{"created":"2023-06-20T14:02:24.542449+00:00","id":18,"links":{},"metadata":{"_buckets":{"deposit":"a97db740-932d-4ca9-978b-5e3638032cc8"},"_deposit":{"created_by":6,"id":"18","owners":[6],"pid":{"revision_id":0,"type":"depid","value":"18"},"status":"published"},"_oai":{"id":"oai:hagoromo.repo.nii.ac.jp:00000018","sets":["2:8"]},"author_link":["27","28"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"58","bibliographicPageStart":"51","bibliographicVolumeNumber":"16","bibliographic_titles":[{"bibliographic_title":"羽衣国際大学人間生活学部研究紀要"},{"bibliographic_title":"Bulletin of Hagoromo University of International Studies","bibliographic_titleLang":"en"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"　2020年度前期、新型コロナウィルスの影響で授業運営の方法が大きく変化する事となった。\n　今まで当たり前だった対面授業ができなくなり、遠隔授業の必要性が高まった。\n　本研究レポートは、実技系の科目においてどのような方法で授業を行うべきか？シラバスの到達目標である技術をどのように身につけさせるのか？という問題に対しての答えを探るべく、実践した内容をまとめたものである。\n　デジタルネイティブ世代が多く学ぶ現在の大学において、実技科目を動画教材化する事でどのようなメリットが存在するかを今後も継続的に検証していき、製菓教育における新しい授業の形を構築していく事が研究の目的である。\n","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.51025/00000012","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"羽衣国際大学人間生活学部紀要編集委員会"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"40022542761","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12128594","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1880-8328","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"市田, 哲朗"},{"creatorName":"イチダ, テツロウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"27","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ICHIDA, Tetsuro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"28","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":"2021-11-19"}],"displaytype":"detail","filename":"kiyou_n16-51.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kiyou_n16-51","url":"https://hagoromo.repo.nii.ac.jp/record/18/files/kiyou_n16-51.pdf"},"version_id":"49479770-63cd-482e-ac50-cdf2ea3a39e1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"製菓","subitem_subject_scheme":"Other"},{"subitem_subject":"実技授業","subitem_subject_scheme":"Other"},{"subitem_subject":"映像教材","subitem_subject_scheme":"Other"},{"subitem_subject":"オンデマンド","subitem_subject_scheme":"Other"},{"subitem_subject":"遠隔授業","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":"製菓実習における映像教材化の可能性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"製菓実習における映像教材化の可能性"}]},"item_type_id":"10002","owner":"6","path":["8"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-11-19"},"publish_date":"2021-11-19","publish_status":"0","recid":"18","relation_version_is_last":true,"title":["製菓実習における映像教材化の可能性"],"weko_creator_id":"6","weko_shared_id":-1},"updated":"2023-06-20T14:04:18.476156+00:00"}