高等学校家庭科の調理実習における新しい評価を用いた授業実践 : グループ評価と個人評価を取り入れて

概要

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In order to develop high school students' independent attitude in cooking practice in their home economics classes,new evaluation methods of scoring were introduced and examined.This new scoring method consists of 3 aspects:(1)cooking skills of the group,(2)cooking skills of the individuals,and(3)contents of the submitted assignments.Group results showing the finishing order for the cooking assignments were displayed on a class board.Teachers also ranked each dish for taste and appearance.By introducing this method of evaluation to the students in advance,students became more willing and eager to participate in the class.Teachers found scoring easier and more efficient because the scoring method was clearly defined.