Abstract
This study investigated the preferences for Korean cuisine and directions for developing educational programs among students who have received Korean cuisine education at foreign culinary school in Thailand. Using the Delphi method, participants emphasized the cultural, innovative, flavorful, traditional, and healthy aspects of Korean food. Their main reasons for engaging in Korean cuisine education were experience, taste, health, and culinary skill acquisition. Practical recipes, appropriate curriculum design, language proficiency, and integration of theory and practice were identified as important educational methods. This research can serve as foundational material for the development of Korean cuisine education programs being conducted abroad and be anticipated to lay the groundwork for K-food's global establishment through diverse cross-cultural follow-up studies.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
