抄録
The aim of this study was to clarify the status and to search for the problems regarding the following items : (1) The interrelationship between experimental classes, lectures, and cooking classes. (2) The teaching method used before and after experimental cookery classes. (3) The problems of group-study. The following results were obtained. 1. The problems awaiting solution by the analysis of the above three items were : reorganizing teaching materials, shortage of time, student's failure to gain experience through daily living life. 2. Cooking classes need to be re-examined according to teaching principles. 3. As for group-study, there is room for further practical examination.
