본 연구는 4년제 대학 중국어 전공자들을 위한 국가직무능력표준(NCS) 기반 관광서비스 분야 교과목 개발 모색을 목표로 하였다. 4차 산업혁명에 따른 일자리 변화와 중국과의 관계를 고려할 때, 서비스산업의 성장과 중국어 필요성의 요구는 관광서비스 분야의 교과목 도출로 이어지며 나아가 맞춤형 인재양성의 교육목표에도 부합된다. NCS기반 관광서비스 분야 교과목 개발 첫 단계에서는 관광산업전망 동향과 부산 지역 대학교의 교과목 현황을 분석하였다. 다음으로, NCS 분류에서 관련된 직무와 능력단위를 도출하여 부산 지역적 특성을 고 려한 맞춤형 교과목을 개발하였다. 마지막으로 NCS 능력단위요소에 따른 수행준거 및 지식, 기술, 태도를 바탕으로 각각의 교과목 프로파일을 작성하였다.

이 글은 동아대학교 교양중국어 교육의 문제점을 진단하고 해결방안을 제시한 것이다. 동 아대학교 교양중국어를 담당한 5인의 교수자를 대상으로 설문조사하여 교양중국어에 대한 인 식과 요구를 살펴보았다. 이로써 동아대학교 교양중국어는 수준별 분반의 부재, 과다한 학급 규모, 학과교양 과목과의 차별화로 인해 수업의 내용과 방법에 제약이 있음을 고찰하였다. 또 절대평가를 선호하는 교수자 요구에 반하는 상대평가제도 실시, 외국어교육 현실에 적합하지 않는 강의평가 설문항목의 문제 등을 분석하였다. 이에 단대별 상황에 적합한 분반 설계, 폐 강기준 완화와 분반별 수강인원 상한선 조정, 특별학점 인증제도 마련, 절대평가로 전환, 강 의평가 설문항목 개선 등의 해결방안을 제시하였다. 담당교수 5인의 교육경험을 리서치한 이 글이 국내 대학 교양중국어 교육현황과 개선에 대한 실제 사례로서 교양중국어 교육의 활성 화와 제도적 개선을 환기시키는 계기가 될 수 있기를 바란다.

본 연구는 대학 중국어 교육에 필요한 어휘 선정의 기준이 되는 『詞彙等級大綱』와 『신HS K 어휘』를 비교하고, 이를 바탕으로 대학 중국어 기본 어휘 선정에 적용할 수 있는 기준과 이를 위한 설계 방안을 마련하고, 이와 관련하여 어휘 교육에 활용 가능한 교육방법들을 모 색해 보았다. 또한 여기서 제안한 방안을 토대로 대학 중국어 교육에서 활용할 수 있는 중국 어 어휘 교육과 관련된 활동들을 제시하고자 한다.

The purpose of this study is to seek some characteristics of Korean translation of Chinese idiomatic expressions. The paper uses an intermediate-level Chinese conversational textbook titled New Speaking Chinese. The data consist of 90 Chinese idiomatic expressions. Whether a Chinese expression is replaced with a Korean idiom, Chinese idioms can be classified into the two major types: 1) mutable idioms, and 2) immutable idioms. Then mutable idioms are further divided into two subtypes: 1A) identical/similar images, and 1B) substitutional images. Likewise, immutable idioms can be divided into two subtypes: 2A) idioms with general explanations requiring no ethnic information about China, and 2B) idioms with special explanations requiring special background knowledge about Chinese cultures and history. The results show that type 1 is only responsible for 39% of all the Korean translations. Type 2 is responsible for 61% of the translations. For further analysis, type 2A has been most frequently used, with 55% of all data, and type 2B has been least used, with 6% only, but draws particular attentions of translators. For the other two types, there were type 1A with 26% and type 1B with 13%, respectively. Pedagogical skills for appropriate translation of Chinese idioms along with classroom activities are suggested.

