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Earn your Bachelor's Degree in Culinology via Distance

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Earn your
Bachelor's Degree in
В®
Culinology via Distance
Education
presented by
Michael Cheng & Fayrene Hamouz
chengm@southwestmsu.edu
fhamouz@unl.edu
During this session:
пѓ�What is distance education
пѓ�Is online learning for you
пѓ�How to succeed in online learning
пѓ�What is available via distance
education in CulinologyВ® education
пѓ�Examples of BS curriculum
пѓ�Questions and Answers
What is Distance Education?
Distance education is defined as a
formal educational process in which
the majority of the instruction occurs
when student and instructor are not in
the same place.
Instruction may be synchronous or
asynchronous.
What is an online
student?
пѓ� Distance education students include those
who learn by cable TV, e-mail
correspondence, mail-delivered VHS
tapes,video teleconferencing,snail mail, and
online methods, but online students learn
mostly on the World Wide Web or on the
Internet.
пѓ� Online includes the Internet, with WebCT,
Blackboard, and other online learning tools,
and e-mail correspondence with the
instructor.
Example of an online course
Example of an online course
Requirements for online
learning:
пѓ�A computer
пѓ�Updated software- at least Windows 98
пѓ�Internet access
пѓ�Basic knowledge and experience with
computers
пѓ�Willingness to learn, patience, maturity,
and perseverance
Do you consider yourself
an online student?
пѓ�Do you like computers
пѓ�Learning at home, not commuting
пѓ�Writing papers
пѓ�Chat sessions, discussions
пѓ�Delayed feedback
пѓ�Self-pacing of study
пѓ�Being responsible for your own work?
Online Learning
Environment
пѓ�Two types of online learning:
пѓ�Asynchronous - by e-mail
correspondence
пѓ�Synchronous - chatrooms, discussion
panels, instant messages
Online Learning
Environment
пѓ�Which is better for you?
пѓ�Study at home alone and like it? Asynchronous
пѓ�Study with others, have a social
environment, collaborative learning Synchronous
Asynchronous Learning:
24 - 7
пѓ�You can access your e-mail and turn in
assignments 24-7
пѓ�You can send messages to
your instructor 24-7
пѓ�You must wait until instructor answers
пѓ�You can have personal feedback on
papers
пѓ�You can post messages and papers for
other students to see
Synchronous Learning:
Active online
пѓ� You can chat or post discussions with other
students
пѓ� You meet your classmates, instructor in the
virtual classroom
пѓ� You can share ideas or comments with
instant messaging
пѓ� You can collaborate and form teams to
learn
пѓ� You must attend discussion sessions just as
you would attend a class on campus
Academic Difficulties
пѓ�Student does not feel connected to
the instructor and classmates
пѓ�Procrastinates on assignments and
forgets to do work, online class
becomes low priority
пѓ�Begins to lose interest in online class
Academic difficulties (cont)
пѓ�Student does not like teaching style of
instructor
пѓ�Student is not satisfied with
educational technology
пѓ�Instructor does not respond promptly
to student or meet student needs
пѓ�Instructor is unable to aid student who
needs help
Merits of Online
Learning
пѓ� Once the student is comfortable with the
online environment, gains computer skills,
and has experience online, he or she is
ready
пѓ� 24-7 for asynchronous students - instructor
will respond to e-mails, receive assignments
пѓ� Chat sessions or posted discussion, although
slower than classroom discussion is
convenient and flexible
Merits of Online
Learning (cont)
пѓ�Teamwork, collaborative learning,
problem-based learning, all can be a
part of online learning
пѓ�Friendships and connectedness occur
among students and instructors- across
the WWW- in some cases, globally
пѓ�Students learn to write well communicate through text, chats,
assignments
Advances in online
learning
пѓ� From e-mail correspondence, we now have
an array of educational technology tools to
assist instructors and students in online
learning
пѓ� Examples: Flash Media, Macromedia,
Dreamweaver, WebCT, Blackboard, Instant
messaging, Chatrooms, etc.
