全国高等学校家庭科技術検定に関する考察(第3報)

概要

論文の詳細を見る
The aim of this report is to know how effective the HET Test is for students in obtaining skills of home economics, especially in cooking. What the Report No. 2 could not explain was made clear. Our test was conformed to the standards of the HET Test as has been done in Report No. 2 but an improvement was made in grading. The test was given to junior college students. The findings are as follows : 1. The degree of certfication received has some effect on the results of the test. Significant difference is shown between students qualified for first and second degrees and those for third and fourth degrees; and for those having no certificate. 2. The more home economics lessons the students have taken, the better marks they make in the test. 3. Students who had higher certificates are quick to grasp the main points of cookery art and achieve more excellency in practice. 4. The higher the certificate the more exactly a student carries on her given work within the allotted time, the more effectively she arranges her work beforehand, and the more efficient cooking methods she uses.
日本家庭科教育学会の論文
1970-03-01