Improvement of high school students’ feeling of cooking self-efficacy after cooking training

The objective of this study is to examine how students can grow and raise their self-efficacy after cooking training in a home economics course. Questionnaires about the reality of eating habits were administered in a high school （ second grade students in a Tokyo Metropolitan high school ） during July and December.It was found that many students were not experienced in cooking, they lacked knowledge about nutrition, but they were very interested in cooking.Based on this information, 20 items were produced in order to determine the linear measure of cooking self-efficacy. By the analysis of Promax by Kaiser using the method of maximum likelihood, three factors were picked out. They were “knowledge science”, “basic efficiency”, and “clean confirmation”. As for each factor, the α coefficient by Cronbach was calculated. The internal consistency were confirmed. After cooking training, it was confirmed what kind of capacity improved by using the official approval. Both the boys and girls