This study aimed to investigate the perception and preferences related to Korean food according to the ethnicity of university students in Yanbian, China. Korean food was preferred by Korean-Chinese as compared with Chinese students, and Korean-Chinese students preferred Korean food more than Chinese food. Both Korean-Chinese and Chinese preferred Korean food more than traditional Chosun food. More Korean-Chinese than Chinese students had positive perceptions of Korean food, which included foods made with jang, kimchi smell, and healthiness due to diversity. For evaluation of Korean food taste, more Chinese than Korean-Chinese subjects thought Korean food is not greasy and hoped salty taste. Both awareness and preferences related to Korean food were significantly higher in Korean-Chinese than Chinese students. Meat foods (so-galbi, dak-galbi, jang-jorim) were relatively high in terms of preference in both Korean-Chinese and Chinese students. Moreover, Chinese students preferred Korean traditional foods (sujeonggwa, yakgwa, gangjeong). In Korean- Chinese students, Korean representative traditional foods (kimchi, jangajji) and Korean traditional holiday foods (tteokguk, mandu-guk) were relatively low in terms of preference. This study found that the traditional food culture of Korean-Chinese has been maintained in Yanbian, whereas there is a change in the young generation.

This study aimed to investigate the perception and preferences related to Korean food of university students in Yanbian, China. Self-administered questionnaires were collected from 306 (124 males and 182 females) students. The preferences for Chinese food (44.7%) and a combination of Korean (32.0%) and Chosun food (12.4%) were similar, and Korean food was more preferred than traditional Chosun food. The main reason for preferences for Korean food was taste. The perception of Korean hot spices and kimchi smell was not good, whereas positive perceptions where held for foods made with jang, new Korean food experience and healthiness of Korean food. Awareness of Korean food was in the order of bibimbap, kimchibokkeum- bap, gimbap, baechi-kimchi and ttoe-bbokki. Preference order was bulgogi, so-galbi, jang-jorim, dak-galbi and dewaeji-galbil. Meat foods and Korean traditional foods were relatively high, whereas kimchi, ttoe-bbokki and bibimbap were relatively low in terms of preference. More female than male students preferred Korean food, and the perception of new food experience and healthiness of Korean food were positive. Moreover, both awareness and preference related to Korean food were significantly higher in female than male students. These results can be used as a foundation to prepare a localization strategy of Korean food to China.

본 논문은 2016년 중국 대학입시 어문과목의 출제문항을 분석하여 2016년 중국 대학입시 의 특징과 변화, 그리고 어문 과목의 출제형식과 중점을 검토했다. 2013년 중국공산당 18대 3 중전회 이후 중국의 대학입시는 중앙정부의 정치적 방향성이 큰 비중을 차지했다. 구체적으 로는 일점사면(입덕수인을 핵심으로 하고 사회주의 핵심가치, 전통문화, 의법치국, 창신정신 을 심화)”의 원칙이라 할 수 있다. 본 논문은 이러한 출제원칙들이 2016년 입시 어문 문항에 서 인물전기 중심의 문언문 독해 지문, 전통문화 요소에 대한 강조, 창신정신과 현실성을 반 영한 작문 문항 등의 특징으로 구체화되었다고 생각된다. 이는 최근 고위공직자 사정, 중국몽 과 소프트파워에 대한 추구 등 현대 중국의 시대적 과제를 반영한 내용이라 할 수 있다.

Yang, Myung-hee & Kim, Bo-hyeon. 2017. “A Study on Korean Language Anxiety in the Classrooms of Advanced-level Korean Language Learners for Academic purposes: With Chinese Students in Graduate School in Korea”. The Sociolinguistic Journal of Korea 25(1). 119~141. The aim of this study is to examine the level of and the factors for Korean language anxiety in the classrooms of advanced-level Korean language learners for academic purposes. To this end, 60 Chinese students attending graduate school participated in the survey with the questionnaires: i.e., PRCA and FLCAS. The results suggest as follows. First, the Korean language anxiety level in the classrooms of the Chinese students is likely to be high. Also, it is not because of the participants’ traits, but because of the classroom environment. Second, there are 5 factors for Korean language anxiety in the classrooms; communication anxiety with native speakers, communication anxiety, fears of negative evaluation and failing in class, Korean proficiency anxiety, and negative attitudes toward class. Especially, the forth factor suggests that Korean learners needs an educational intervention of Korean, even after they enter undergraduate or graduate institutions. Third, there is a negative correlation between Korean language anxiety in the classroom and a residence period in Korea. That is, it is necessary to give them as many opportunities as possible for being exposed to Korean by a Korean educational intervention.

