Abstract
A survey of the present condition of cookery practice education at the university and the actual state of students as seen by university teachers was executed in Kyushu Region.
As for the credits of the cookery practice subjects, the average of the total number of credits offered for the dietician training course and the home economics teacher training course was 2.8 and 2.2, respectively, and the average number of required credits was 2.0 and 0.6, respectively.
For the dietician training course, 70.0％ of universities set about two units in the schedule, and 40.0％ of universities set 1.5 and 2 units for the home economics teacher training course.
There were many responses indicating that the knowledge and cooking skill of the students had decreased for both courses.
To end the cookery practice in time, various methods were performed. Particularly, more than half in both courses devised a “method of combining dishes”.
