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〈論文〉コロナ禍における調理実習と１人調理へ向けた調理動画の制作とその効果
https://kindai.repo.nii.ac.jp/records/22608
https://kindai.repo.nii.ac.jp/records/2260839630ae3-60e2-4944-9928-d996e74510f2
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN10297606-20211200-0007.pdf (1.6 MB)
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| Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||
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| 公開日 | 2022-05-12 | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | 〈論文〉コロナ禍における調理実習と１人調理へ向けた調理動画の制作とその効果 | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | 〈THESIS〉Cooking Class in COVID-19 Situation and the Effect of Cooking Video Creation for One Person | |||||||||||||
| 言語 | en | |||||||||||||
| 著者 |
八尋, 美希
× 八尋, 美希
× 秋武, 由子
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| 言語 | ||||||||||||||
| 言語 | jpn | |||||||||||||
| キーワード | ||||||||||||||
| 主題 | cooking video, one person, cooking practice, key point of cooking, create | |||||||||||||
| 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 | |||||||||||||
| 著者(英) | ||||||||||||||
| 言語 | en | |||||||||||||
| 値 | Yahiro, Miki | |||||||||||||
| 著者(英) | ||||||||||||||
| 言語 | en | |||||||||||||
| 値 | Akitake, Yoshiko | |||||||||||||
| 著者 所属 | ||||||||||||||
| 値 | 近畿大学九州短期大学生活福祉情報科; 教授 | |||||||||||||
| 著者所属(翻訳) | ||||||||||||||
| 値 | Kindai University Kyushu Junior College living welfare information Course | |||||||||||||
| 版 | ||||||||||||||
| 出版タイプ | NA | |||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_be7fb7dd8ff6fe43 | |||||||||||||
| 出版者 名前 | ||||||||||||||
| 出版者 | 近畿大学九州短期大学 | |||||||||||||
| 書誌情報 |
近畿大学九州短期大学研究紀要 en : RESEARCH BULLETIN OF Kindai University Kyushu Junior College 号 51, p. 7-14, 発行日 2021-12 |
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| ISSN | ||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||
| 収録物識別子 | 09164383 | |||||||||||||
| 抄録 | ||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||
| 内容記述 | [Abstract] In the cooking class in COVID-19 situation, we made a cooking video and studied how to proceed one person to keep the distance of each student. The cooking video was created using the actual cooking table and utensils, ingredients and quantities for one person (or a small amount). The effect of this cooking video creation was tested by two subjects: the first subject tested practical training after watching the video with instructions on how to make and cook the food, and the second subject tested to create a written plan of the cooking procedure while watching the video with instructions on how to make of cook. The students brought the plans they created to the practicing day and cooked with them. The video was produced not only for the cooking instructions, but also for the cooking theory so that student can understand the key points of cooking. As a result, some students who had not a lot of experiences found it difficult to remember the cooking instructions even after watching the video. However, it was clear that repeatedly watching the cooking video before the cooking class allowed the students to proceed with the cooking with a sense of perspective, therefore, the level of cooking was close to the finished product indicated by the teacher. For these reasons, we thought that it would be effective for cooking learning to understand the cooking video that showed the cooking theory and procedure in advance, before the practical training. | |||||||||||||
| 内容記述 | ||||||||||||||
| 内容記述タイプ | Other | |||||||||||||
| 内容記述 | 著者主要担当科目(八尋)：食生活論 | |||||||||||||
| フォーマット | ||||||||||||||
| 内容記述タイプ | Other | |||||||||||||
| 内容記述 | application/pdf | |||||||||||||
