(ウ) 材料に応じた洗い方,調理に適した切り方,味の付け方,盛り付け,配膳及び後片付けを理解し,適切にできること。

https://w3id.org/jp-cos/82F02D3221300000

Details

Course Of Study
Elementary School Curriculum Guideline 2017-03 Notification
Course Of Study Revision
Elementary School Curriculum Guideline 2017-03 Notification
Source
【82V11】Code for Elementary School Course of Guideline published in 2017, version 1.1 (2021-08-20 release)
Item Number
Number
2986
Source
【82V11】Code for Elementary School Course of Guideline published in 2017, version 1.1 (2021-08-20 release)
Type
Line Number
Description of Course Of Study Item
(ウ) 材料に応じた洗い方,調理に適した切り方,味の付け方,盛り付け,配膳及び後片付けを理解し,適切にできること。
Code of Course of Study Item
82F02D3221300000
Issued Period
Published from 2017 to 2019
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
A8A2UFA0A2UDA3A2A2A1A3A0A0A0A0A0
Section Number
(ウ)
Hierarchical Section Numbers
第1章 / 第2章 / 第8節 / 第2 / 1 / B / (2) / ア / (ウ)
Text
材料に応じた洗い方,調理に適した切り方,味の付け方,盛り付け,配膳及び後片付けを理解し,適切にできること。
Type
Course Of Study Item

Referred resources

Referred to as 'Child' from:
ア 次のような知識及び技能を身に付けること。