| Course title | |||||
| 農場実習 [Farm Practice] | |||||
| Course category | Requirement | Credit | 1 | ||
| Department | Year | 1～ | Semester | 1st | |
| Course type | 1st | Course code | 01bn1036 | ||
| Instructor(s) | |||||
| 本林 隆 [MOTOBAYASHI Takashi] | |||||
| Facility affiliation | Field Science Center | Office | Email address | ||
| Course description |
|
【Purpose】 The purpose of this lesson is for students to independently learn and practice important matters in agricultural processing such as recipe making, cooking methods, and hygiene management. 【Overview】 Practicing recipe creation, cooking, and hygiene management in an active learning. The processing materials are mainly vegetables produced on our university farm. For this reason, in order to experience the situation where vegetables are actually cultivated, vegetable planting training and harvesting training will also be conducted. |
| Expected Learning |
|
Students can proactively work on important matters in agricultural processing (recipe creation, cooking, hygiene management, etc.) and manufacture products hygienically. Corresponding criteria in the Diploma policy: See the curriculum maps. https://www.tuat.ac.jp/campuslife_career/campuslife/policy/ |
| Course schedule |
|
Date/Schedule (4/8)Guidance (4/15)Transplanting of vegetable seedlings (4/22)Food processing/Group work (5/6)Food processing/Group work (5/13)Food processing/Group work (5/20)Group work (5/27)Group work (6/3)Food processing (6/10)Cooking training (6/17)Harvesting of vegetables (6/24)Harvesting of vegetables (7/1)Hygiene management (lecture) (7/8)Group work (7/15)Group work (7/22)Cooking training (7/29)Cooking training This schedule is tentative. If there is a change, we will post it promptly. |
| Prerequisites |
|
Prior to the lesson, look up information on agricultural product processing in books, the Internet, etc. Information gathering and required study time are "according to the standard number of hours of our university" |
| Required Text(s) and Materials |
| Distribute prints as needed |
| References |
| Assessment/Grading |
|
Normal score (every time):60% Evaluate with reference to the degree of independent participation in the training Report:40% Evaluate the degree of understanding and developmental consideration of what was done in the practical training. |
| Message from instructor(s) |
| Course keywords |
| Office hours |
| It is possible at any time if you take an appointment. |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 1/31/2022 9:59:45 AM |