be hired right after graduation”.

The study population consisted of graduate students for the school year of 2005 and 2006 of College of Management, Shu-Te University. Due to the limitation of research samples, the researcher decides to use in-depth interview as the main method of information gathering. The whole samples of graduate students are composed of three parts. In Part I, 8 graduate students who only join a “Topping” teaching programme were invited to answer the questionnaires; the second part, 6 graduate students who only join a “Sandwich” teaching were interviewed. Thirdly, 18 graduate students join both “Topping” teaching and “Sandwich” teaching programmes served as the research samples. In total there were 32 samples were interviewed.
According to data analysis results of the interview, from the perspective of graduate students, the main results of this study are as follow: It has been found that the performance during the internship and after graduation of graduate students who join a “Topping” course were all better than those who join a “Sandwich” course in seven teaching factors including the curriculum design, practice mechanism, practice schedule, student motivation, classmate relationship, occupational concept, and customer relationship. Furthermore, the “Topping” course has been proved to be more likely to “be hired right after graduation” than the “Sandwich” course, and deserved to be developed in training courses of universities of science and technology.
Appears in Collections:[金融與風險管理系(所)] 博碩士論文

Files in This Item:

File Description SizeFormat
「三明治」教學、「Topping」教學效能與「最後一哩」之關聯性探討—畢業生觀點__臺灣博碩士論文知識加值系統.htm國圖122KbHTML973View/Open


All items in STUAIR are protected by copyright, with all rights reserved.

 


無標題文件

著作權政策宣告:

1.

本網站之數位內容為樹德科技大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,惟仍請適度,合理使用本網站之內容,以尊重著作權人之權益。商業上之利用,則請先取得著作權人之授權。
 
2. 本網站之製作,已盡力防止侵害著作權人之權益,如仍發現本網站之數位內容有侵害著作權人權益情事者,請權利人通知本校護人員(clairhsu@stu.edu.tw),維護人員將立即採取移除該數位著作等補救措施。
 
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback