국내 4년제 대학 조리학과 교과과정 내용분석 및 개선방안 연구

Content Analysis on the Curricula for the Culinary Art & Science Department of 4-year Universities in Korea

The purpose of this study was to investigate the culinary art and science department curriculum at respective 4-year universities in Korea. Data were collected and analyzed from the web pages of 22 universities. Using content analysis, all the subjects were sorted and classified to describe the main aspects and current status. The analysis reveals the following findings: an average of 37 culinary art & science major classes per school are available; lecture subjects vs. practice laboratory occupy a nearly equal ratio of 50:50 with cooking laboratory practice subjects constituting the majority; and field experience/internships being mandatory nearly all universities. The subjects were grouped into 4 categories including basic cooking practice labs, advanced cooking practice labs, culinary science lectures, and management theory lectures. the study further compared and defined more details on the aspects of the importance of each category and curriculum indicating individual school specialties. Finally, a general curriculum model for culinary art and science programs at 4-year universities was suggested.