| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2023-03-15 |
| タイトル |
|
|
タイトル |
本学における調理学教育 (その2) : 調理学教育の推移と見直し |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
Education of Cookery at College Part 2 : Changes and Reenforcement of Curriculum |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
調理学教育 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Education of cookery |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
カリキユラム |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Curriculum |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
将来構想 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Future conceptions |
| 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 |
10.60171/00003219 |
|
ID登録タイプ |
JaLC |
| 著者 |
前田, ひろみ
畠山, 敏慧
天川, 満子
斉藤, 千鶴子
福永, 英子
Maeda, Hiromi
Hatakeyama, Toshie
Amakawa, Mitsuko
Saito, Chizuko
Fukunaga, Hideko
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
The purpose of this paper is to describe the characteristics of the curriculum in cookery education and its educational effect at a college focusing on the chronological changes took place in its educational system. The educational objectivity of home economics education at the college was reconsidered for innovation in 1992 and the name of the course was changed to "the living science". The new curriculum was set up to educate students for their living, health and knowledge of handling information for our modern society. At the same time the traditional cookery education system was forced to be chaged from the major to the minor area of its system. Thus, for example, the credited hour-units for cooking related subjects were reduced from 20 to 7 five years ago. Again it should be the time for us to recondsider the system of cookery education at college because the 18- year-old population has been decreasing very rapidly and the applicants for junior colleges also has been decreasing, though it was once the core of the home economics education at colleges. Knowing these facts, we as educators shall put a lot of effort to renovate our cookery education systems for the better living in the future, the 21 st century for the golden age of the "Materials and Sprits". |
| 書誌情報 |
広島文化女子短期大学紀要
巻 29,
p. 25-31,
発行日 1996-07-10
|
| 出版者 |
|
|
出版者 |
広島文化女子短期大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
09137068 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN00213869 |
| フォーマット |
|
|
内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
| 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 |
29-4.pdf (479.6 kB)
