@article{oai:mie-u.repo.nii.ac.jp:00014151,
 author = {山口, 厚子 and Yamaguchi, Atsuko and 平島, 円 and Hirashima, Madoka and オン, チュイン and Ong, Chiew Inn},
 journal = {三重大学教育学部研究紀要　自然科学・人文科学・社会科学・教育科学・教育実践, Bulletin of the Faculty of Education, Mie University. Natural Science, Humanities, Social Science, Education, Educational Practice},
 month = {Feb},
 note = {application/pdf, In 2020, the Covid-19 pandemic pushed many universities and schools to implement distance learning in the world. This experience was a challenge for both students and teaching staff at Mie University. The purpose of this study was to try to develop more effective leaning program during this situation. We implemented two kinds of international collaboration program. One is a real time distance learning between a HE teacher in Singapore and Japanese students in the HE teacher training course in Japan. The HE teacher gave a presentation on HE education in Singapore. The students then communicated with her through a question and answer session. Another program is a cross cultural collaboration for a bento project. In a secondary school in Singapore, the HE teachers organized a ‘Bring Your Own’ (BYO) bento competition to encourage students and staff to bring their own bento to school. The purpose was to adapt to the pandemic situation, and to allow students to apply the culinary skills that they learned in the HE lessons. The Japanese students and university staff supported the BYO bento competition through making a video which provide understanding on bento culture and information on making bento. In conclusion, our trials could provide effective learning to both students in Japan and Singapore. Japanese students received new insight into HE education, they understood bento culture and the value to apply knowledge and skills during HE lessons. Also, they were motivated to attend the trials because they could support the Singaporean students’ learning in the bento project, and they had been very interested in learning from the Singaporean HE teacher in the first program. On the other hand, Singaporean students and staff learnt creative ideas and received useful information to make bento at home. They were also assured of the strong bento culture in Japan.},
 pages = {313--321},
 title = {家庭科教員養成課程における国際的な授業実践とその意義　―シンガポールの家庭科教員との交流とお弁当プロジェクトのためのビデオ作成―},
 volume = {72},
 year = {2021},
 yomi = {ヤマグチ, アツコ and ヒラシマ, マドカ}
}