調理の効果的指導法(第2報) : 調理過程の管理能力養成に重点をおいた指導パターンについて

概要

論文の詳細を見る
The aim of this study was to examine a teaching pattern emphasized on managerial ability in food preparation in order to teach cooking effectively. Behavioral objectives were analyzed, then the distributed teaching contents were tabulated and the contents for effective teaching were selected. Based on selected contents, an effective teaching program was made for pre-learning and for learning on cooking. This program was used for experimental groups in each grade. For control groups, the teaching patterns emphasized on teaching of cooking methods were used. Their effects were measured by pre-tests, post-tests, investigation of consciousness and evaluation of cooked matters. Through the experimental teaching, it was proved that this teaching method is more effective than the others. Concerning pre-learning on cooking, it was not necessary to change the order of learning contents for each grade. It was adequate to change the proportion of learner's finding to teacher's presentation. As to the learning on cooking, it was not necessary to make programs separately for each grade.
日本家庭科教育学会の論文
1979-05-31