本研究目的在探討在臺灣廚藝系學生涉入程度以及不同背景廚藝系學生對涉入程度之差異性。採問卷調查法，廚藝系大二至大四學生為施測對象，有效問卷數為514份。研究結果顯示，涉入程度部分以吸引力平均得分為最高，生活中心性平均得分為最低。不同背景廚藝系學生對涉入程度部分，性別、公私立學校、就讀學校區域、是否廚藝相關證照、是否喜歡廚藝系和競賽得獎對涉入程度達顯著差異，性別部分，男性優於女性；學校類型部分，公立學校優於私立學校；廚藝證照部分，有廚藝證照優於沒有廚藝證照；是否喜歡廚藝系部分，喜歡廚藝系學生優於不喜歡廚藝系學生；競賽得獎部分，有參加競賽得獎優於沒參加競賽得獎。

The purpose of the study was to explore the involvement factors and degrees for college students majoring in culinary arts. The study tried to examine the differing responses to the involvement categories pertaining to students majoring in culinary arts with diverse backgrounds. For this study, 514 copies of questionnaires were distributed. The chosen subjects were students ranging from sophomores and seniors. According to the data collected, some findings concerning the category “Involvement” were shown as follows: Attraction scored the highest whereas Life Devotion the lowest. Students of different backgrounds responded differently to the three main categories aforementioned. Different backgrounds included the following factors: gender, school classification, school areas, culinary certificates, different degrees of liking for culinary arts, and awards. Various findings were identified for the three major categories aforementioned. For the category “Involvement”, the findings about the average were statistically significant and listed as follows: Males surpassed females; students from public schools surpassed those from private ones; students with certificates surpassed those with none; students emotionally involved in the said field surpassed otherwise students; students with awards surpassed those with none.