(3) 日常食の調理と地域の食文化について,次の事項を指導する。

https://w3id.org/jp-cos/73C2203230000000

Details

Course Of Study
Lower Secondary School Curriculum Guideline 2008-03 Notification
Course Of Study Revision
Lower Secondary School Curriculum Guideline 2008-03 Notification
Lower Secondary School Curriculum Guideline 2010-11 Notification of Partial Revision
Lower Secondary School Curriculum Guideline 2015-03 Notification of Partial Revision
Source
【73V11】Code for Lower Secondary School Course of Guideline published in 2008, version 1.1 (2021-12-28 release)
【73V21】Code for Lower Secondary School Course of Guideline published in 2010年, version 2.1 (2021-12-28 release)
【73V32】Code for Lower Secondary School Course of Guideline published in 2015年, version 3.2 (2021-12-28 release)
Item Number
Number
1327
Source
【73V32】Code for Lower Secondary School Course of Guideline published in 2015年, version 3.2 (2021-12-28 release)
Type
Line Number
Number
1321
Source
【73V11】Code for Lower Secondary School Course of Guideline published in 2008, version 1.1 (2021-12-28 release)
Type
Line Number
Number
1321
Source
【73V21】Code for Lower Secondary School Course of Guideline published in 2010年, version 2.1 (2021-12-28 release)
Type
Line Number
Description of Course Of Study Item
(3) 日常食の調理と地域の食文化について,次の事項を指導する。
Code of Course of Study Item
73C2203230000000
Issued Period
Published from 2008 to 2009
Type of School
Lower Secondary School
Subject Area
Technology and Home Economics
Subject
Home Economics
Category
目標及び内容(大項目)
Sub Category
内容
Edition of Course Of Study Item
一部改正なし
Fcode of Course of Study
A7A3UCA2A2A0A3A2A3A0A0A0A0A0A0A0
Child
ア 基礎的な日常食の調理ができること。また,安全と衛生に留意し,食品や調理用具等の適切な管理ができること。
イ 地域の食材を生かすなどの調理を通して,地域の食文化について理解すること。
ウ 食生活に関心をもち,課題をもって日常食又は地域の食材を生かした調理などの活動について工夫し,計画を立てて実践できること。
Section Number
(3)
Hierarchical Section Numbers
第1章 / 第2章 / 第8節 / 第2 / 〔家庭分野〕 / 2 / B / (3)
Text
日常食の調理と地域の食文化について,次の事項を指導する。
Type
Course Of Study Item

Referred resources

Referred to as 'Child' from:
B 食生活と自立