창업주의 직접교수를 통한 창업기술전수프로그램이 전공과 자폐성장애인의 국수조리 직무기술에 미치는 효과

The purpose of this study was to find the effect of entrepreneurial skills transfer program using direct instruction of entrepreneur on NOODLE cooking task skills of individuals with autism spectrum disorder who is in the transition classroom of a special education school. For this purpose, three individuals with autism spectrum disorder who have been studying in transition classroom for 1 years after graduating high school course of special school were selected as subjects. As for the experiment design, the multiple probe design across subjects, one of the single-subject research techniques, was used, and the subsequent experiment conditions consisted of baseline, intervention, and maintenance. The experimental environment was at the kitchen in the NOODLE restaurant. Entrepreneurial skills transfer program using direct instruction of entrepreneur in kitchen at NOODLE restaurant was used as independent variable to create learning method based on the language prompting, movement prompting, physical prompting. Also in the independent variable of this study, the language․movement․physical prompting were applied with mutually connected procedure and method. Cooking skills, the target behavior (dependent variable), was operationally defined as cooking of NOODLE by the subjects and this performance was composed in a total of 10 stages through task analysis. As a result of this study, the subjects were found to effectively acquire NOODLE cooking task skills, the target behavior, through the intervention program. In addition, the subjects effectively maintained the target behavior acquired until 3 weeks after the end of the intervention. Lastly, this study focused its discussion on implications of the functional relationship between independent and dependent variables.