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Integrated C 2020, Designing a Special Online English Course for International Horticulture Students: A Short Report on a New Model for Lunchtime Japanese Food Presentations
http://hdl.handle.net/10129/00007493
http://hdl.handle.net/10129/00007493375b5f95-1ba5-45d5-b2b8-267dbc3fb9fd
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
kyoyokyoiku_5_99.pdf (136.7 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||
|---|---|---|---|---|---|---|---|---|
| 公開日 | 2021-06-28 | |||||||
| タイトル | ||||||||
| タイトル | Integrated C 2020, Designing a Special Online English Course for International Horticulture Students: A Short Report on a New Model for Lunchtime Japanese Food Presentations | |||||||
| 言語 | ||||||||
| 言語 | eng | |||||||
| キーワード | ||||||||
| 主題Scheme | Other | |||||||
| 主題 | Online classes | |||||||
| キーワード | ||||||||
| 主題Scheme | Other | |||||||
| 主題 | remote learning | |||||||
| キーワード | ||||||||
| 主題Scheme | Other | |||||||
| 主題 | experiential learning | |||||||
| キーワード | ||||||||
| 主題Scheme | Other | |||||||
| 主題 | cooking projects | |||||||
| キーワード | ||||||||
| 主題Scheme | Other | |||||||
| 主題 | projects | |||||||
| 資源タイプ | ||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||
| 資源タイプ | departmental bulletin paper | |||||||
| 著者 |
Berman, Shari Joy
× Berman, Shari Joy
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| 著者別名 | ||||||||
| 識別子Scheme | WEKO | |||||||
| 識別子 | 18974 | |||||||
| 姓名 | バーマン, シャーリー ジョイ | |||||||
| 著者所属 | ||||||||
| 値 | Graduate School of Medicine, Hirosaki University | |||||||
| 抄録 | ||||||||
| 内容記述タイプ | Abstract | |||||||
| 内容記述 | Since the inception of the Integrated English courses, a three-semester series required for International Horticulturemajors, the author has engaged students in Japanese cooking projects. In the past, students in the author’s cohortshad the opportunity to make group presentations that allowed the audience to hear about the history of specificdishes and production of key food industries in Japan. Listeners also had the chance to see actual cookingdemonstrations and were rewarded with a taste of the finished product. A number of international students attendedthe presentations making the Q&A more like something seen in real-life presentations. During a time of onlineonlyclasses, with the exception of the enticing aroma and taste, the author was able to replicate the project withina highly experiential framework. The 2020 version, described here in detail, gave the group, all former students,a challenging and memorable online international forum in which they were able to shine despite the constraintsof the day. | |||||||
| 書誌情報 |
弘前大学教養教育開発実践ジャーナル 巻 5, p. 99-103, 発行日 2021-03-31 |
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| ISSN | ||||||||
| 収録物識別子タイプ | ISSN | |||||||
| 収録物識別子 | 2432-7417 | |||||||
| 書誌レコードID | ||||||||
| 収録物識別子タイプ | NCID | |||||||
| 収録物識別子 | AA12787364 | |||||||
| 著者版フラグ | ||||||||
| 出版タイプ | VoR | |||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||
| その他のタイトル | ||||||||
| その他のタイトル | 国際園芸農学科の学生の為の「2020年度 Integrated C」で行う特別オンライン英語授業：ランチ・タイム日本料理プレゼンテーションの新しいモデルの報告 | |||||||
| 出版者 | ||||||||
| 出版者 | 弘前大学 教育推進機構 教養教育開発実践センター | |||||||
| 資源タイプ | ||||||||
| 値 | Article | |||||||
