WNB48000 Basic Study in Creativity and the Design of Teaching Materials (Home Economics)

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School Graduate School of Humanities and Social Sciences (Master's Course) Division of Educational Sciences Educational Design for Teacher Educators Program

Lecture Code WNB48000 Subject Classification Specialized Education

Subject Name 創造性と学習材デザイン基礎研究（家庭）

Subject Name
（Katakana）　

Subject Name in
English Basic Study in Creativity and the Design of Teaching Materials (Home Economics)

Instructor TOMINAGA MIHOKO

Instructor
(Katakana) トミナガ　ミホコ

Campus Higashi-Hiroshima Semester/Term 1st-Year, First Semester, 2Term

Days, Periods, and Classrooms (2T) Fri1-4：EDU B705

Lesson Style Seminar Lesson Style
(More Details) 　

Presentation, discussin, practicum, filedwork

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

Course Level 5 : Graduate Basic

Course Area（Area） 24 : Social Sciences

Course Area（Discipline） 07 : Education

Eligible Students It is intended for students who specialize in the field of cookery science.

Keywords SDG_03,04,09,15,Preferences, eating behavior, food culture, cooking

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)

Class Objectives
/Class Outline Objective: Based on the creativity and knowledge gained in the basic study on learning material design, learn traditional and latest cooking techniques and sensory evaluation methods, and then pursue creative perspectives and research methods in the dietary life.
Outline: To foster the qualities and abilities to realize the next generation of innovative and leading education, we will focus on cooking science, food culture, and eating behavior, focusing on new directions between humans and dietary life. To develop creative viewpoints, methods and practical skills while incorporating experiments and practical training.

Class Schedule lesson1 Method of advanced research on traditional cooking
lesson2 Planning of advanced research on traditional cooking
lesson3 Experiments and practical training of advanced research on traditional Cooking
lesson4 Experiments, practical training, and discussion of advanced research on traditional cooking
lesson5 Historical background and basics of the latest cooking focusing on molecular cooking
lesson6 Planning of the latest cooking focusing on molecular cooking
lesson7 Experiment and practical training of the latest cooking focusing on molecular cooking
lesson8 Experiment, practical training and discussion of the latest cooking focusing on molecular cooking
lesson9 Planning of application development of cooking technology
lesson10 Experiments and practical training on application development of cooking processing technology
lesson11 Sensory evaluation
lesson12 Analysis of sensory evaluation results and discussion of the results
lesson13 How to proceed with research, including fieldwork on dietary habits
lesson14 Planning of research study including fieldwork on dietary habits
lesson15 Summary and discussion

Text/Reference
Books,etc. Distribute materials.
Introduce papers, etc. that are the topics of each theme.

PC or AV used in
Class,etc. 　

(More Details) Handouts, audio, video, PC

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review lesson 1. Understand the method of advanced research on traditional cooking
lesson 2. Plan the advanced research on traditional cooking
lesson 3. Understand the advanced research on traditional cooking
lesson 4. Create the report regarding experiments, practical training, and discussion of advanced research on traditional cooking
lesson 5. Understand historical background and basics of the latest cooking focusing on molecular cooking
lesson 6. Plan the latest cooking focusing on molecular cooking
lesson 7. Look back experiment and practical training of the latest cooking focusing on molecular cooking
lesson 8. Create the report regarding experiment, practical training and discussion of the latest cooking focusing on molecular cooking
lesson 9. Plan of application development of cooking technology
lesson 10. Understand the application development of cooking processing technology
lesson 11. Understand about methods of sensory evaluation
lesson 12. Understand analysis method of sensory evaluation results
lesson 13. Understand how to proceed with research, including fieldwork on dietary habits
lesson 14. Plan of research study including fieldwork on dietary habits
lesson 15. Create the report

Requirements

Grading Method Evaluate by working on the theme and discussing.

Practical Experience

Summary of Practical Experience and Class Contents based on it

Message

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	Graduate School of Humanities and Social Sciences (Master's Course) Division of Educational Sciences Educational Design for Teacher Educators Program
Lecture Code	WNB48000	Subject Classification	Specialized Education
Subject Name	創造性と学習材デザイン基礎研究（家庭）
Subject Name （Katakana）
Subject Name in English	Basic Study in Creativity and the Design of Teaching Materials (Home Economics)
Instructor	TOMINAGA MIHOKO
Instructor (Katakana)	トミナガ　ミホコ
Campus	Higashi-Hiroshima	Semester/Term	1st-Year, First Semester, 2Term
Days, Periods, and Classrooms	(2T) Fri1-4：EDU B705
Lesson Style	Seminar	Lesson Style (More Details)
Presentation, discussin, practicum, filedwork
Credits	2.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	5 : Graduate Basic
Course Area（Area）	24 : Social Sciences
Course Area（Discipline）	07 : Education
Eligible Students	It is intended for students who specialize in the field of cookery science.
Keywords	SDG_03,04,09,15,Preferences, eating behavior, food culture, cooking
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)
Class Objectives /Class Outline	Objective: Based on the creativity and knowledge gained in the basic study on learning material design, learn traditional and latest cooking techniques and sensory evaluation methods, and then pursue creative perspectives and research methods in the dietary life. Outline: To foster the qualities and abilities to realize the next generation of innovative and leading education, we will focus on cooking science, food culture, and eating behavior, focusing on new directions between humans and dietary life. To develop creative viewpoints, methods and practical skills while incorporating experiments and practical training.
Class Schedule	lesson1 Method of advanced research on traditional cooking lesson2 Planning of advanced research on traditional cooking lesson3 Experiments and practical training of advanced research on traditional Cooking lesson4 Experiments, practical training, and discussion of advanced research on traditional cooking lesson5 Historical background and basics of the latest cooking focusing on molecular cooking lesson6 Planning of the latest cooking focusing on molecular cooking lesson7 Experiment and practical training of the latest cooking focusing on molecular cooking lesson8 Experiment, practical training and discussion of the latest cooking focusing on molecular cooking lesson9 Planning of application development of cooking technology lesson10 Experiments and practical training on application development of cooking processing technology lesson11 Sensory evaluation lesson12 Analysis of sensory evaluation results and discussion of the results lesson13 How to proceed with research, including fieldwork on dietary habits lesson14 Planning of research study including fieldwork on dietary habits lesson15 Summary and discussion
Text/Reference Books,etc.	Distribute materials. Introduce papers, etc. that are the topics of each theme.
PC or AV used in Class,etc.
(More Details)	Handouts, audio, video, PC
Learning techniques to be incorporated
Suggestions on Preparation and Review	lesson 1. Understand the method of advanced research on traditional cooking lesson 2. Plan the advanced research on traditional cooking lesson 3. Understand the advanced research on traditional cooking lesson 4. Create the report regarding experiments, practical training, and discussion of advanced research on traditional cooking lesson 5. Understand historical background and basics of the latest cooking focusing on molecular cooking lesson 6. Plan the latest cooking focusing on molecular cooking lesson 7. Look back experiment and practical training of the latest cooking focusing on molecular cooking lesson 8. Create the report regarding experiment, practical training and discussion of the latest cooking focusing on molecular cooking lesson 9. Plan of application development of cooking technology lesson 10. Understand the application development of cooking processing technology lesson 11. Understand about methods of sensory evaluation lesson 12. Understand analysis method of sensory evaluation results lesson 13. Understand how to proceed with research, including fieldwork on dietary habits lesson 14. Plan of research study including fieldwork on dietary habits lesson 15. Create the report
Requirements
Grading Method	Evaluate by working on the theme and discussing.
Practical Experience
Summary of Practical Experience and Class Contents based on it
Message
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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