제7차 실과교육과정 재구성에 관한 연구

• 영문명: A Study on Restructuring the Curriculum of Elementary School Practical Arts under the Seventh National Curriculum
• 발행기관: 한국실과교육학회
• 저자명: 최홍규(Choi Hong Kyu)
• 간행물 정보: 『한국실과교육학회지』제17권 제2호, 127~140쪽, 전체 14쪽
• 주제분류: 사회과학 > 교육학
• 파일형태: PDF
• 발행일자: 2004.06.30

영문 초록

The purpose of this study was to adapt the curriculum of Elementary School Practical Arts under the current national curriculum in order to make it appropriate for the students in Jeonbuk Province, a haven of traditional culture. The following are the changes in the restructured curriculum of the subject: (i) In the Unit of ‘Understanding Family & Work, Techniques for Daily Needs, and Natural Resources and the Management of Environment,’ Techniques for Daily Needs were restructured; (ii) In the Unit of ‘Growing Flowers & Plants’ for the fifth graders, the title was changed to ‘Growing Plants’ and its original two subsections were restructured to one optional subsection, ‘Growing Flowers’ or ‘Growing Plants’, and one additional one, ‘Growing Rice’. For ‘Growing Rice,’ a simple method to practice growing rice was presented; (iii) In the Unit of ‘Our Meals’ for the fifth graders, the subsection ‘Simple Cooking’ was changed to ‘Making Traditional Foods’. For this activity, simple methods to make Songpyun or tofu of powdered rice or beans were presented; (iv) In the Unit of ‘Making Simple Foods’ for the sixth graders, the title was changed to ‘Making Foods’ and its original two subsections were restructured to one optional subsection, ‘Making Foods of Rice’ or ‘Making Foods of Bread’, and one additional subsection, ‘Making Traditional Fermented Foods’. For the ‘Making Traditional Fermented Foods’ activity, the students might choose one out of ‘Making Cheonggukjang’ and ‘Making Sikhye’. We expect that this restructured curriculum, which was designed especially for the students in Jeonbuk province, can be adopted in other provinces without any particular difficulties.

목차

Abstract

Ⅰ. 서론

Ⅱ. 이론적 배경

Ⅲ. 교육과정 재구성 내용선정 및 분석

Ⅳ. 제7차 실과 교육과정의 목표와 내용 체계의 재구성

Ⅴ. 요약 및 제언

참고문헌

키워드

실과 발효음식 재구성된 교육과정 전통음식 Practical Arts Fermented Foods Restructured Curriculum Traditional Foods