пѓ� Many of the newer versions are user-friendly
Advice to the online
student
пѓ�Even if your first experience online may
not be great, practice makes it better
пѓ�Choose a class that is better adapted
to online learning - social science,
English, etc
пѓ�Be patient and make the most of the
time spent online
пѓ�Do not procrastinate and manage
your time and efforts
Advice to the online
student
пѓ�Do not use obscene language, slurs, or
rude remarks (look up Netiquette)
пѓ�Avoid hogging the chatroom - give
others a chance to chat
пѓ�Think about what you will say before
writing
пѓ�Be neat about writing and brief
Get Help
пѓ�Inform your instructor and classmates
of your difficulties
пѓ�Learn new skills and update yourself
пѓ�Contact the distance learning centers
and online program for assistance if
you feel that you want to discontinue
online learning
Enjoy Online Learning
пѓ�Online learning is relatively newtherefore it is an adventure in learning
пѓ�Online learning allows the
student to develop a global
perspective
пѓ�Communication between
instructor and student is different
from the traditional method, but may
be more personal
Enjoy Online Learning
(cont)
пѓ�Chat sessions give students a chance
to socialize and see new perspectives
пѓ�Written assignments and posted
messages communicate student views
пѓ�Anonymity allows students who are shy
in the traditional classroom to become
expressive, those with physical
problems, etc. can equally contribute
to the classroom
Assessment of online
learning
пѓ�Instructors will usually have written
assignments that are graded.
пѓ�WebCT and Blackboard can deliver
quizzes and tests online and scores.
пѓ�Participation in chat sessions, posted
messages can be used for grading
purposes.
пѓ�Asynchronous learning will be
measured mostly by written exams and
papers.
So Who is Really Doing It?
пѓ� www.r1edu.org
30 Research I
universities as
denoted by the
Carnegie
Foundation
and many, many
others
Students in Distance
Courses
пѓ�An estimated 3,077,000 students
enrolled in all distance education
courses offered by 2- and 4-year
institutions.
пѓ�An estimated 2,876,000 students
enrolled in college-level, creditgranting distance education courses,
with 82% at the undergraduate level.
Webcasting – The Latest
Delivery Mechanism
пѓ�Lectures are captured either live or on
videotape and converted to digital
form
пѓ�Files are transformed into a streaming
format for delivery at multiple
connection speeds,e.g. Microsoft
Media Player or Real Networks
Webcasting – The Latest
Delivery Mechanism
пѓ�Instructor notes/displays etc. are
extracted and transformed into a slide
show that can be seen in a web
browser
пѓ�Resulting files are placed on a course
web page where a video server can
deliver them when requested
View of the WebCasting
Desktop
В®
What’s in a Culinology
Baccalaureate curriculum?
