Cooking And Nutrition Dietary Secondary Vocational School Teachers Competency Model Building Research

Research purposes:This study was to construct secondary vocational school cooking and nutrition diet for Professional Teachers competency model, scientific and reasonable for secondary vocational school cooking and nutrition dietary specialized teachers in human resource management, secondary vocational school cooking and nutrition specialized teachers meal selection, appraisal, training to provide a scientific basis and development.Methods:Firstly,20 secondary vocational school courses in cooking and eating nutritious food, teachers behavioral event interview (BEI), two assess personnel competency dictionary for recording text encoding, and then use a questionnaire to 152 secondary vocational school courses in cooking and eating nutritious food teacher investigated.Conclusions:(1)By studying the results:Learn students to understand the status quo and trends in the food industry, teamwork, emergency response capability within the food and beverage industry contacts, innovative, self-improvement and the ability to communicate these eight competency is to identify secondary vocational school culinary and nutritional and dietary professional teachers of competency.(2)Construction of excellent secondary vocational school cooking and nutrition dietary specialized teachers competency model (including two factor eight competency) and general secondary vocational school cooking and nutrition dietary specialized teachers competency model (including the four factors 12 competency).