Curriculum Improvement of the Cooking Worker Training Course

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  • 給食調理サービス訓練におけるカリキュラム改善 : 変化に即応するカリキュラム改善システムの構築をめざして(創立40周年記念特集号)
  • 給食調理サービス訓練におけるカリキュラム改善--変化に即応するカリキュラム改善システムの構築をめざして
  • キュウショク チョウリ サービス クンレン ニ オケル カリキュラム カイゼン ヘンカ ニ ソクオウ スル カリキュラム カイゼン システム ノ コウチク オ メザシテ

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One of the most important issues in today's vocational training is the process of promptly designing the training curriculum, promptly which reflects the current social trend situation. We researched with the aim constructing this Curriculum Improvement System following four methods as follows. (1) Analysis of training needs for curriculum making (2) Analysis of current curriculum (3) Analysis of cooking worker's ability (4) Analysis of cooking operation As a result to meet social needs, we have the whole process of 6-months-Training Curriculum. We indicate that this Curriculum Improvement System can be applied not only for the cooking worker's training, but also for the other training courses.

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