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調理実習で生徒は何を学んでいるのか : 調理実習記録および振り返りから
https://doi.org/10.24561/00017334
https://doi.org/10.24561/000173349a029bdd-c6ec-45c8-ba93-5a43a65cfdc9
名前 / ファイル | ライセンス | アクション |
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KY-AN10467207-55-02-02.pdf (669.3 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2010-03-10 | |||||
タイトル | ||||||
タイトル | 調理実習で生徒は何を学んでいるのか : 調理実習記録および振り返りから | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 調理実習 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 応用可能な技能 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 振り返り | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 食べるという体験 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | cooking class | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | useful skills | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | self-reflection | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | eating experience | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ID登録 | ||||||
ID登録 | 10.24561/00017334 | |||||
ID登録タイプ | JaLC | |||||
タイトル(別言語) | ||||||
その他のタイトル | What Students Learn in Cooking Class of Home Economics Education? : Through Reports and Self-Reflections | |||||
著者 |
河村, 美穂
× 河村, 美穂× 小清水, 貴子 |
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著者 ローマ字 | ||||||
KAWAMURA, Miho | ||||||
著者 ローマ字 | ||||||
KOSHIMIZU, Takako | ||||||
著者 所属 | ||||||
埼玉大学教育学部家政教育講座 | ||||||
著者 所属 | ||||||
筑波大学附属坂戸高校 | ||||||
著者 所属(別言語) | ||||||
Division of Home Economics Education, Faculty of Education, Saitama University | ||||||
書誌情報 |
埼玉大学紀要. 教育学部. 教育科学 / 埼玉大学教育学部 [編] en : Journal of Saitama University. Faculty of Education. Science of education 巻 55, 号 2, p. 31-40, 発行日 2006 |
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年月次 | ||||||
2006-9 | ||||||
出版者名 | ||||||
出版者 | 埼玉大学教育学部 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 03879321 | |||||
概要 | ||||||
内容記述タイプ | Other | |||||
内容記述 | The authors examined what students learn in cooking classes of home economics. The data is from student's reports and self-reflections from three cooking classes. The cooking classes were held 3 times in January and February 2005 in a public senior high school with 40 students. What they learned can be broken down into three categories: recepies,useful knowledge and skills acquired,and relationships among group members. There are many skills using knives that are necessary in daily cooking. Students find these skills using knives the most useful. The students remembered the menu and their eating experiences in the cooking classes even after a year. Cooking classes that include the learning of skills using knives are practical for students. Students will be able to learn more if they are taught using cooking science. Many students were worried about why they were doing certain procedures. The eating experience is so important in cooking classes for students. Students' reports and self-reflections are useful for self-learning and the assessment of classes. |
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版 | ||||||
[出版社版] | ||||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | text | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
作成日 | ||||||
日付 | 2010-03-10 | |||||
日付タイプ | Created | |||||
アイテムID | ||||||
KY-AN10467207-55-02-02 |