Exploring the Operational Status and Improvement Strategies of Course Assessment-type Qualification in Confectionary and Breads

This study aimed to analyze the operational status of the Course Assessment-type Qualification system in the field of confectionery and bakery, and to propose strategies for its improvement. To achieve this, a secondary data analysis was conducted through a review of relevant literature, and a Focus Group Interview (FGI) was held with five individuals who had direct experience in operating the course-based qualification system. The findings revealed that the Course Assessment-type Qualification system in the confectionery and bakery field had a high pass rate. The evaluation process consisted of both internal and external assessments, with required training hours set at 280 hours for industrial engineers and 390 hours for technicians. A total of 43 courses were offered across 34 institutions, including 19 specialized high schools, 10 vocational training centers, and 5 colleges. However, FGI results indicated several challenges in the field. These included negative perceptions of the qualification system, inconsistencies in the operational conditions of educational and training institutions, dissatisfaction with the external evaluation process, reduced learner motivation, and high dropout rates. Based on these findings, the study proposes improvement strategies such as the development of standardized curriculum models, the introduction of teacher training systems, and the enhancement of the educational environment.