シラバス参照
シラバス参照
| 科目一覧へ戻る | 2025/03/14 現在 |
| 科目名／Subject | 英語IIA1（E21A1） |
|---|---|
| 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 | 2025年度／Academic Year 前期／Spring 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 | 2025/02/20 | ||
|---|---|---|---|
| 授業の目的・方法 ／Course Objectives and method |
This course takes a communicative approach to the study of English. Students will be provided with 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 English. We will focus primarily on speaking and writing exercises, with an emphasis on building effective communication skills. Learning methods include pair work, group work, and presentations. | ||
| 達成目標 ／Course Goals |
The main goals of this course are to: • Expand your communication skills • Increase your English vocabulary and expressiveness • Cultivate your discussion and presentation skills • Help you become more confident speakers |
||
| 授業内容 ／Course contents |
1. Introduction to the course; warm-up activity (information exchange) 2. The past, present, and future — composition 3. The past, present, and future — recitation 4. Infinitives of purpose — composition 5. Infinitives of purpose — recitation 6. Topics for short talks — practice 7. Topics for short talks — further practice 8. Speaking test 9. Cuisine and culture — readings and questions 10. Cuisine and culture — follow-up assignment 11. Topics for Group Discussion and Presentation 12. Discussion Compositions 13. Practice for group speaking test 14. Group speaking test; preparation for final presentations 15. Brief review and final presentations |
||
| 事前学修・事後学修 ／Preparation and review class |
You should prepare for each class as necessary and review what you have learned afterwards. Preparation and review will usually involve some research and writing. On average, you should spend one to two hours preparing for each class and one to two hours reviewing material covered in class. | ||
| 使用教材 ／Teaching materials |
There is no set text for this course. Materials will be provided by the instructor. | ||
| 成績評価の方法 ／Grading |
Evaluation will be based on participation (20%), speaking tests (30%), presentations (35%), and writing tasks (15%). | ||
| 成績評価の基準 ／Grading Criteria |
Active and enthusiastic participation in weekly classes will positively influence grades. The following is a guide to grades: 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 |
The course schedule may change slightly depending on circumstances. |
||
| 実務経験者による授業 ／Courses conducted by the ones with practical experiences |
該当しない／No | ||
| 授業実施方法 ／Method of class |
①面接授業／Face-To-Face class | ||
| 遠隔授業 ／Online class |
|