This study aimed to examine the health-related lifestyle habits and eating behaviors according to gender, ethnicity, and residence type of university students in Yanbian, China. Self-administered questionnaires were collected from 302 university students. Of the male students, 12.1% and 42.0% were in the underweight and overweight groups, respectively, and of the female subjects, 21.3% and 16.3%, were in those respective groups. More male than female students preferred the overweight body somatotype. In contrast, about 49.4% of female students were hoping to be underweight, and female students had more obvious difficulties with body somatotype perception, whereas their exercise frequency and time spent exercising per day were much less than those of male students. More Chinese than Korean-Chinese subjects exhibited regular eating habits, which included eating at the same time everyday and at the same frequency per day; these habits were, accompanied by generally healthier lifestyle habits regarding regularity of activity and exercise time. Self-boarding students had a significantly higher BMI (23.7±5.1 kg/m2) and were more likely to be overweight (43.5%) as compared to students who lived in a dormitory or with family. Salty taste was preferred by Chinese students more than Korean-Chinese students, and greasy taste was preferred by Korean-Chinese students as compared with Chinese students. This study found that inherent and environmental factors are related with the dietary behaviors of university students in Yanbian, China. Further studies are required to elucidate the structural elements of family life and the sociocultural factors associated with dietary behaviors in Yanbian.

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was ‘easy access to Korean food restaurants’ (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were ‘taste’ and ‘price’ (Chinese foreign students 72.7% and 18.2%, Chineselocals 59.1% and 22.7%, respectively), and needed improvements for Korean food were ‘spicy and salty taste’ and ‘nutritional aspect’ (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was ‘Garlic’ (18.0%) in Chinese foreign students, and ‘Red pepper powder’ (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.

This study will analyze the problems of the backward (obsolete) textbook contents and the stereotyped (imprisoned) teaching methods in classroom implemented by the Korean universities who teach advanced Mandarin conversation lesson in this digital era, and then put forward one possible solution called the model of “Flipped Learning”(“Flipped Classroom” is also included), which could teach advanced Mandarin conversation lesson by flexibly using Internet E-books. The existing education’s paradigm is discarded by teachers and students, and the textbooks’ role is changing rapidly and dramatically along with the education spread and knowledge diffusion via Internet. Through the flexible usage of the latest Internet E-books, not only the politics, economics, cultures, media and press of Chinese modern society could be known, but also our young generation (post 90s, post 00s)’s thought and vision. In a “Flipped Classroom” which gives conversation lesson, it could be expected that weak study will and motivation could be stimulated; uninterested and dull lessons could be inverted into spirit-lifting ones which contain endless lively activities; and those students who used to learn passively could maximize their ability to solve problems all by themselves in their learning process.

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: ‘Factor 1. Cleanness and service quality’, ‘Factor 2. Food quality and price’, ‘Factor 3. Physical environment’, ‘Factor 4. Convenience’, and ‘Factor 5. Service environment’. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, ‘ventilation of dining room’ is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.

The purpose of this study was to investigate the awareness, eating experience, and preference of kimchi, and the sensory evaluation of kimchi from Chinese and Korean students residing in Korea. General information (including age, sex, duration of staying, living status) was collected. A questionnaire was used to collect the information on awareness, eating experience, and preference of kimchi and dishes made with kimchi. Sensory evaluations were carried out on a 10 point scale. All subjects (37 Koreans, 43 Chinese) were aware of kimchi, with 98% of the Chinese subjects recognizing kimchi as a Korean traditional food and 65% having eaten kimchi at least once a day. The types of kimchi preferred by Chinese subjects were generally sweet and not over-bearing in seasoning, hotness, or ripeness. The more frequently eaten foods made with kimchi were jjigae, bokkeumbap, bibimbap and kimbap. However, the more preferred dishes made with kimchi were bossam, jeongol, bokkeum, jeon, and ramyeon. The Chinese subjects were especially sensitive to spicy odors (4.6±2.2/10), salted seafood odors (4.6±2.3/10), offodors (4.4±2.3/10) and aftertaste (5.9±2.1/10) compared to Korean subjects. Taken all together, the perception as well as sensory characteristic of kimchi needs to be improved for the globalization of kimchi.

