An Exploratory Study on the Relationship Between Recognition and Utilization of the Master Craftsman Confectionery Certification System and Job Satisfaction

This study aims to explore the impact of the Recognition and utilization of the Confectionery Skills Qualification System on job satisfaction. A survey was conducted with 124 certified confectionery professionals, focusing on their Recognition of the qualification, its practical utilization, and job satisfaction outcomes. The Recognition of the confectionery qualification system was found to be meaningfully associated with both the perceived necessity of the qualification and the adequacy of its operation. While Recognition showed a notable association with job improvement, no significant relationship was observed with personnel treatment. A strong association was observed between the perceived necessity of the qualification and job improvement, whereas the adequacy of operation showed a relatively weaker association in this regard. In terms of personnel treatment, the necessity of the qualification demonstrated a moderate relationship, but no clear association was found between personnel treatment and operational adequacy. Based on these findings, practical suggestions are offered for strengthening the workplace application of the certification system, enhancing personnel evaluation mechanisms, and introducing preferential recognition and treatment for certified confectionery professionals.