シラバス参照
シラバス参照
| 科目一覧へ戻る | 2023/03/17 現在 |
| 科目名／Subject | ビジネス英語I |
|---|---|
| 担当教員（所属）／Instructor | クランキー (商学部) |
| 授業科目区分／Category | 昼間コース 学科別専門科目 |
| 開講学期／Semester | 2019年度／Academic Year 前期／Spring Semester |
| 開講曜限／Class period | 木/Thu 2 |
| 対象所属／Eligible Faculty | 商学部／Faculty of Commerce |
| 配当年次／Years | 3年 , 4年 |
| 単位数／Credits | 2 |
| 研究室番号／Office | |
| オフィスアワー／Office hours |
| 更新日／Date of renewal | 2019/02/13 | ||
|---|---|---|---|
| 授業の目的・方法 ／Course Objectives and method |
This is a course in Business English for third and fourth year students, and exchange students to OUC. The class is mainly a discussion course that includes readings, videos, and some research. Each week we will focus on a different topic related to the Hokkaido Economy. This semester the focus will be on the great brands of Hokkaido and the companies behind them. | ||
| 達成目標 ／Course Goals |
To be able to discuss topics in business in English. To learn more about the business culture and economy of Hokkaido through English. Improve students skills in discussion, presentation, and research. | ||
| 授業内容 ／Course contents |
1. Orientation (short) 2. Introduction to Hokkaido 3. Homac 4. Le Tao 5. Royce 6. Shiroi Kibitz 7. Hokkaido Rice 8. Yubari Melons 9. Fishing 10. Presentations 11. Presentations 12. Hori 13. Exporting Hokkaido 14. Protecting Hokkaido Products 15. Review and Conclusions (Schedule likely to change, depending on news events) |
||
| 事前学修・事後学修 ／Preparation and review class |
An interest in the news is helpful. Topics may be modified if something important is happening in the news that is related to Hokkaido. | ||
| 使用教材 ／Teaching materials |
No text for this class. Handouts will be given when appropriate. | ||
| 成績評価の方法 ／Grading |
As this is a discussion class, active participation is the key to both improvement and one's success in this course. Students who attend but do not participate, or those who spend their time on their phones in class will be graded accordingly. | ||
| 成績評価の基準 ／Grading Criteria |
Participation in the discussions, attendance, and what students bring to the course are all key criteria in grading. Success on the research project is another factor. | ||
| 遠隔授業 ／Online class |
|
||
| 追加情報 ／Additional information |
|
||
|
シラバス作成のためのガイドラインに従って作成した ／made this syllabus according to the guidelines |
| No. | 回（日時） ／Time (date and time) |
主題と位置付け（担当） ／Subjects and instructor's position |
学習方法と内容 ／Methods and contents |
備考 ／Notes |
|---|---|---|---|---|
| 該当するデータはありません | ||||