The purpose of this study is to investigate the relationship between educational environment, major satisfaction, career decision making, and career decision-making self-efficacy in culinary vocational colleges. Respectively. In addition, the model and the research hypothesis of this study were derived from the theoretical considerations of the above variables, and the research hypothesis proved through empirical analysis.
The survey method was based on the characteristics of the trainees, and the researchers explained the purpose and purpose of the survey to the researchers at each culinary vocational school. The questionnaire distributed 450 copies for two months from April 1 to May 30, 2018, and retrieved 440 copies of the questionnaire. The questionnaire was distributed 410 times Were used for final analysis.
In this study, six hypotheses and 15 hypotheses were set to identify the relationship between educational environment, major satisfaction, career decision making, and career decision-making self-efficacy in culinary vocational colleges. The results are as follows.
First, the hypothesis was adopted that the educational facilities will have a positive (+) effect on major satisfaction in the culinary vocational college. The hypothesis that the education program will have a positive effect on the satisfaction of major was rejected. The hypothesis that the instructor will have a positive (+) effect on the satisfaction of major is adopted. The hypothesis was that the image of the training area would have a positive (+) effect on major satisfaction. In the hypothesis 1, the hypothesis was rejected and three hypotheses were adopted.
Second, the hypothesis that educational facilities have a positive effect on career decision making in the educational environment of culinary vocational college was rejected. The hypothesis that educational programs have a positive impact on career decision making was rejected. The hypothesis was adopted that the instructor would have a positive effect on career decision making. The hypothesis was adopted that the image of the training area would have a positive impact on career decision making. The hypothesis that educational facilities have a positive effect on career decision-making self-efficacy in the educational environment of culinary vocational college was rejected. In the hypothesis 2, the two hypotheses were rejected and two hypotheses were adopted.
Third, the hypothesis was adopted that educational facilities will have a positive effect on career decision-making self-efficacy in the educational environment of culinary vocational college. The hypothesis that the education program had a positive effect on career decision self - efficacy was adopted. The hypotheses were adopted that the instructor would have a positive effect on career decision self-efficacy. The hypothesis that the image of the training area will have a positive effect on career decision self-efficacy was adopted. In the hypothesis 3, four hypotheses were adopted for the effect of the educational environment of the cooking vocational school on career decision self-efficacy.
Fourth, the hypothesis that the satisfaction of major in culinary vocational college will have a positive effect on career decision making was adopted.
Fifth, the hypothesis that the satisfaction of major in culinary vocational college will have a positive effect on career decision self-efficacy was adopted.
Sixth, the hypothesis that the career decision making of culinary vocational college will have a positive effect on career decision self-efficacy was adopted.
The limitations of this study are as follows.
First, this study used the self-reporting method of the respondents through the questionnaire. Results may vary depending on the content of the questionnaire, composition, awareness, or consciousness of the respondent. Therefore, if we investigate more research methods in parallel, more meaningful results will be obtained.
Second, this study was limited to cross-sectional studies and was conducted at a specific point in time. In order to make a more efficient judgment on the influence of the variables such as the educational environment, the learning satisfaction, and the educational achievement of the culinary education institution trainees, it is necessary to analyze according to the time change. Research should be done.
Third, it is difficult to generalize the results of the study by selecting students from the education and training institutes in Daegu, Kyungbuk, Busan and Kyungnam as the research population. Future research should broaden the scope of research and generalize it to a wide range of populations. However, this study also implies that this study provides the index of the efficient management of the students to the teachers who are in charge of the education work in the culinary education institutions.