пѓ�Culinary arts - 25%
пѓ�Food science - 25%
пѓ�Science and Math - 15%
пѓ�Nutrition - 7% to 10%
пѓ�Business - 7% to 10%
пѓ�General Education - 15% to 20%
Courses
пѓ�Culinary Arts Courses
пѓ�Culinary Fundamentals
пѓ�Intermediate Culinary Skills
пѓ�Garde Manger
пѓ�Classical Banquet
пѓ�Meat, Poultry, and Seafood Identification
and Fabrication
пѓ�International Cuisine
Courses
пѓ�Culinary Arts (continued)
пѓ�Baking and Pastry
пѓ�Advanced Restaurant Cooking
пѓ�Menu Development
пѓ�Table Service Management
пѓ�Food, Beverage, and Labor Cost Controls
пѓ�Wines and Beverage
пѓ�Safety and Sanitation
Courses
пѓ�Food Science
пѓ�Introduction to Food Science
пѓ�Sensory Analysis
пѓ�Food Chemistry and Analysis
пѓ�Fundamentals of Food Processing
пѓ�Food Microbiology
пѓ�Food Trends, Legislation, and Regulations
пѓ�Product Development
Courses
пѓ�Sciences and Mathematics
пѓ�Basic Chemistry
пѓ�Introductory Organic / Biochemistry
пѓ�Cell Biology
пѓ�Nutrition
пѓ�Finite Math
пѓ�Business Statistics
Courses
пѓ�General Education Studies
пѓ�English
пѓ�Social Sciences
пѓ�Humanities
пѓ�Literature
пѓ�Economics
Culinology Programs
В®
пѓ�RCA-approved CulinologyВ® Programs
пѓ�University of Nebraska-Lincoln
пѓ�Clemson University
пѓ�University of Cincinnati
пѓ�Dominican University
пѓ�Cal Poly Pomona
пѓ�University of Massachusetts-Amherst
пѓ�Southwest Minnesota State University
пѓ�California State University, Fresno
Culinology programs
В®
Who are offering these
courses online?
пѓ�Food Science
пѓ�Southwest Minnesota State University
пѓ�University of Nebraska-Lincoln
пѓ�Clemson University
пѓ�Kansas State University
пѓ�University of Guelph
пѓ�North Carolina State University
пѓ�Iowa State University
пѓ�Ohio State University
пѓ�Michigan State University
Examples of Course
Offerings Online
пѓ� CULG 310 Food Science (current)
пѓ� CULG 360 Food Sensory Analysis (current)
пѓ� CULG 390 Food Products Research and
Development Methodology (Fall 2007)
пѓ� CULG 430 Fundamentals of Food Processing
(Spring 2008)
пѓ� CULG 440 Food Trends, Legislation and Regulation
(Fall 2008)
пѓ� CULG 460 Quality Assurance of Food Products
(Spring 2009)
пѓ� CULG 490 Product Development (Spring 2009)
Examples of Course
Offerings Online
пѓ� Meat Culinology Certificate Program
пѓ� http://mcp.unl.edu/culinology/about.shtml
пѓ� Introduction to Animal Products (ASCI 210)
пѓ� Meat Specifications and Procurement
(ASCI/NUTR 213)
пѓ� Fresh Meats (ASCI 310)
пѓ� Food Service Applications (NUTR or ASCI 343)
пѓ� Processed and Value Added Meats (ASCI 410)
пѓ� HACCP & Food Safety Systems for Processors
(ASCI/NUTR 411)
Examples of Course
Offerings Online
пѓ� FDSC 214 Food Resources and Society
пѓ� NUTR 203 Principles of Nutrition
How do you Earn a Bachelors
В®
Degree in Culinology ?
пѓ�Easy if you have an AAS, AOS, or AS in
Culinary Arts
�Talk to the institution’s faculty directly
пѓ�Each degree granting institution will
evaluate your credits differently
пѓ�Amount of credits transferred will
depend on the institution
пѓ�May or may not have to relocate
Education Jargon
пѓ�Accredited colleges and universities
пѓ�Degree applicable credits
пѓ�66 credits from 2 year college
пѓ�Life experience credits
пѓ�Continuing Education credits
пѓ�Transcripted vs Workshop
пѓ�Minimum grade requirement
пѓ�Semester credits vs Quarter credits
Example: Southwest Minnesota
State University (SMSU)
пѓ�Part of the Minnesota State Colleges
and University System (MnSCU)
пѓ�Comprised of 7 state universities and 25
two-year colleges in 46 communities in
Minnesota
пѓ�Offers 3,500 educational programs,
including over 150 online degree,
certificate, and diploma programs
пѓ�Credits between MnSCU institutions
transfers seamlessly
MnSCU Institutions
SMSU Culinology
Program Goal
В®
Our task is to support our students in their
pursuit of the gold standard in culinary
science education.
