Abstract
Traditionally, education on culinary techniques and skills for beginners has not usually focused on easy learning through the presentation of basic information, including skill evaluation. Likewise, it seems that similar tendencies are found in commercial culinary textbooks for beginners. We carried out an investigation into such commercial culinary textbooks for beginners, with the objective of identifying the learning processes which are dependent on the culinary beginner's abilities. We propose the development of a set of classification scales for techniques to promote effective learning of skills, and the characteristics of commercial culinary textbooks are discussed using this set of scales. Furthermore, the deficiencies of these textbooks, which are supposed to promote skill learning, are described.
