| 摘要: | 由於人類活動導致氣候劇烈變遷，已無形中加劇暖化的現象，故以飲食與生活為例，本研究動機(一)在於消費者只停留價格上的比較，忽略分析產品的內容；(二)綠色餐飲管理教育未深入學生實際應用層面--現今學生能有基礎的認知且提升不少其環境素養，但實際執行應用的能力卻有限；(三)國內外尚未有職校結合綠色餐飲教育與烹調技術之研究；(四)期望透過教育的過程深植於未來的公民心中。故本研究以綠色餐飲教育方式，透過中餐烹調實習課程的教學、實務操作來引導學生正視暖化問題所帶來的環境變化，並將正確的觀念與態度帶回家庭，助於全民節能減碳風氣的形塑。本研究採問卷調查法--針對臺灣餐飲管理科班級、人數密集度最高之桃園區為研究母群體，得有效問卷400份。統計方法SPSS12.0 for Window進行資料統計分析，以α=.05採用描述統計、因素分析、T檢定、變異數
分析、雪費事後比較法、Pearson相關積差以及多元迴歸做進一步的探討。此外，在有關於實驗法部分，特別針對中餐烹調實習課程洗滌器具及食材
水量之測量、各階段廚餘廢棄率記錄前後測比較。獲致以下結論：
一、曾參加過綠色教育相關活動者僅佔58.7％。顯示透過適當綠色餐飲教
育的教學，傳遞正確的全球暖化概念，並強化學生實際參與做一結合
與落實生活之應用管理有其必要性。
二、不同背景變項餐飲科學生對於綠色餐飲教育概念之認知具有正面、積
極的態度。全球暖化感受認知之答題率以受過綠色餐飲教育達成率最
高為95％，他校於暖化成因影響表現得分為76％。
三、桃園地區餐飲科學生中餐烹調技術態度與行為，學生參與及校方宣導
實施綠色餐飲教育於中餐烹調課程者，比未實施者有較佳顯著差異。
四、桃園地區餐飲科學生應用綠色餐飲教育於中餐烹調實習課程與結果有
顯著正相關。
五、應用綠色餐飲教育於中餐烹調實習課程急待深入探究的問題頗多。
(一)為何綠色餐飲教育於中餐烹調實習的應用性偏低？
(二)大家都知道綠色餐飲教育應該是較為重要，究係因為不易落實執
行水量、廚餘廢棄量之測量亦或與實際配課時數需求不符，或其
他原因有待深入探討。
(三)對於綠色餐飲教育於中餐烹調實習的方針與定位，有待釐清與擬
訂務實的做法以利執行。
六、經由實驗觀察，實施綠色餐飲教育之學校水量測量部份，有明顯減少。
其廚餘廢棄率亦由原本之3.81kg，降為2.69kg。
依上述，本研究結果可供餐飲管理科未來餐飲科課程教學與未來人才
培育規劃之參考依據。
Due to human activities leading to severe climate changes, they potentially exacerbate the global warming phenomenon. Due to diet and lifestyle for example, the motivations for this study are (a) that consumers stay on the price comparison, ignoring the analysis of the contents of the product; (b) to enhance green food and beverage management education of students in-depth practical application level -- today's students have a basic understanding and an enhanced environmental literacy, but the actual execution of the application is limited; (c) to pioneer in domestic and foreign vocational schools combined with the green education and chinese cooking techniques research; (d) expecting through the process of education to deeply root in the hearts of the citizens of the future. In this study, the green food cooking teacher in-service training, through teaching practices to guide the students to face up to global warming brought about by the environment changes and the correct concept and attitude back to their families, contributes to build up the atmosphere of less carbon by national saving energy.
This study is a questionnaire survey -- Through Taiwan Food and Beverage Management classes, the number density Taoyuan District for the study population, 400 effective questionnaires are collected. Statistical Methods SPSS 12.0 for statistical analysis of the Window, with α = .05 using descriptive statistics, factor analysis, t-test, ANOVA, Scheffe post hoc comparison method, the Pearson product moment correlation and multiple regression are used to further explore. In addition, on the part of the experiment, especially washing utensils and ingredients for Chinese cooking in internship, the water volume measured and the various stages of food waste discarded rate records are compared before and after. The following conclusions are obtained:
Variable catering students of different background have a positive and constructive attitude for the concept of green food and beverage education awareness. The rate of global warming feelings cognitive answers for the green education students reaches the highest rate of 95% , in performance scores due to the impact of global warming for other schools is 76%.
Second, the Taoyuan District catering students in Chinese food cooking technology attitude and behavior, student’s participation and school’s advocacy to implement green education in Chinese cooking courses, are better than other schools which are significantly different.
Third, the Taoyuan District catering students in the application of green catering education in the Chinese food cooking techniques, and the results are significantly positive correlated.
Through experimental observation, water measurement part in the implementation of green food and beverage education school, there is significantly reduced. Kitchen waste rate are also reduced from originally of
3,81 kg to 2.69kg.
According to the above, the results of this study are available for reference in food and beverage teaching and future personnel training and planning in the subject of the food and beverage management. |
