The purpose of this study is to investigate whether there is a positive correlation among the quality of cooking practice, the satisfaction of cooking, and baking students' education. A multiple regression analysis was conducted on 237 college students in Busan using SPSS 20.0. As a result, the instructor and the indoor environment are different in the hotel cooking department and confectionery baking majors, but there is no difference in contents of education. It is believed that there is no difference. This results identified the education contents of the college students by their majors are systematically and variously specialized in accordance with the majors. In addition, educational institutions and educational contents influenced the convenience of instructors. However, the indoor environment had no significant effect and it was partially adopted. This study will contribute to improve the indoor environment which does not affect the educational satisfaction of the students, cooking practice training, air conditioner, ventilation facility, educational facility and so on.