本学における調理学教育 (その1) : 調理学教育の新しい動向

URI http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/11404
File
Title
本学における調理学教育 (その1) : 調理学教育の新しい動向
Title Alternative
Cooking Education of Hiroshima Bunka Womens' Junior College,Ⅰ : New trend in Cooking Education
Author
氏名 前田 ひろみ
ヨミ マエダ ヒロミ
別名 Maeda Hiromi
氏名 畠山 敏慧
ヨミ ハタケヤマ トシエ
別名 Hatakeyama Toshie
氏名 天川 満子
ヨミ アマカワ ミツコ
別名 Amakawa Mitsuko
氏名 斉藤 千鶴子
ヨミ サイトウ チズコ
別名 Saito Chizuko
氏名 福永 英子
ヨミ フクナガ ヒデコ
別名 Fukunaga Hideko
Subject
調理学教育
cooking education
目的
aims
推移
changes
Description

The practical cooking training introduced in the present new curriculum was carried out with an substantial improvement of the content. In general, the conventional cooking practice was inclined to lay emphasis on the work of cooking, per se, whereas the present one is carried out enjoying the time by coordinating dish materials, colors etc. Thus, the aim of this training has recently been changing. Further, we cannot neglect that various new food preparations such as processed foods and precooked ones have been brought out in the market by everprogressing studies in food industry in respond to the consumer's needs. Further, students' concerns to foods have been changed associated with the tendency they have much interest to adorn their housing space and themselves. Thus, they have begun to enjoy the arrangement on a table with their well-refined sense. Now, it is getting near to the 21st centry. Assuming occurrence of alterations in the diet style of the next century, we should select new views and new methods suitable for the future practice of cooking training and improve the cooking education taking a consideration of the significance of the subject.

Journal Title
広島文化女子短期大学紀要
Volume
28
Spage
5
Epage
11
Published Date
1995-07-10
Publisher
広島文化女子短期大学
ISSN
09137068
NCID
AN00213869
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Old URI
Set
hbg