CC423207 Practical Seminar on Dietary Life

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School School of Education

Lecture Code CC423207 Subject Classification Specialized Education

Subject Name 食生活実践演習

Subject Name
（Katakana）ショクセイカツジッセンエンシュウ

Subject Name in
English Practical Seminar on Dietary Life

Instructor TOMINAGA MIHOKO

Instructor
(Katakana) トミナガ　ミホコ

Campus Higashi-Hiroshima Semester/Term 2nd-Year, Second Semester, Second Semester

Days, Periods, and Classrooms (2nd) Weds1-4：EDU B505

Lesson Style Seminar Lesson Style
(More Details) 　

Credits 2.0 Class Hours/Week 　 Language of Instruction J : Japanese

Course Level 3 : Undergraduate High-Intermediate

Course Area（Area） 24 : Social Sciences

Course Area（Discipline） 08 : Curriculum and Instruction Sciences

Eligible Students

Keywords SDG_03,12, cooking, practical training, food culture

Special Subject for Teacher Education 　 Special Subject 　

Class Status
within Educational
Program
(Applicable only to targeted subjects for undergraduate students)
Criterion referenced
Evaluation
(Applicable only to targeted subjects for undergraduate students) Human Life Sciences Education
（Abilities and Skills）
・Various life skills related to Human Life Science Education or Life-long Activities Education about human life.
（Comprehensive Abilities）
・
Attitude to collaborate on various issues, to fully demonstrate own power as a member of a team, and have attitude to create good ones and improve them (sociality and cooperativeness)

・Ability to analyze and develop the contents or teaching materials as for Human Life Sciences Education or Life-long Activities Education related to human life.

Class Objectives
/Class Outline Students will learn the basic cooking techniques and food handling methods through cooking theory and seasonal menu practice. The course also aims to cultivate comprehensive skills related to the implementation of culinary practice in junior high and high schools.
*The students will acquire basic cooking skills and be able to handle food materials in a hygienic and safe manner.
*To be able to prepare menus for junior high school and high school students, taking into consideration the points to be considered in cooking instruction.
*To deepen understanding of regional food culture and food events.

Class Schedule lesson1 Orientation (class schedule, confirmation of cooking utensils, etc.)
lesson2 Review of handling of ingredients, safety and hygiene
lesson3 Practical exercises incorporating the basics of Japanese cuisine
lesson4 Practical exercises in Japanese cuisine using seasonal ingredients
lesson5 Practical exercises incorporating the basics of Western cuisine
lesson6 Practical exercises of Western cuisine using seasonal ingredients
lesson7 Practical exercises on the basics of Chinese cuisine
lesson8 Practical exercises in Chinese cooking using seasonal ingredients
lesson9 Thinking about well-balanced menus
lesson10 Cooking instruction for junior high school students
lesson11 Cooking instruction for high school students
lesson12 Thinking about event dishes (Christmas dishes)
lesson13 Thinking about event dishes (New Year's dishes)
lesson14 Thinking about local cuisine
lesson15 Practical examination and summary

Written and/or practical examinations will be given. A practical assignment will be given after each practical exercise.
Students will be asked to submit notes after the last class.

Text/Reference
Books,etc. Table of Food Composition

PC or AV used in
Class,etc. 　

(More Details)

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review lesson1　 Confirm the class schedule and cooking utensils at each kitchen table, and create an environment for communication among class members.
lesson2　 Understand how to handle ingredients, safety and hygiene, and how to use the table of food composition.
lesson3　Understand the basics of Japanese cooking (how to make broth and handle ingredients).
lesson4　To deepen understanding of seasonal ingredients while acquiring basic cooking skills.
lesson5　Understanding the fundamentals of Western cuisine.
lesson6　To deepen understanding of seasonal ingredients while acquiring the fundamentals of Western cuisine.
lesson7　To understand the fundamentals of Chinese cuisine.
lesson8　To deepen the understanding of seasonal ingredients while acquiring the fundamentals of Chinese cuisine.
lesson9　To deepen understanding of well-balanced menu with reference to textbooks on culinary science and the Dietary Reference Intake Standards.
lesson10　To deepen understanding ｃooking instruction for junior high school students．
lesson11　To deepen understanding cooking instruction for high school students．
lesson12　To deepen understanding of event dishes (Christmas dishes).
lesson13 To deepen understanding of event dishes (New year's dishes).
lesson14 To deepen understanding of local cuisine based on regional characteristics.
lesson15 Review the mastery of basic knowledge and skills of cooking.

Requirements Absence from class will be strictly evaluated since group study is the main part of the course. Students are required to submit all the required materials by the due date.
Students will be required to pay for practical exercises and purchase apron, knife sets, etc.

Grading Method Comprehensive evaluation including assignment submission, group activities, practical exam, note submission, class attitude, etc.

Practical Experience

Summary of Practical Experience and Class Contents based on it

Message You will improve your cooking skills by practicing every day. Please enjoy cooking.

Other

Please fill in the class improvement questionnaire which is carried out on all classes.
Instructors will reflect on your feedback and utilize the information for improving their teaching.

