Abstract
The purpose of this study is to clarify the academic retention strategies (components and procedures) for international students in culinary arts and confectionery hygiene training programs at professional training colleges. As a result of the qualitative research, it was found that the “components” required for the academic retention strategy for international students are the cook and confectionery hygienist class teachers (instructors and mentors), visa support staff, Learning Management System (LMS) staff, and supervisors. Next, the procedures were as follows: (1) gather only international students and provide visa support; (2) provide support for applying for scholarships; (3) provide orientation on post-enrollment learning and academic regulations; (4) provide motivation for understanding cooking utensils, ingredients, onomatopoeia, and collaborative teaching; and (5) set goals for future occupational image and make friends to achieve them. The following nine processes were found to be important, (6) teaching manners in group learning situations, (7) teaching student registration and use of the Learning Management System (LMS), (8) providing ruby for all subject materials, and (9) supporting attendance management and part-time work time management. The following nine processes were found to be important. In addition, the following nine processes were found to be important as a strategy for academic retention of international students in the cooking and confectionery hygienist training program: (1) the need for instructors and mentors, (2) motivation for all international students to understand cooking utensils, ingredients, and onomatopoeia, and to work together, and (3) the need to teach manners in group learning. Thirdly, it was suggested that it is necessary to teach manners in group learning.
