小学校2・3年生を対象とした遠隔型調理体験プログラムの実施可能性の検討

抄録

This study examined whether a remote cooking experience program could be implemented for the second- and third-grade elementary school students. We conducted our research based on the attention, relevance, confidence, and satisfaction (ARCS) model and assessed the program’s efficacy. First, participants were provided with a video tutorial and food ingredients to cook at home. Second, participants used these materials to cook at home. Finally, feedback on personal effort and achievement was provided. This process was repeated five times. The results indicate that the difficulty and enjoyment of the program and the clarity of the video were appropriate, and participants’ efficacy in cooking improved significantly. Participants reported using the video material at home to assist themselves in cooking. This suggests the possibility of presenting a remote cooking experience program using cooking videos for second- and third-grade elementary school students. However, participants found it challenging to correctly measure very small amounts of seasoning. It is therefore deemed necessary to improve the recipes’ descriptions and the menus.