Læremidler i det praktisk-musiske fag madkundskab

Abstract

This article examines on which basis teachers choose learning materials from, for the school subject Food Knowledge, and which competencies the use requires. The study contains a qualitative interview with a teacher, and a qualitative analysis of the learning material, performed by [navn er fjernet af hensyn til anonymitet i fagfællebedømmelsen]. Both are based on Thomas Illum Hansen's and Keld Skovmand's “Triangle for Learning materials”. [navn er fjernet af hensyn til anonymitet i fagfællebedømmelsen], analysis examines didactic cohesion and requires of competences, when using the learning material ‘Mediterranean delicacies’ from Clio-Online. The teacher's analysis highlights on which basis the material is chosen. Furthermore, a meta-analysis is performed, based on Erling Lars Dale's three levels of competence. Key findings are, that teachers must redesign learning materials, to use them in practice. Different competencies are required in choosing and using learning materials, but teachers use competencies from all three of Dale's competency levels, in the practical use of learning materials.