コンテンツメニュー

Hoshino Hiroshi

Affiliate Master Yamaguchi University

The development of practical cooking lessons about “regional ingredients and local cuisine” : in junior high school home economics

Bulletin of the Integrated Center for Education Research and Training Volume 46 Page 11-19
published_at 2018-09-30
B040046000002.pdf
[fulltext] 5.13 MB
Title
調理実習を主軸とした『地域の食材と郷土料理』の授業開発 : 附属光中学校における「地域の食材を生かした調理をしよう」の授業実践
The development of practical cooking lessons about “regional ingredients and local cuisine” : in junior high school home economics
Creators Nishi Atsuko
Creators Kawamura Hisayo
Creators Nakai Katsumi
Creators Morinaga Yae
Creators Hoshino Hiroshi
Creators Goto Yoshiko
Source Identifiers
Creator Keywords
郷土料理 調理実習 中学校家庭科 授業開発
Languages jpn
Resource Type departmental bulletin paper
Publishers 山口大学教育学部附属教育実践総合センター
Date Issued 2018-09-30
File Version Version of Record
Access Rights open access
Relations
[ISSN]2434‐4494
[NCID]AA11250344
Schools 教育学部