児童の調理実習中の活動の実態(第1報) : 調理実習中の学習経験と情報収集の仕方

概要

論文の詳細を見る
This study has objectives to look up actual conditions and characteristics on the way to proceed cooking exercises between students of M-school and H-school. This report showed results as follows, after analyzing relations between hours and learning experiences during cooking lessons and information collections with cooking behaviors. 1. The needed hours at cooking exercises of M-school is shorter than H-school, and were about three-fourth of H-school. 2. The difference of the needed hours of both schools showed that it was closely related with "the indirect experiences" and "other experiences" which were stronger than "the direct experiences." 3. It was recognized in H-school rather than in M-school that they needed more information-collecting hours before "direct experiences. " For both schools, in the case of with complicate learning contents and new contents, it became clear that information-collecting hours increased. 4. With contents on information-collecting, it became clear at H-school that twice the time on information be haviors "to recognize" such as textbook, planning papers and so on, as compared with the M-school. No difference exist on behaviors "to observe" in either schools.
日本家庭科教育学会の論文
1990-04-16