DACUM을 이용한 조리전문가 직무분석 및 2년제 식품조리전공의 커리큘럼 제안 = Job Analysis of Owner Chef Specialist Based on the DACUM Method and Curriculum of Food and Cooking Course

다국어 초록 (Multilingual Abstract)

The purposed of this study was to define the job description of owner chef specialist, and to describe the duties and tasks based on the detailed analysis of the work focused on the food safety. Job analysis of food safety specialist was to identify by 8 professional panels and DACUM facilitator. It was made to fully explain the food safety specialist's task element, process, sequence and completed by DACUM analysis. Job definition of food safety specialist is a specialist who manages food safety through the analysis, safety evaluation, inspection, and hazard blocking in all processes of the purchase, distribution, storage, manufacture, and marketing of foods and food materials. Job description of the DACUM research chart for food safety specialist contained 7 duties and 79 tasks. Its duties were defined as the specific and independent work as food safety specialist, and were composed of 7 duties, i.e. hazard analysis of foods and food concerning affairs, safety evaluation of purchased food materials, safety management of food/food material distribution/storage, safety management of food manufacture, safety examination of food marketing, administration affairs about food safety, and self development. In the future, this study suggests the curriculum, which shall be the based for the program planning and operation of food safety concerning subjects of a lot of schools.

목차 (Table of Contents)

• Abstract
• Ⅰ. 서론
• Ⅱ. 연구 내용 및 방법
• Ⅲ. 분석결과
• Ⅳ. 결론 및 제언
• 참고문헌

참고문헌 (Reference)

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2 김창임, "현장조리사를 통한 조리전문가 직무 모델의 검증에 관한 연구" 35 : 9-19, 2009

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4 차진아, "직영 및 위탁 사업체 급식소 영양사 직무 명세 특성 분석" 3 (3): 141-158, 1997

5 박윤희, "직업교육훈련과정 개발을 위한 직무분석" 한국직업능력개발원 5-12, 2004

6 장명희, "조리교육의 운영 실태와 체계적인 조리인력 양성 방안" (사)한국조리학회 11 (11): 48-66, 2005

7 나영선, "전문대학 조리과의 교육내용에 관한 연구" 5 (5): 31-56, 1999

8 문현경, "영양사 직무요건서 작성 연구" 7 (7): 117-124, 2001

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10 한국직업능력개발원, "양식조리 직무분석" 한국산업인력공단 15-20, 2001

11 전문 조리사의 활용과 합리적 인력관리체계 구축/구논회, "안전하고 질 높은 학교급식을 위한 정책과제" 7-11, 2001

12 채영철, "식품위생법과 조리사의 업무분석" 5 (5): 93-112, 1999

13 배현주, "보건소 영양사의 직무 특성 및 일반적 특성과 직무만족도의 관련성에 관한 연구" 4 (4): 30-39, 1998

14 "http://www.nso.go.kr/std2006"

15 "http://www.kcce.or.kr"

16 "http://www.dacum.org"

17 Hesse, E, "Methodological issues of research to DACUM and curriculum conference" 1989

18 Norton, R. E., "Leadership training leadership series No. 67" The Ohio State University-Center on education and training for employment 1997

19 McCormick, E., "Job analysis : method and application" AMACOM 1979

20 김태중, "IPA를 이용한 특급호텔 조리사의 직무분석" 세종대학교 관광대학원 2007

21 Norton, R.E., "DACUM :Bridging the gap between work and performance" The Ohio State University and Dafasco Inc 1977