The Guidelines for Enhancing Knowledge and Proficiency in Food Decoration Skills: RMUTP

Sansanee Thimthong, Kanchanok Phunaonin, Natcha Chareonsak, Luksika Putsam, Intheema Hiran-Akkharawong, Prachya Paemongkol, Supuksorn Masavang, Nanoln Dangsungwal
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Abstract

The purpose of this study was to examine the level of knowledge and skills related to food decoration, and to identify consistent study activities for each academic year in the food service industry's student program through correspondence analysis. The population was 304 people. The results demonstrated a high level of knowledge and behavioral learning in the area of artistic skills. An analysis of the correlation between the academic year and activities aimed at enhancing knowledge, skills, and creativity in the art of food decoration revealed that the 1st year students engaged in activities related to analyzing food decoration design, the 2nd year students focused on the fundamentals of food decoration, the 3rd year students explored visual elements and art principles in food design and decoration, and the 4th year students assessed their ability to design food decorations before class. Activities to enhance art skills involved 1st year students participating in exhibitions, 2nd year students participating in artificial decoration activities, and 3rd and 4th year students participating in culinary workshops and learning about food decoration techniques. Activities to enhance creativity involved the 1st and 2nd students creating images from points, the 3rd students participating in art camp activities, and the 4th students learning how to add value to food through plating and photography.
提高食品装饰技能知识和熟练程度的准则》:RMUTP
本研究的目的是考察与食品装饰相关的知识和技能水平,并通过对应分析确定餐饮行业学生课程中每学年的一致学习活动。研究对象为 304 人。结果表明,学生在艺术技能方面的知识和行为学习水平较高。通过分析学年与旨在提高食品装饰艺术的知识、技能和创造力的活动之间的相关性,发现一年级学生参与了与分析食品装饰设计相关的活动,二年级学生重点学习了食品装饰的基础知识,三年级学生探索了食品设计和装饰中的视觉元素和艺术原理,四年级学生在课前评估了自己设计食品装饰的能力。提高艺术技能的活动包括一年级学生参加展览,二年级学生参加人工装饰活动,三、四年级学生参加烹饪工作坊并学习食品装饰技巧。提高创造力的活动包括一、二年级学生根据点创作图像,三年级学生参加艺术营活动,四年级学生学习如何通过摆盘和摄影为食物增值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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