@article{oai:sucra.repo.nii.ac.jp:00017340,
 author = {河村, 美穂 and 小清水, 貴子},
 issue = {2},
 journal = {埼玉大学紀要. 教育学部. 教育科学 / 埼玉大学教育学部 [編], Journal of Saitama University. Faculty of Education. Science of education},
 month = {},
 note = {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., text, application/pdf},
 pages = {31--40},
 title = {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},
 volume = {55},
 year = {2006},
 yomi = {カワムラ, ミホ and コシミズ, タカコ}
}