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5. Influences of Class Differences on Learning derived from Face to Face and on-Demand Distance Cooking Practices - Based on Class Evaluation Questionnaires

6. Current status and issues of learning leading to school as a Team understanding and understanding of multi-professional collaboration-Based on a questionnaire survey of students in the teacher training course-

8. Trial in an Information Morality Class for First-year Students of a TeacherTraining University

9. Agricultural Experience Program using Aichi Traditional Vegetables 'Crepe Pumpkin' for Undergraduate Students

12. Trial of 'Experienced Communication Understanding Program' for First-year University Students and Examination of the Meaning of the Experience

20. Attempt of hybrid lesson in the science literacy 'Cellular research and medical applications' under Covid-19 pandemic

21. 教員養成におけるものづくりリテラシー「食べ物の調理と加工」の授業実践

22. Effects of nature-oriented experience programs performed in 'on campus bamboo forest' for students pursuing a profession in teaching

28. 新型コロナウイルス感染症流行期における 教育実習の学び

31. How Students in the First Year of Teacher Training Course Understand the Collaboration as a Team Between Teachers and Other Professionals at School

32. Exploring Pre-service English Teacher Cognition

34. Preparing Online for JFL Teaching Practice Online

44. The remote lecture of Science literacy ‘Biology of infection syndrome’ at 2020 under COVID-19 pandemic

45. 新聞を使ったNIEの授業実践と学生の情報読取能力

46. Teaching German for Cultivating Greater Interest in Different Cultures: A Report on Classroom Practice

49. Effects on Students’ Learning Outcomes Trained by Service-Learning Coordinator ~Analysis of Reflection Sheets~

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