The Teaching Plan of Homemaking Education about Sausages Aiming to Develop Individual Awareness of Dietary Culture

Abstract

We made a teaching plan about sausages for high-school students in Kumamoto, and we surveyed five actual homemaking classes which sausages were used as the teaching materials. These classes focused on food processing, and aimed at consumer education, but did not develop individual awareness of dietary culture creating for the future. Then we made a teaching plan with this aim. The process by which sausages without nitric acid were sold at markets was taught learning about the practical aspects of food processing, by conducting the interviewing, and through a lecture from the teacher.