A study on the Korean food(Hansik) Curriculum of Culinary Art & Science related department - Focus on the mainly four-year universities in Korea -
Year: 2011
Type: article
Abstract: The main objective of this research was to investigate the Korean food (Hansik) Curriculum of Culinary Art & Science related department of mainly four-year universities in Korea. To accomplish this study, we performed an analysis regarding curriculum data from the homepage of nine universities. The method of this research was conducted by content analysis. The classification according to content analysis was conducted to 1) current status regarding Korean Food related curriculum, 2) a study on the Korean food related theoretical curriculum, and 3) a study on the Korean food related practical curriculum. As a result of this study, the most common opened curriculum was 'a study on the Korean food related practical curriculum'. The largest curriculum among 'a study on the Korean food related practical curriculum' was the Korean cooking skill of basic and intermediate. The following curriculum was the Korean traditional and royal cuisine related curriculum. These two curriculum were found based on data of Culinary related departments of mainly four-year universities in Korea. To summarize these results, in the cases of the general culinary-related departments, Korean food-related classes will need expansion. In addition to Korean food-related departments, increasing the opening of classes to learn regarding Korean foods will be needed.
Source: Korean Journal of Human Ecology
Author: Hea-Jung Chung
Institution: Woosong University
Language: English
Topic: Culinary Culture and Tourism
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W1997635205