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題名:大學生品味、創意自我效能、廚藝創造力關係之研究
作者:潘雅玲
作者(外文):Pan,Ya-Lin
校院名稱:國立彰化師範大學
系所名稱:工業教育與技術學系
指導教授:張菽萱
學位類別:博士
出版日期:2019
主題關鍵詞:品味廚藝創造力創意自我效能savoringculinary creativitycreative self-efficacy
原始連結:連回原系統網址new window
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本研究探討大學生品味、創意自我效能及廚藝創造力之關係,進一步探究創意自我效能在二者變項間之中介效果。研究對象為臺灣地區大學餐飲相關科系學生,採用問卷調查法,以立意抽樣方式,發放問卷600份,並回收問卷541筆後,其中5筆為無效問卷,有效問卷536筆。以SPSS 22.0版軟體進行量表信度分析、項目分析及因素分析,以檢驗量表之信效度;並以Mplus7.4結構模式分析版軟體進行驗證性因素分析。 本研究主要分析學生的不同背景變項對各研究變項之差異情形及各研究變項間影響之情形,研究發現:一、台灣餐飲系大學生創意自我效能(M)在品味(X)與廚藝創造力(Y)關係間有中介效果。二、台灣餐飲系大學生之不同個人背景變項在品味、創意自我效能與廚藝創造力各變項皆有顯著差異。最後根據研究結果,對台灣餐飲相關科系之創意及廚藝教育提出建議,以資參考。
This study aims to examine the relationship among university students’ savoring, creative self-efficacy and their culinary creativity.The research based on positive psychology, using purposive sampling, a total of 600 survey questionnaires were distributed by mail to culinary-majored in universities of all over Taiwan. The mainly analyzes the differences between the students' different background variables on each research variable and the impacts among the research variables, and analyzes the data using SPSS and Mplus7.4 statistical methods.The reuslt of this study findings include:1.university students’ contextual variables significantly affect their savoring, creative self-efficacy, perceived support for culinary creativity;2.both students’ savoring and their perceived support for culinary creativity.
This study concludes with a discussion of their implications and some suggestions for future research on the education and culinary creativity.
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