티(tea) 소믈리에 교육과정의 상대적 중요도에 관한 연구

The purpose of study is to review the current tea sommelier education curriculum and to propose a tea sommelier education curriculum base on the relative importances of the current curriculum. To accomplish the purpose of this study, AHP(analytic hierarchy process) has been built to analyze and prioritize the importance of each curriculum. The result of the analysis revealed that the tea experts prioritize the importance of curriculums in the orders of ‘course of tea sommelier’, ‘course of tea coordinator’, ‘course of tea blender’ in primary hierarchy. In secondary hierarchy, composed of 12 subordinated curriculums, ‘the foundation of tea coordinator’, ‘understanding of tea beverage’, physiology of taste and flavor‘’, ‘understanding the tea tasting’, and ‘understanding the national tea’ held of higher importance. Through the result of this study, education organizations are recommended to reorganize their tea education curriculums and to allocate education time in accordance with the relative importance of the curriculums presented in this study.