イ　材料の洗い方，切り方，味の付け方，盛り付け，配膳《ぜん》及び後片付けが適切にできること。

https://w3id.org/jp-cos/72F02D3232000000

Details

Course Of Study
Elementary School Curriculum Guideline 2008-03 Notification
Course Of Study Revision
Elementary School Curriculum Guideline 2008-03 Notification
Elementary School Curriculum Guideline 2015-03 Notification of Partial Revision
Source
【72V11】Code for Elementary School Course of Guideline published in 2008, version 1.1 （2021-12-28 release）
【72V21】Code for Elementary School Course of Guideline published in 2015年, version 2.1 （2021-12-28 release）
Item Number
Number
2394
Source
【72V21】Code for Elementary School Course of Guideline published in 2015年, version 2.1 （2021-12-28 release）
Type
Line Number
Number
2385
Source
【72V11】Code for Elementary School Course of Guideline published in 2008, version 1.1 （2021-12-28 release）
Type
Line Number
Description of Course Of Study Item
イ　材料の洗い方，切り方，味の付け方，盛り付け，配膳《ぜん》及び後片付けが適切にできること。
Code of Course of Study Item
72F02D3232000000
Issued Period
Published from 2008 to 2009
Type of School
Elementary School
Subject Area
Home Economics
Category
目標及び内容（大項目）
Grade
5
6
Sub Category
内容
Edition of Course Of Study Item
一部改正なし
Fcode of Course of Study
A7A2UFA0A2UDA3A2A3A2A0A0A0A0A0A0
Section Number
イ
Hierarchical Section Numbers
第1章 / 第2章 / 第8節 / 第2 / 2 / B / (3) / イ
Text
材料の洗い方，切り方，味の付け方，盛り付け，配膳《ぜん》及び後片付けが適切にできること。
Type
Course Of Study Item

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Referred resources

Referred to as 'Child' from:
(3) 調理の基礎について，次の事項を指導する。