Yi Yu-mi & Park Jae-hyun. 2012. A comparative analysis of the rhetorical sensitivity of Korean and Chinese university students in their twenties. The Sociolinguistic Journal of Korea 20(2). p. 343-365. purpose of this study is to examine cultural differences by comparatively analyzing the rhetorical sensitivity of Korean and Chinese university students in their twenties. Rhetorical sensitivity is a concept proposed by Hart & Burks(1972) that examines the personal traits of an individual when communicating with others. In this study, Eadie & Powell (1991)’s RHETSEN 2 is used to conduct a survey on Koreans and Chinese in their twenties. The result revealed that there is a significant difference between the two countries when it comes to rhetorical reflectors. Compared to Korea, China’s rhetorical reflectors ratio was higher; the ratio of Chinese women’s rhetorical reflectors was especially the highest. Additionally, according to the analysis of rhetorical reflectors survey response, Chinese university students have a stronger tendency to avoid arguments compared to Korean university students. Consequently, although both Korea and China belong to a collectivist culture, individualistic traits tend to appear more distinctly among the younger generation of Korea.

본 연구는 빨간색 셔츠의 시각적 감성을 비교 분석하여 소비자 감성을 반영한 셔츠의 색채기획에 도움을 주고자, 한국과 중국 대학생을 대상으로 온라인상에서 시각적 평가방법으로 7가지 톤의 빨간색 색지와 빨간색 셔츠에 대한 시각적 감성과 선호도를 평가하였다. 평가된 자료는 빈도 분석, 평균, 요인 분석, t-test를 실시하여 분석하였다. 빨간색 셔츠의 시각적 감성은 스포티, 로맨틱, 클래식 등 3개의 감성요인이 추출되었는데, 이 요인들은 톤, 성과 국적에 따라 유의한 차이가 나타났다. 중국 대학생은 한국 대학생에 비해 strong톤의 빨간색 셔츠가 더 스포티하고, dark톤이 더 클래식하다고 지각하였다. 또한 한국 대학생은 deep톤의 빨간색 셔츠를 로맨틱하다고 평가하였으나, 중국 대학생은 light톤과 pale톤의 셔츠를 로맨틱하다고 평가하였다. 한편, 7가지 톤의 빨간색 셔츠에 대한 선호도는 국적 및 성에 따라 유의한 차이를 보였다. 중국 대학생은 한국 대학생보다 dark톤과 pale톤의 빨간색 셔츠를 더 구매하고 싶어 하였으나, 한국 대학생은 strong톤의 셔츠를 더 선호하였다. 또한 남자 대학생이 dark와 dull톤의 빨간색 셔츠를 더 선호하는 반면, 여자 대학생은 light톤의 빨간색 셔츠를 더 선호하였다.

This study was conducted to examine dietary behaviors according to residence status and ethnicity of university students in Yanbian, China. For the subjects, 334 university students (Male=141, Female=193) answered a questionnaire about perception of weight control, dietary patterns, health habits, residence status, and ethnicity. Perception of weight, meal frequency, favorite kind of food, meal finishing time, skipping breakfast, type of breakfast, snack frequency, late-night snack frequency, exercise frequency, regular life, and sleeping time were all significantly associated with residence status. Motivation of weight control, meal frequency, regularity of meal time, meal volume, favorite kind of food, exercise time, and regular life were all significantly associated with ethnicity. University students who lived with their parents perceived their weight more properly, exhibited a more positive dietary pattern, and lived a more regular life than those students who lived in a dormitory with their friends. Chinese students exhibited a more regular dietary pattern and lived a more regular life than the Korean-Chinese students. As a result, both environmental and inherent factors are related with the dietary behaviors of university students in Yanbian, China. These data could be used to help university students in Yanbian, China attain a healthy diet.