シラバス参照
シラバス参照
| 科目一覧へ戻る | 2022/04/06 現在 |
| 科目名／Subject | 英語IIA2（E23A2） |
|---|---|
| 担当教員（所属）／Instructor | リームスト (商学部) |
| 授業科目区分／Category | 夜間主コース 外国語科目等 |
| 開講学期／Semester | 2022年度／Academic Year 後期／Fall Semester |
| 開講曜限／Class period | 金/Fri 7 |
| 対象所属／Eligible Faculty | |
| 配当年次／Years | 2年 , 3年 , 4年 |
| 単位数／Credits | 1 |
| 研究室番号／Office | |
| オフィスアワー／Office hours |
| 更新日／Date of renewal | 2022/02/22 |
|---|---|
| 授業の目的・方法 ／Course Objectives and method |
This course emphasizes spoken/communicative English. Students will receive extensive practice in using English as a means of communication. The main objective is to enhance your ability to think and express yourself confidently in the English language. The weekly classes will mainly consist of speaking and writing exercises, with an emphasis on building effective communication skills and your ability to express yourself. Learning techniques will include individual, pair, and group work and presentations. |
| 達成目標 ／Course Goals |
The main goals of this course are: to strengthen your confidence and ability when using the English language in most situations; to expand your English vocabulary; to broaden your powers of verbal expression; and to develop your discussion, presentation and summarizing skills. |
| 授業内容 ／Course contents |
1. Introduction and recap; Presentations on the news – thinking about the news 2. Presentations on the news – concept and approach 3. Presentations on the news – developing stories; practice and editing; presentation tips 4. Notes on speech transitions; practice 5. Presentations 6. Presentations 7. Practice for test 8. Midterm test (speaking test) 9. Cuisine and Culture (‘My Kitchen’) 10. Cuisine and Culture (‘My Kitchen’) – continued 11. Readings of compositions (Cuisine and Culture) 12. Prompts for discussions and presentations – ideas and practice 13. Prompts for discussions and presentations – further practice and preparation 14. Group speaking test on topics 15. Final individual presentation |
| 事前学修・事後学修 ／Preparation and review lesson |
Active preparation for each lesson is strongly advised. Preparation will generally involve some reading and written preparation (according to specific instructions given by the teacher). On average, you should be spending approximately one to two hours a week preparing for each class and about one to two hours a week reviewing material covered in class. |
| 使用教材 ／Teaching materials |
This is no set text for this course. The teacher will supply materials. |
| 成績評価の方法 ／Grading |
Evaluation will be based on participation (25%), speaking tests (30%), presentations (35%), other assignments (10%). |
| 成績評価の基準 ／Grading Criteria |
The highest grades in this course will be awarded to the students who, in addition to excellent aptitude, display a constant willingness to try their best and improve. 秀 (A) 100–90 Outstanding 優 (B) 89–80 Very good 良 (C) 79–70 Good 可 (D) 69–60 Satisfactory 不可 (F) 59–0 Below expectations (failure) |
| 履修上の注意事項 ／Remarks |
None. |
| 実務経験者による授業 ／Courses conducted by the ones with practical experiences |
該当しない |