The Effects of Quiz-based Applications and Linked Imitation Drawing Activities on the Cooking Job Skills of Students with Intellectual Disabilities Attending Majoring Courses
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[Purpose] The purpose of this study was to verify the effects of quiz-based applications and linked imitation drawing activities on the cooking job skills of students with intellectual disabilities attending majoring courses. [Method] Participants consisted of three female students with intellectual disabilities attending the majoring courses, and the experimental environment consisted of a classroom in the majoring courses and a cooking room in the restaurant business. In the study design, the multiple probe baseline design technique between participants in a single subject study was used, and the baseline, intervention, maintenance, and generalization consisted of experimental conditions. As for the independent variable, the procedure of using various contents composed of quiz-based applications as iPads and imitation drawing activities were constructed in conjunction. The dependent variable consisted of cooking tteokbokki and fried food in the cooking room of a restaurant with tteokbokki as its main menu. [Results] As a result of the study, participating students effectively acquired cooking job skills through intervention programs and also showed effectiveness in evaluating generalization in which locations were differentiated. [Conclusion] Through this, the establishment of a meaningful functional relationship between the independent variable and the dependent variable applied to the participating students and the implications of the above conclusion were discussed.
Abstract
[Purpose] The purpose of this study was to verify the effects of quiz-based applications and linked imitation drawing activities on the cooking job skills of students with intellectual disabilities attending majoring courses. [Method] Participants consisted of three female students with intellectual disabilities attending the majoring courses, and the experimental environment consisted of a classroom in the majoring courses and a cooking room in the restaurant business. In the study design, the multiple probe baseline design technique between participants in a single subject study was used, and the baseline, intervention, maintenance, and generalization consisted of experimental conditions. As for the independent variable, the procedure of using various contents composed of quiz-based applications as iPads and imitation drawing activities were constructed in conjunction. The dependent variable consisted of cooking tteokbokki and fried food in the cooking room of a restaurant with tteokbokki as its main menu. [Results] As a result of the study, participating students effectively acquired cooking job skills through intervention programs and also showed effectiveness in evaluating generalization in which locations were differentiated. [Conclusion] Through this, the establishment of a meaningful functional relationship between the independent variable and the dependent variable applied to the participating students and the implications of the above conclusion were discussed.
참고문헌 (31)
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