{"created":"2023-06-19T07:35:48.318318+00:00","id":1600,"links":{},"metadata":{"_buckets":{"deposit":"ede6b81c-fdf1-4355-9720-3b0afc737b07"},"_deposit":{"created_by":3,"id":"1600","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1600"},"status":"published"},"_oai":{"id":"oai:mejiro.repo.nii.ac.jp:00001600","sets":["1:20:132"]},"author_link":["3932","3933"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-02-29","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"56","bibliographicPageEnd":"25","bibliographicPageStart":"13","bibliographic_titles":[{"bibliographic_title":"目白大学短期大学部研究紀要"},{"bibliographic_title":"Mejiro University College","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"製菓衛生師コース2年生の必修授業『専門実習Ⅳ（総合）』は、洋菓子・パンの理論を実験形式で学ぶ、オムニバス形式のアクティブラーニング型授業であり、全15回の授業のうち洋菓子実習は7回実施している。本授業の学習目標である「菓子の仕上がりと、配合の違い、製菓材料の関係性について理解する」点、そして教員のねらいとする「レシピ考案や商品開発の基礎を身につける」点について、その達成状況を、学生たちの実習前後での理解度の変化、授業への取り組み姿勢、学期末課題「洋菓子実習レシピ　オリジナルアレンジの提案」の完成度から検証した。学習目標である「菓子の仕上がりと、配合の違い、製菓材料の関係性について理解する」点については、事前理解度調査と実習の事後学習ワークシートで回答させた同一設問の正答率比較と、履修学生の自己評価アンケート調査結果から、目的とした学習成果は得られていると考えられる。一方、「レシピ考案や商品開発の基礎を身につける」点については、学期末課題「洋菓子実習レシピ　オリジナルアレンジの提案」の評価結果からは、教員のねらいとする「レシピ考案や商品開発の基礎を身につける」点について、十分な学習成果が得られたとは言えないのが現状である。しかし、学生のレシピ考案に対する意欲は十分にあり、授業内容の一部見直しによって、今後教育効果を高めていくことは可能であると考える。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"目白大学短期大学部"}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"目白大学短期大学部"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11501160","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-2210","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"平田, 暁子"}],"nameIdentifiers":[{"nameIdentifier":"3932","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HIRATA, Akiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3933","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-06-15"}],"displaytype":"detail","filename":"MUC_56_13.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"MUC_56_13.pdf","url":"https://mejiro.repo.nii.ac.jp/record/1600/files/MUC_56_13.pdf"},"version_id":"999af078-3be9-4f61-8517-317dd709d26a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"アクティブラーニング","subitem_subject_scheme":"Other"},{"subitem_subject":"洋菓子","subitem_subject_scheme":"Other"},{"subitem_subject":"実験実習","subitem_subject_scheme":"Other"},{"subitem_subject":"オリジナルレシピ","subitem_subject_scheme":"Other"},{"subitem_subject":"Active learning","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Pastry","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Experimental practices","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Original recipe","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"アクティブラーニング型授業「洋菓子実験実習」の学習成果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アクティブラーニング型授業「洋菓子実験実習」の学習成果"},{"subitem_title":"Educational Achievements through Active Learning─Experimental Practices of Making Pastry─","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["132"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-06-15"},"publish_date":"2020-06-15","publish_status":"0","recid":"1600","relation_version_is_last":true,"title":["アクティブラーニング型授業「洋菓子実験実習」の学習成果"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T07:52:37.203099+00:00"}