本研究旨在確認廚師綠色職能指標，並進行指標的重要性及表現程度分析，期能確認廚師綠色職能缺口，以利後續提出強化廚師綠色職能的策略。為達成上述目的，以自編李克特五點量表「廚師綠色職能問卷」為工具，於2009年6~8月間針對資深廚藝教師與資深廚師各發出250份問卷，回收有效問卷266份，有效回收率為 53.2％。經因素分析，獲廚師綠色職能五構面30項指標；五構面為綠化廚房與服務、生態廚藝原理、餐飲衛生安全、生態美食信念及節能快速烹調。針對各指標的「重要性」及「表現程度」之分析發現， 30項指標皆屬「重要但表現仍待加強」。換言之，本研究建構的廚師綠色職能五構面30項指標都是重要的，但目前廚師在各指標之表現度尚未達滿意，急待加強。

This study was to identify the indicators of chefs’ green competencies (CGC) and to investigate the priority of CGC to be improved for the sustainable development of restaurant industry in Taiwan. To attain the aims mentioned above, a self-developed questionnaire of CGC with 5-point Likert-type scale for Importance-Performance Analysis (IPA) was used for data collection. The IPA survey was administered during June thru August, 2009. Five hundred copies of CGC questionnaire were delivered to senior culinary educators or chefs. The valid response rate was 53.2% on the 266 responses available. Five factors with the Cronbach’s α value at 0.78 or up and 30 indicators of CGC with a minimum of 0.5 of factor loadings were extracted via exploratory factor analysis. Five factors are denominated as follows: greening kitchen and services, principles of eco culinology, hygiene and safety of food and beverages, beliefs on eco-gastronomy, and energy-saving and speedy cooking. This study plotted the findings of IPA to 2x2 quadrant grid with the crosshair of scale-oriented at the point 4 which indicated the researcher expected CGC achieved to the threshold of important level and satisfactory performance at least. The analysis revealed the 30 CGC indicators are important enough but received rather low marks of chef’s eco performance. The results provide evidences for guiding future curriculum development of culinary art education for sustainability in Taiwan.