ARCS기법을 활용한 NCS 식음료 실기수업이 학습동기에 미치는 관계에 관한 연구: 특성화고등학교 대상으로

Abstract

The purpose of this study is to apply the ARCS technique, one of the motivation theories, to the food and beverage class of the NCS learning module of a specialized high school to identify the effect on students" learning motivation by enhancing creative thinking. To verify this, 54 experimental groups and 54 control groups in the 1st and 2nd grades of D high school located in Yangcheon-gu, Seoul were conducted from August to November 2022, and a total of 10, 50-minute classes were conducted and ARCS In order to find out the effect of the NCS food and beverage practical class using the technique on learning motivation, a survey was conducted before and after, and a conclusion was drawn by measuring it through the survey. As a result, NCS food and beverage practical classes using the ARCS technique were verified to have a positive effect on the learning motivation of students in specialized high schools, and positive changes were also found in students" perceptions of classes and learning using the ARCS technique. confirmed. Therefore, this study has significance as data to expand the scope of research on NCS food and beverage practical education by examining the effect of NCS food and beverage practical classes using the ARCS technique on learning motivation for vocational high school students.