Results for Certified Evaluation and Accreditation for Junior College

Nihon University Junior College

Basic Information of the Institution
Ownership: Private

Location: Tokyo, Japan

Accreditation Status
Year of the Review: 2014
Accreditation Status: accredited（Accreditation Period: April.01.2015 – March.31.2022）

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Certified Evaluation and Accreditation Resultsfor Nihon University Junior CollegeOverview
Nihon University Junior College (hereafter, the Junior College) was founded in 1950 asa junior college affiliated with Nihon University, and adopted its current name in 1952.
The fundamental organizational structure set at the foundation has not changed and theJunior College consists of six departments and one advanced course. The Department ofBusiness and Management Studies, the Department of Food and Nutrition and theAdvanced Course of Food and Nutrition are located in Mishima Campus (Mishima City,Shizuoka Prefecture), and the Department of Architecture and Living Design, theDepartment of Science and Manufacturing Technology, and the Department ofBiotechnology and Material Chemistry are located in Funabashi Campus (FunabashiCity, Chiba Prefecture). The Department of Bioresource Sciences is located in ShonanCampus (Fujisawa City, Kanagawa Prefecture).
After the previous accreditation review by Japan University Accreditation
Association (hereafter, JUAA) in 2007, in the second accreditation review, JUAA
recognized that the Junior College clearly indicated the learning outcomes by the use ofregular exams and comprehension tests at Funabashi Campus. The Junior College also
implemented the “Intake Certification Workshop” in order to improve instructors’ skills
in consulting with students. However, there have been some flaws in the policies forawarding degrees and the policies for designing and implementing curriculum in somedepartments and course. These should be improved.
The Junior College carries out distinct projects based on its principles andaims. It is commendable that the student organization Project M showcases a model
local exchange program by initiating very diverse activities. Project M, consisting ofstudents in the Department of Food and Nutrition and the Advanced Course of Foodand Nutrition, organizes many activities to improve “food and health” and “livingenvironments” by working together with the local community.
In the Department of Architecture and Living Design, the Department ofScience and Manufacturing Technology, and the Department of Biotechnology andMaterial Chemistry, each department improve the effects of education especially byutilizing a major field selection system, offering remedial education, assigning aninstructor in charge of a student group, and linking its educational contents with preadmission education.
The Department of Bioresource Sciences has created a College Internship
Program in which high school students experience college life. In collaboration withthe Kanagawa Prefectural Association of Sogo High School Principals, the JuniorCollege students together with high school students carry out seminars and workshops
using the Junior College Internship Text. This attempt is very distinct, for it not onlyworks as a collaboration with the local community, but also offers opportunities forstudents to develop independence and sociability through participating in seminarsand workshops.
Notable Strengths
Educational Content, Methods, and OutcomeEach department of Funabashi Campus not only assesses students via regular
exams and comprehension tests, but it uses the Objective Setting Sheet: fromentrance to graduation, both students and instructors reflect on the degree to which
they have achieved their objectives. At the time of a student’s admission in theDepartment of Architecture and Living Design, “Graduation Research” is3

designated as the subject to measure the final outcomes. In the Department ofScience and Manufacturing Technology the graduation achievement assessment
exam has been introduced and the highest achievers are awarded the Departmentof Science and Manufacturing Technology prize. Such activities done at Funabashi
Campus are commendable for offering detailed academic guidance, from raising
motivation for learning to verification of learning outcomes.
Student SupportIt is commendable that the Junior College has set up a system involving all facultyand staff to consult with students and made timely support of students possible.
The Junior College has implemented the Intake Certification Workshop in orderto improve faculty and other staffs’ skills in consulting with students for thepurposes of understanding current student behaviors, and learning the basic stanceand attitude in dealing with students in order to apply new skills to everyday
consultation and education.

Social Cooperation and Contribution
It is commendable that Mishima Campus has initiated social collaboration andsocial contributions using the distinctive features of each department and course.
In the Department of Business and Management Studies, full-time faculty
members have organized a non-profit corporation called The Izu Institute forpromotion of regional development, and have conducted various social
collaboration activities. Also, in the Department of Food and Nutrition and theAdvanced Course of Food and Nutrition, student organization Project M, whichaims to improve “food and health” and “living environments,” has developed
various products through activities such as blending tea leaves in collaboration
with the local government and businesses. It is also commendable that faculty andstudents together widen the scope of previous activities of dietary education, andnow work with the Mishima City Health Center for developing diabetic diets fordifferent seasons and promoting educational activities.

Suggestions for Improvement
Educational Content, Methods, and OutcomeIn the Department of Business and Management Studies, the Department of Foodand Nutrition and the Advanced Course of Food and Nutrition, required learning
outcomes for the program completion are not clearly stipulated in each policy forawarding degrees. This should be improved.

In the Department of Business and Management Studies, the Department of Foodand Nutrition and the Advanced Course of Food and Nutrition, each policy fordesigning and implementing curriculum offers only the explanation of theircurriculum. The policies need to address basic ideas on the educational contentsand methods.