餐飲產業在臺灣除了多元以外，新世代的飲食風味更帶動周邊產業的蓬勃發展，其中廚藝在餐廳中為重要的一環，而廚師對於餐飲之影響甚鉅（Chuang, et al., 2008; Robinson & Barron, 2007）。有鑒於此，本研究主要目的在探討廚藝系學生的技能學習成果，並以學習取向來規劃學生未來進入業界的自我認知（柯文華、李佳靜，2010）。本研究利用學期授課叢集抽樣調查法，以「不同年級」為背景自變項、「自我認知」、「目標設定」做為依變項，了解學生在學習過程中自我認知與未來人生的目標設定。以「自我認知」、「目標設定」做為自變項、「學習成果」做為依變項，探討廚藝系學生技能學習成果。研究樣本為環球科技大學餐飲廚藝系一、二、三年級學生，所蒐集的資料利用SPSS 20.0套裝軟體做為資料分析工具。180份問卷中，有效問卷共計167份。在自我認知研究顯示：學生對於將來步入業界成為廚師，會先自我要求廚藝領域的相關技能。在目標設定研究顯示：學生對於廚藝技能學習會因有乙級證照的畢業門檻，必須更用心投入技能學習，學習有困境也會盡自己能力，朝著目標來達成任務。在學習成果研究顯示：樂意提供職場環境回饋給學校並分享同儕與學弟妹。統計分析利用單因子變異數及多元迴歸分析後，研究結果發現：(1)不同年級在生涯自我認知、目標設定及成果期望的感知上有顯著差異。(2)不同年級之廚藝系學生在「生涯自我認知」以二年級學生表現程度最好。(3)不同年級之廚藝系學生在「目標設定」以二年級學生表現程度最好。(4)不同年級之廚藝系學生在「成果期望」以二年級學生表現程度最好。(5)生涯自我認知及目標設定對於廚藝系學生之學習成果期望有顯著回歸預測力。

In addition to the diversity of the catering industry in Taiwan, the diet styles from the new generation have also driven the booming development of the supporting industries. Culinary Arts play an important role in restaurants, and the chef has a great influence on catering (Chuang et al., 2008; Robinson & Barron, 2007). In view of this, the main purpose of this research was to explore the skill-learning achievements reached by the students in the Department of Culinary Arts, and to implement the learning orientations to plan the students' self- cognition for the industry in the future (Ke & Li, 2010). In this research, the cluster sampling survey from the semester course was conducted to explore the skill-learning achievements reached by the students in the Department of Culinary Arts. The self-cognition and goal setting were as the dependent variables, and the different graders were as the background independent variables. This was to understand students’ self-cognition in the learning process and the goal setting for their future life. Meanwhile, the self-cognition and goal setting were as the independent variables, and the learning achievement was as the dependent variable. This was to explore the students’ skill-learning achievements in the Department of Culinary Arts. The research samples were collected from the students of freshmen, sophomores and juniors in the Department of Culinary Arts in TransWorld University. The SPSS 20.0 software package was implemented for data analysis. Among the 180 questionnaires, a total of 167 questionnaires were valid. In the self-cognition, the finding shows that students who enter the industry to become chefs in the future will firstly request themselves to acquire relevant skills in the culinary arts. In the goal setting, the finding shows that students will devote themselves to culinary skills learning, try their best to overcome the difficulties in learning to achieve their tasks towards their goals due to the graduation threshold of Grade B certification. In the learning achievement, the finding shows that students are willing to provide a workplace environment as feedback to the school and share them with peers and schoolmates. Statistical analysis with One-way ANOVA and Multiple Regression Analysis were implemented. The research results were shown as followings: (1) There were significant differences in self- cognition, goal setting, and expectation of learning achievement from different grades of the Students in the Department of Culinary Arts. (2) The sophomores performed as the highest ranking in career self-cognition among the different grades of the students in the Department of Culinary Arts. (3) The sophomores performed as the highest ranking in goal setting among the different grades of the students in the Department of Culinary Arts. (4) The sophomores performed as the highest ranking in expectation of learning achievement among the different grades of the students in the Department of Culinary Arts. (5) The career self-cognition and goal setting had significant regression predictive power on expectation of learning achievement to the students in the Department of Culinary Arts.