本文以台灣的烘焙教室作為社會實踐的研究場域，具體描述烘焙教室中的勞動者在互動式教育服務業中如何展現其能動性，並為消費者創造烘焙課程的體驗價值。透過田野參與觀察與實作，研究烘焙教室中消費者的實踐行為揭示其如何反映當代社會人們對休閒活動的重視、生活風格的形塑、人際互動 的連結，以及對整體社會脈絡的變遷與發展進行梳理。
首先就台灣當前烘焙教室的產業類型進行研究其次深入探討在組織制度化的背景下，勞動者在烘焙教室中如何自我形塑，進而在勞動過程中展現其專業性與能動性。勞動者在互動式服務業中的身體勞動，強調身體作為技術、情感與美學的媒介。並指出勞動者情緒勞動的重要性。在服務導向的工作中，美學與品味如何在勞動過程中被展演、建構與再生產。這些勞動展現了勞動者的自我價值認同與其創造好的體驗價值的工作意義。接著本文透過對烘焙教室消費者的觀察，以休閒活動、生活風格、 資本理論、場域理論與體驗經濟等概念，分析個體參與烘焙教室休閒活動的社會實踐。並從體驗經 濟的視角理解人們參與烘焙課程的消費趨勢，可視為一種超越物質產品、形塑文化品味、追求獨特體驗的生活實踐。

This thesis explores baking classes in Taiwan as a site of social practices, focusing on how baking instructors in interactive educational service industries express subjectivity and create experiential value through baking courses. Through fieldwork, including participant observation and hands-on experience, the study examines how people in baking courses act and interact, and analyzes how these practices reflect broader trends in leisure, lifestyles, social interaction, and the development of social contexts.
The research begins by exploring the current types of backing classroom industries in Taiwan. It then investigates how baking instructors shape their sense of self in order to demonstrate professionalism and agency within institutionalized organizational structures. In the context of interactive education service work, baking instructors’s ‘body work’ is emphasized for performing skills, emotions and aesthetics. This study highlights the importance of emotional labor. And how aesthetics labor and taste labor are performed, constructed, and reproduced during work. These forms of labor reflect the workers’ self-worth and their role in creating meaningful work experiences. Furthermore, this thesis analyzes how individuals participate in baking classes as a form of leisure practice, using concepts such as leisure activities, lifestyle, capital theory, field theory, and the experience economy. Drawing on Bourdieu’s concepts of lifestyle and habitus, the study explores how class influences individual choices in consumption and leisure. Bourdieu’s four forms of capital — Economic, Cultural, Social, and Symbolic — are applied to understand individual’s positions and mobility in society. Field theory helps examine gender roles and power structure within the baking classes. Lastly, from the perspective of the experience economy, participation taking baking courses is seen as more than just material consumption. It is a way of shaping taste and pursuing unique, meaningful experiences.