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

URI http://harp.lib.hiroshima-u.ac.jp/hbg/metadata/11407
File
Title
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
Title Alternative
Education of Cookery at College Part 2 : Changes and Reenforcement of Curriculum
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
Education of cookery
カリキユラム
Curriculum
将来構想
Future conceptions
Description

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".

Journal Title
広島文化女子短期大学紀要
Volume
29
Spage
25
Epage
31
Published Date
1996-07-10
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