ケーキ作成の自然的観察による技能とその発達の検討

抄録

We observed the performance processes of making a cake in near-natural condition
in order to study the development of expertise. Ten participants (four pastry chefs of
the cake shop, two instructors for the cake class, and four graduate students) took part
in this observation. We analyzed participants’procedures in “cake nappe”. Typical
patterns in micro-processes of making a cake were found by assuming total attuning to
generate their expected appropriate results, which were “nappe (spreading cream on a
cake)”, “scooping cream”, “cleaning the tool”, “disturbing posture”, and “checking”.
Quantitative analysis revealed that frequencies of “cleaning the tool”and “disturbing
posture”were different between beginner group and experts. And time-sequence di-
agrams in each group revealed that beginner’s task were not organized. Qualitative
analysis revealed that beginners’trial and error were associated with organization of
posture. These results suggested that beginners’exploratory behavior would be neces-
sary to be an expert.