We will train the individual responsible for
original contribution to food product
development and provide guidance
and balance from a culinary
perspective within a scientific setting.
SMSU Culinology
Curriculum
Bachelor of Science: CulinologyВ® (59 - 60 Hours)
A. CulinologyВ® Foundation Courses: (10 Hours)
CULG 100 Introduction to CulinologyВ®
1
HRA 120 Food Sanitation and Safety
2
CHEM 122 Introductory Organic/Biochemistry
4
BIOL 377 Nutrition
3
B. CulinologyВ® Core Courses: (49 - 50 Hours)
CULG 200 Culinary Essentials I
4
CULG 210 Culinary Essentials II
4
CULG 250 Introduction to Baking & Pastry
3
CULG 260 Principles of Garde Manger & Buffet
3
CULG 310 Food Science
3
HRA 315 Food, Beverage, and Labor Cost Control 3
HRA 325 Menu Design & Service Management
3
CULG 350 Aromatics and Flavors
3
CULG 360 Food Sensory Analysis
3
CULG 390 Food Products R & D Methodology
3
CULG 410 Food Chemistry and Analysis
3
CULG 430 Fundamentals of Food Processing
3
CULG 450 Advanced Culinary Science
3
CULG 490 Product Development (Capstone)
3
CULG 498/9 Internship
3
CULG Elective
2-3
В®
Example of transferring
credits from the CIA to SMSU
пѓ� You would transfer 61 credits that applies to
the following SMSU courses:
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
CULG 100 Introduction to CulinologyВ®
CULG 200 Culinary Essentials I
CULG 210 Culinary Essentials II
CULG 250 Introduction to Baking & Pastry
CULG 260 Principles of Garde Manger & Buffet
HRA 325 Menu Design & Service Management
CULG 498 Internship
CULG 300 International Cuisine
CULG 320 Principles of Meat ID, Fabrication &Evaltn
HRA 101 Principles of Food Preparation
HRA 120 Food Sanitation and Safety
HRA 205 HRA Purchasing
HRA 301 Restaurant Food Operations
HRA 401 Advanced Culinary Techniques
HRA 405 Catering/Banquet Management
HRA 410 Beverage Management
Technical Electives
1
4
4
3
3
3
2
3
2
3
2
3
3
3
3
3
16
Example of transferring
credits from J&W to SMSU
пѓ� You would transfer 64 credits that applies to
the following SMSU courses:
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
пѓ�
CULG 100 Introduction to CulinologyВ®
CULG 200 Culinary Essentials I
CULG 210 Culinary Essentials II
CULG 250 Introduction to Baking & Pastry
CULG 260 Principles of Garde Manger & Buffet
HRA 315 Food, Beverage, and Labor Cost Control
HRA 325 Menu Design & Service Management
CULG 498 Internship
CULG 300 International Cuisine
CULG 320 Principles of Meat ID, Fabrication &Evaltn
HRA 101 Principles of Food Preparation
HRA 120 Food Sanitation and Safety
HRA 205 HRA Purchasing
HRA 401 Advanced Culinary Techniques
HRA 405 Catering/Banquet Management
HRA 410 Beverage Management
ENG 103 Rhetoric: The Essay
Technical Electives
1
4
4
3
3
3
3
2
3
2
3
2
3
3
3
3
3
16
What about the Required
General Education classes?
пѓ�Use Minnesota Online
http://www.mnonline.org as a guide
пѓ�Consult with the faculty on what
courses are needed
Where do I start?
пѓ�Contact any of the listed program
contacts for each of the RCAapproved CulinologyВ® programs
пѓ�http://culinology.com/education
пѓ�We will be available for questions after
this
Online Learning Portals
�Southern Regional Education Board’s
Electronic Campus (SREB)
пѓ�www.mindedge.com
пѓ�www.embark.com
пѓ�www.unext.com
пѓ�www.Click2learn.com
Enjoy the
Conference!
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