児童の調理実習中の活動の実態(第2報) : 調理実習中の児童の動きと時間の推移による調理作業の内容

概要

論文の詳細を見る
As in Report l, it was recognized that there were clearly differences of the needed hours to cook between M-school and H-school. In this report, students' movement during cooking and contents of working were analyzed with results as follows: 1. Compared with M-school on motion times during cooking, H-school showed one and a half times more. 2. In regard to process of motions, H-school showed more on "to move for information-collecting," and were about three times more than M-school. In M-school, "useless motions without objective" were not found, but were l.6% of the whole motion times for the H-school. 3. One of the reasons why the need-hours of cooking for H-school prolonged may be due to motions for information-collecting and for useless motions without objective. 4. It may be suggested that the length of overlapping hours for the two working is concerned with the length of whole needed-hours of cooking exercises.
日本家庭科教育学会の論文
1990-04-16