Earn your Bachelor's Degree in Culinology via Distance Education by hcj

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									      Earn your
Bachelor's Degree in
              ®
   Culinology via
 Distance Education
                   presented by
Michael Cheng &           Fayrene Hamouz
chengm@southwestmsu.edu           fhamouz@unl.edu
    During this session:
ØWhat is distance education
ØIs online learning for you
ØHow to succeed in online learning
ØWhat is available via distance
 education in Culinology® education
  ØExamples of BS curriculum
ØQuestions 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?
Ø 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.

Ø 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:
ØA computer
ØUpdated software- at least Windows 98
ØInternet access
ØBasic knowledge and experience with
 computers
ØWillingness to learn, patience, maturity,
 and perseverance
Do you consider yourself
   an online student?
ØDo you like computers
ØLearning at home, not commuting
ØWriting papers
ØChat sessions, discussions
ØDelayed feedback
ØSelf-pacing of study
ØBeing responsible for your own work?
      Online Learning
       Environment
ØTwo types of online learning:
  ØAsynchronous - by e-mail
   correspondence
  ØSynchronous - chatrooms, discussion
   panels, instant messages
      Online Learning
       Environment
ØWhich is better for you?
  ØStudy at home alone and like it? -
   Asynchronous
  ØStudy with others, have a social
   environment, collaborative learning -
   Synchronous
Asynchronous Learning:
        24 - 7
ØYou can access your e-mail and turn in
 assignments 24-7
ØYou can send messages to
 your instructor 24-7
ØYou must wait until instructor answers
ØYou can have personal feedback on
 papers
ØYou can post messages and papers for
 other students to see
 Synchronous Learning:
     Active online
Ø You can chat or post discussions with other
  students
Ø You meet your classmates, instructor in the
  virtual classroom
Ø You can share ideas or comments with
  instant messaging
Ø You can collaborate and form teams to
  learn
Ø You must attend discussion sessions just as
  you would attend a class on campus
   Academic Difficulties
ØStudent does not feel connected to
 the instructor and classmates
ØProcrastinates on assignments and
 forgets to do work, online class
 becomes low priority
ØBegins to lose interest in online class
Academic difficulties (cont)
ØStudent does not like teaching style of
 instructor
ØStudent is not satisfied with
 educational technology
ØInstructor does not respond promptly
 to student or meet student needs
ØInstructor is unable to aid student who
 needs help
        Merits of Online
           Learning
Ø Once the student is comfortable with the
  online environment, gains computer skills,
  and has experience online, he or she is
  ready
Ø 24-7 for asynchronous students - instructor
  will respond to e-mails, receive assignments
Ø Chat sessions or posted discussion, although
  slower than classroom discussion is
  convenient and flexible
      Merits of Online
      Learning (cont)
ØTeamwork, collaborative learning,
 problem-based learning, all can be a
 part of online learning
ØFriendships and connectedness occur
 among students and instructors- across
 the WWW- in some cases, globally
ØStudents learn to write well -
 communicate through text, chats,
 assignments
     Advances in online
         learning
Ø From e-mail correspondence, we now have
  an array of educational technology tools to
  assist instructors and students in online
  learning
Ø Examples: Flash Media, Macromedia,
  Dreamweaver, WebCT, Blackboard, Instant
  messaging, Chatrooms, etc.
Ø Many of the newer versions are user-friendly
    Advice to the online
         student
ØEven if your first experience online may
 not be great, practice makes it better
ØChoose a class that is better adapted
 to online learning - social science,
 English, etc
ØBe patient and make the most of the
 time spent online
ØDo not procrastinate and manage
 your time and efforts
    Advice to the online
         student
ØDo not use obscene language, slurs, or
 rude remarks (look up Netiquette)
ØAvoid hogging the chatroom - give
 others a chance to chat
ØThink about what you will say before
 writing
ØBe neat about writing and brief
            Get Help
ØInform your instructor and classmates
 of your difficulties
ØLearn new skills and update yourself
ØContact the distance learning centers
 and online program for assistance if
 you feel that you want to discontinue
 online learning
  Enjoy Online Learning
ØOnline learning is relatively new-
 therefore it is an adventure in learning
ØOnline learning allows the
 student to develop a global
 perspective
ØCommunication between
 instructor and student is different
 from the traditional method, but may
 be more personal
  Enjoy Online Learning
         (cont)
ØChat sessions give students a chance
 to socialize and see new perspectives
ØWritten assignments and posted
 messages communicate student views
ØAnonymity 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
ØInstructors will usually have written
 assignments that are graded.
ØWebCT and Blackboard can deliver
 quizzes and tests online and scores.
ØParticipation in chat sessions, posted
 messages can be used for grading
 purposes.
ØAsynchronous learning will be
 measured mostly by written exams and
 papers.
  So Who is Really Doing It?

