連貫性教學設計對提升學生學習成效的影響－－以供膳創新模組運用於營養系學生創意飲食的專業核心能力為例

The Infulence between Continuity Instrudional Design and Learning Effectiveness Applied Food Innovation Module Teaches in Nutritional Student for Professional Core Competencies as an Example

國內營養師校園養成教育中為配合高等考試需求，一直首重臨床營養知能之教授但食物製備技能較為不足。為了讓學生日後在職場成為拿得起筆桿、進得了廚房的全方位營養師，而規劃供膳創新模組，整合一至三年級之課程，包括餐點設計、團體膳食管理、食品調理學等實驗，依循供膳製備核心能力，從菜單設計、食物製備、團體膳食、經營管理等漸進式方式，取得具協調性、可行性與視覺性的飲食品質。整體學習成效中，九成學生能達到各項核心能力標準並擁有高滿意度，面對專業實習的學習成長也顯著高於他校相關科系學生，部分學生更獲得國內外餐飲比賽獎項肯定。故透過整體性的模組教學，能有效提升未來營養專業實習或職涯效益，提升及展現營養師之專業能力。

It is the dominant part of college students in Taiwan to acquire the identification of nutritionist from the Ministry of Examination R. O. C. Education from the university is in the progress for the examination. However, not only clinical knowledge has been valued as one of the important but now, culinary preparation skill has gotten booming up recently. For the sake of enhancing the abilities for the position, the educational set puts the focus on the combination of culinary designs, dietary group management, and food preparation from the sophomore to the junior. Steps by steps, cooperation, achievement, and visionary are satisfied with students around 90 percentage in the program. Compared with any other students from different universities in the intern period are mostly above, even more, some of them have achieved awards for kinds of culinary completions. In conclusion, the program is absolutely beneficial for career pathway, intern experience, as well with professional abilities of nutritionists.