| Course title | |||||
| サステイナブルツーリズム論 [Sustainable Tourism] | |||||
| Course category | general education courses | Requirement | Credit | 2 | |
| Department | Year | 1～ | Semester | Fall | |
| Course type | Fall | Course code | 01FY100212 | ||
| Instructor(s) | |||||
| 土屋 俊幸, 岩岡 正博, 戸田 浩人, 白木 克繁, 及川 洋征, 小池 伸介 [TSUCHIYA Toshiyuki, IWAOKA Masahiro, TODA Hiroto, SHIRAKI Katsushige, OIKAWA Yosei, KOIKE Shinsuke] | |||||
| Facility affiliation | Veterinary Clinic | Office | 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. It consists of two parts. Part I : Common Introductory Program In this program that is common to all first-year students, students will learn about our university and discuss how they would pursue their academic life in the Univeristy. The university history and TUAT principals are described as well as our research activities, with the aim to encourage students to become engaged in university study and to understand the importance of designing their individual university life. Part II : Faculty-Specific Program Think about the future of food. We will raise issues related to "food" in Japan, and select analysis of the current situation according to the following themes. Presentation and question and answer session. Select (a) rice, vegetables, (b) livestock products, (c) marine products, (d) processed foods, and (e) frozen foods as "food" issues. |
| Expected Learning |
|
1) To understand the autonomous learning in the University, and be able to design individual's academic life at the University from broad perspectives. 2) You can think about food issues in Japan and propose solutions for the future. Competency Development： Initiative and Autonomy, Leadership and Facilitation, Knowledge Creation, Presentation Skills, Mission-Oriented Research and Problem Solving, Academic Ethics |
| Course schedule |
|
1. Raising issues related to "food" in Japan 2. Current situation analysis (a) rice (b) livestock products (c) marine products (d) processed foods (e) frozen foods 3. Case study 4. (a) Introduction of the current state of rice Question and answer 5. (b) Livestock products 6. (c) Seafood 7. (d) Processed food 8. (e) Frozen food 9. Tour 10. General discussion (recommendations for the future of food) |
| Prerequisites |
| In addition to the classes you attend, you are recommended to review and make preparations for the classes spending the standard amount of time as specified by the University. |
| Required Text(s) and Materials |
| Handouts and lecture materials are provided during the class |
| References |
|
・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 |
| Assessment/Grading |
|
Part I (25%)： Marks are given based on worksheets collected at the end of each class. The key point in evaluation is how one's thoughts and perspectives are described in own words. Part II (75%)：Scoring will be based on the content of the presentation, response to questions and answers, and the content of the questions. |
| Message from instructor(s) |
| Participate in lectures, give presentations, and ask questions. |
| Course keywords |
| Part I : Autonomous learning, Research integrity Part II : Foods, Presentation skills |
| Office hours |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| English |
| Last update |
| 2/28/2023 10:55:45 AM |