Course title
農学基礎ゼミ   [Basic Seminar of Agricultural Science]
Course category	Liberal Arts and Fundamental Studies	Requirement		Credit	2
Department		Year	1～2	Semester	1st
Course type	1st	Course code	01fy100217
Instructor(s)
野村 義宏   [NOMURA Yoshihiro]
Facility affiliation	Scleroprotein and Leather Research Institute	Office	afjgxte/L1151	Email address

Course description

This course aims to develop minds for knowledge creation and autonomous learning, and is designed as an introductory course for the Liberal Arts and Fundamental Studies. Students will experience different styles of lectures and classes depending on the contents. It consists of two parts. ”Think about Japanese food culture” ‘Washoku’ is a World Heritage Site. Think about Japanese food culture through Japanese cuisine. Students will decide on the theme of Japanese food culture, give a presentation in 20 minutes, and ask questions about the content.

Expected Learning

1) To understand the autonomous learning in the University, and be able to design individual's academic life at University from broad perspectives. 2) Training of expression, communication, and discussion. Understand Japanese food culture.

Course schedule

Part I : Common Introductory Program 1. About the University (I) 　　Brief history of the University. Talks from the President, the Dean of the Faculty of Agriculture, and the Dean of the Faculty of Engineering. 2. About the University (II) 　　Talks from the Heads of the Departments. 3. Studying at the University 　　(First half) Differences between studying at high school and studying at university. Designing your academic life at the University from broad perspectives, with a systematic approach in mind in taking lectures and studying abroad. 　(Second half) Identity development and academic life: Challenges experienced in adolescence. 4. Our Initiative for Society 　(First half) Global warming and emission of greenhouse gas. Our effort in reducing CO2 emission. 　(Second half) TUAT Plastic 5R Campus-Reduce, Reuse, Recycle, Renewable, Research. Our teaching and research activities in finding the solutions and educating future generations. 5. Research ethics Code of conduct for research integrity, and scientific misconducts. Falsification, fabrication, and plagiarism are discussed. Part II : Faculty-Specific Program 6. First time: Introduction of Japanese food culture. From second time: Decide the person in charge of the presentation, lectures are held in a discussion format.

Prerequisites

Part I : In addition to 10 hours you spend in the class, you are recommended to review the classes spending the standard amount of time as specified by the University for each class, to plan out the courses to take and design how you would pursue your academic activities ahead. Part II : The content of one lesson is more than two 90-minute lectures. Includes more than 15 weeks of regular lessons. It requires a total of 180 hours of study due to class time and pre / post study.

Required Text(s) and Materials

Part I : 　Handouts and exercise materials are provided during the class Part II : Not specified

References

Part I : ・アカデミック・スキルズ　大学生のための知的技法入門　（慶應義塾大学出版会）　佐藤望(編著)、湯川武、横山千晶、近藤明彦 ・思考を鍛える大学の学び入門ー論理的な考え方・書き方からキャリアデザインまで（慶應義塾大学出版会）井下千以子 Part II : Not specified

Assessment/Grading

Part I (25%)：　Marks are given based on worksheets collected at the end of each class. Part II (75%)： Preparation, presentations and discussions will be used to judge the grades.

Message from instructor(s)

I want you to think and do your best.

Course keywords

Part I : 　Questioning mind, Autonomous learning. Part II : Japanese food, Japanese customs, Food culture

Office hours

Part I : 　It will be announced during the class. Part II : Wednesday lunch break

Remarks 1

Remarks 2

Related URL

http://www.collagen-institute.jp/leather/lesson/index.html

Lecture Language

Japanese

Language Subject

English

Last update

3/27/2020 11:44:27 AM