Abstract
This paper aims, through the application of the "general case instruction," to empirically examine whether or not learners are able to cook dishes with basic skills that are not yet studied in the Homemaking classes in Elementary School. The implementation plan of the cookery training classes for children using the "general case instruction" was developed and conducted. Students' behavior in the learning process were recorded and analyzed to assess the educational effect of the cookery training classes. The main results are as follows: 1. A total of 26 skills have been extracted as the basic cookery skills to be taught in the Home Economics Education in Elementary School. 2. "Miso soup," "wiener fried rice," and "vermicelli salad" were selected and studied in the cookery training classes. Some of the not-yet-studied cookery training materials and cookery skills corresponding to any of the basic cookery skills above were included as well as other appropriate cookery training materials requiring basic multidisciplinary cookery skills. 3. The result implies that if basic cooking operations are acquired steadily, learners are able to cook dishes and demenstrate the basic cookery skills not yet studied by themselves.