Academic Year	2024Year	School/Graduate School	School of Education
Lecture Code	CC423207	Subject Classification	Specialized Education
Subject Name	食生活実践演習
Subject Name （Katakana）	ショクセイカツジッセンエンシュウ
Subject Name in English	Practical Seminar on Dietary Life
Instructor	TOMINAGA MIHOKO
Instructor (Katakana)	トミナガ　ミホコ
Campus	Higashi-Hiroshima	Semester/Term	2nd-Year, Second Semester, Second Semester
Days, Periods, and Classrooms	(2nd) Weds1-4：EDU B505
Lesson Style	Seminar	Lesson Style (More Details)

Credits	2.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	3 : Undergraduate High-Intermediate
Course Area（Area）	24 : Social Sciences
Course Area（Discipline）	08 : Curriculum and Instruction Sciences
Eligible Students
Keywords	SDG_03,12, cooking, practical training, food culture
Special Subject for Teacher Education		Special Subject
Class Status within Educational Program (Applicable only to targeted subjects for undergraduate students)
Criterion referenced Evaluation (Applicable only to targeted subjects for undergraduate students)	Human Life Sciences Education （Abilities and Skills）・Various life skills related to Human Life Science Education or Life-long Activities Education about human life. （Comprehensive Abilities）・ Attitude to collaborate on various issues, to fully demonstrate own power as a member of a team, and have attitude to create good ones and improve them (sociality and cooperativeness) ・Ability to analyze and develop the contents or teaching materials as for Human Life Sciences Education or Life-long Activities Education related to human life.
Class Objectives /Class Outline	Students will learn the basic cooking techniques and food handling methods through cooking theory and seasonal menu practice. The course also aims to cultivate comprehensive skills related to the implementation of culinary practice in junior high and high schools. The students will acquire basic cooking skills and be able to handle food materials in a hygienic and safe manner. To be able to prepare menus for junior high school and high school students, taking into consideration the points to be considered in cooking instruction. *To deepen understanding of regional food culture and food events.
Class Schedule	lesson1 Orientation (class schedule, confirmation of cooking utensils, etc.) lesson2 Review of handling of ingredients, safety and hygiene lesson3 Practical exercises incorporating the basics of Japanese cuisine lesson4 Practical exercises in Japanese cuisine using seasonal ingredients lesson5 Practical exercises incorporating the basics of Western cuisine lesson6 Practical exercises of Western cuisine using seasonal ingredients lesson7 Practical exercises on the basics of Chinese cuisine lesson8 Practical exercises in Chinese cooking using seasonal ingredients lesson9 Thinking about well-balanced menus lesson10 Cooking instruction for junior high school students lesson11 Cooking instruction for high school students lesson12 Thinking about event dishes (Christmas dishes) lesson13 Thinking about event dishes (New Year's dishes) lesson14 Thinking about local cuisine lesson15 Practical examination and summary Written and/or practical examinations will be given. A practical assignment will be given after each practical exercise. Students will be asked to submit notes after the last class.
Text/Reference Books,etc.	Table of Food Composition
PC or AV used in Class,etc.
(More Details)
Learning techniques to be incorporated
Suggestions on Preparation and Review	lesson1　 Confirm the class schedule and cooking utensils at each kitchen table, and create an environment for communication among class members. lesson2　 Understand how to handle ingredients, safety and hygiene, and how to use the table of food composition. lesson3　Understand the basics of Japanese cooking (how to make broth and handle ingredients). lesson4　To deepen understanding of seasonal ingredients while acquiring basic cooking skills. lesson5　Understanding the fundamentals of Western cuisine. lesson6　To deepen understanding of seasonal ingredients while acquiring the fundamentals of Western cuisine. lesson7　To understand the fundamentals of Chinese cuisine. lesson8　To deepen the understanding of seasonal ingredients while acquiring the fundamentals of Chinese cuisine. lesson9　To deepen understanding of well-balanced menu with reference to textbooks on culinary science and the Dietary Reference Intake Standards. lesson10　To deepen understanding ｃooking instruction for junior high school students． lesson11　To deepen understanding cooking instruction for high school students． lesson12　To deepen understanding of event dishes (Christmas dishes). lesson13 To deepen understanding of event dishes (New year's dishes). lesson14 To deepen understanding of local cuisine based on regional characteristics. lesson15 Review the mastery of basic knowledge and skills of cooking.
Requirements	Absence from class will be strictly evaluated since group study is the main part of the course. Students are required to submit all the required materials by the due date. Students will be required to pay for practical exercises and purchase apron, knife sets, etc.
Grading Method	Comprehensive evaluation including assignment submission, group activities, practical exam, note submission, class attitude, etc.
Practical Experience
Summary of Practical Experience and Class Contents based on it
Message	You will improve your cooking skills by practicing every day. Please enjoy cooking.
Other
Please fill in the class improvement questionnaire which is carried out on all classes. Instructors will reflect on your feedback and utilize the information for improving their teaching.

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