فاعلية منهج مراقبة جودة الأغذية المطور في ضوء المعايير العلمية لتنمية المكون المعرفي و أخلاقيات المهنة لطلاب الثانوية الفندقية

Abstract EN

The current research aims to know the effectiveness of the developed food quality control curriculum in the light of scientific standards for developing the knowledge component and professional ethics for students of Technical Secondary Hotel Schools.

The experimental processing tools (student book, and teacher's guide to the food quality control approach developed in the light of scientific standards using constructive learning strategies)As for the measuring tools, they are (the knowledge component test and the professional ethics scale).

(Prepared by the researcher)The basic research group was restricted to the fourth grade students of Technical Secondary Hotel School in Minia, and the sample size reached (23) students.

Measurement tools were applied to them before and after the teaching process using the teaching and learning tools.

The search results refer to: there is a statistically significant difference at the level (0.01) between the mean scores of the research group in the pre and post applications to test the cognitive component in favor of the post application.

Also there is a statistically significant difference at the level (0.01) between the mean scores of the research group in the pre and post applications in the profession ethics scale in favor of post application.