料理習得に対する高校までの調理実習の影響  [in Japanese] Effects of cooking practices at school on students cooking skills  [in Japanese]

Access this Article

Search this Article

Author(s)

Abstract

A survey was conducted among 534 college freshmen (2008-2009, age:18-20) to investigate effects of cooking practices in home economics classes at junior high school and high school on students' cooking skills. With increasing the number of times they have experienced cooking practices, the number of students, who liked cooking and had a specialty dish, increased. Students with experiences in cooking have acquired cooking skills compared with students without experiences in cooking at junior high and high schools. We found that cooking practices at schools were quite effective on learning cooking skills for students, especially for students, who did not cook home.A survey was conducted among 534 college freshmen (2008-2009, age:18-20) to investigate effects of cooking practices in home economics classes at junior high school and high school on students' cooking skills. With increasing the number of times they have experienced cooking practices, the number of students, who liked cooking and had a specialty dish, increased. Students with experiences in cooking have acquired cooking skills compared with students without experiences in cooking at junior high and high schools. We found that cooking practices at schools were quite effective on learning cooking skills for students, especially for students, who did not cook home.

Journal

  • 岐阜市立女子短期大学研究紀要

    岐阜市立女子短期大学研究紀要 60, 55-59, 2010

    Gifu City Women's College

Codes

  • NII Article ID (NAID)
    110008593137
  • NII NACSIS-CAT ID (NCID)
    AN10208264
  • Text Lang
    JPN
  • Article Type
    departmental bulletin paper
  • Journal Type
    大学紀要
  • ISSN
    09163174
  • NDL Article ID
    11084685
  • NDL Source Classification
    ZV1(一般学術誌--一般学術誌・大学紀要)
  • NDL Call No.
    Z22-67
  • Data Source
    NDL  NII-ELS  IR 
Page Top