2024 Volume 57 Issue 4 Pages 218-230
In this study, we employed a questionnaire to assess the impact of the culinary practicum on the knowledge of cooking terms among college students enrolled in nutrition programs.
Prior to enrollment, students exhibited adequate familiarity with commonly used terms such as "fry" and "bake." However, knowledge of specific terms related to food preparation, such as "cut off the stem (of mushrooms)" and "boil over," along with less frequently utilized methods such as "ironi" (simmering vegetables while maintaining color) and "nejiri ume" (cutting vegetables into a plum flower shape), was limited.
Following the first-year practicum, students exhibited substantial improvement in their understanding of cooking terms, demonstrating enhanced skills and strong knowledge retention.
Collectively, our results suggest that cooking terminology is retained as knowledge and can be recognized as a form of culinary experience. Our findings highlight the importance of effective teaching approaches in enhancing knowledge retention among students by improving the culinary practicum and encouraging students to frequently cook at home.
