델파이기법을 활용한 한국 식문화 선호유형에 따른 해외 조리학교 한식교육 프로그램 개발 방향 연구

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.