Ø www.r1edu.org
30 Research I
  universities as
  denoted by the
  Carnegie
  Foundation
and many, many
others
   Students in Distance
        Courses
ØAn estimated 3,077,000 students
 enrolled in all distance education
 courses offered by 2- and 4-year
 institutions.

ØAn estimated 2,876,000 students
 enrolled in college-level, credit-
 granting distance education courses,
 with 82% at the undergraduate level.
  Webcasting – The Latest
   Delivery Mechanism
ØLectures are captured either live or on
 videotape and converted to digital
 form
ØFiles 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
ØInstructor notes/displays etc. are
 extracted and transformed into a slide
 show that can be seen in a web
 browser
ØResulting files are placed on a course
 web page where a video server can
 deliver them when requested
View of the WebCasting
        Desktop
                            ®
   What’s in a Culinology
 Baccalaureate curriculum?

ØCulinary arts - 25%
ØFood science - 25%
ØScience and Math - 15%
ØNutrition - 7% to 10%
ØBusiness - 7% to 10%
ØGeneral Education - 15% to 20%
              Courses
ØCulinary Arts Courses
  ØCulinary Fundamentals
  ØIntermediate Culinary Skills
  ØGarde Manger
  ØClassical Banquet
  ØMeat, Poultry, and Seafood Identification
   and Fabrication
  ØInternational Cuisine
              Courses
ØCulinary Arts (continued)
  ØBaking and Pastry
  ØAdvanced Restaurant Cooking
  ØMenu Development
  ØTable Service Management
  ØFood, Beverage, and Labor Cost Controls
  ØWines and Beverage
  ØSafety and Sanitation
             Courses
ØFood Science
 ØIntroduction to Food Science
 ØSensory Analysis
 ØFood Chemistry and Analysis
 ØFundamentals of Food Processing
 ØFood Microbiology
 ØFood Trends, Legislation, and Regulations
 ØProduct Development
              Courses
ØSciences and Mathematics
  ØBasic Chemistry
  ØIntroductory Organic / Biochemistry
  ØCell Biology
  ØNutrition
  ØFinite Math
  ØBusiness Statistics
              Courses
ØGeneral Education Studies
  ØEnglish
  ØSocial Sciences
  ØHumanities
  ØLiterature
  ØEconomics
   Culinology Programs®



ØRCA-approved Culinology® Programs
  ØUniversity of Nebraska-Lincoln
  ØClemson University
  ØUniversity of Cincinnati
  ØDominican University
  ØCal Poly Pomona
  ØUniversity of Massachusetts-Amherst
  ØSouthwest Minnesota State University
  ØCalifornia State University, Fresno
Culinology programs
         ®
  Who are offering these
     courses online?
ØFood Science
 ØSouthwest Minnesota State University
 ØUniversity of Nebraska-Lincoln
 ØClemson University
 ØKansas State University
 ØUniversity of Guelph
 ØNorth Carolina State University
 ØIowa State University
 ØOhio State University
 ØMichigan State University
         Examples of Course
          Offerings Online


Ø CULG 310 Food Science (current)
Ø CULG 360 Food Sensory Analysis (current)
Ø CULG 390 Food Products Research and
  Development Methodology (Fall 2007)
Ø CULG 430 Fundamentals of Food Processing
  (Spring 2008)
Ø CULG 440 Food Trends, Legislation and Regulation
  (Fall 2008)
Ø CULG 460 Quality Assurance of Food Products
  (Spring 2009)
Ø CULG 490 Product Development (Spring 2009)
      Examples of Course
       Offerings Online


Ø Meat Culinology Certificate Program
       Ø http://mcp.unl.edu/culinology/about.shtml
  Ø Introduction to Animal Products (ASCI 210)
  Ø Meat Specifications and Procurement
    (ASCI/NUTR 213)
  Ø Fresh Meats (ASCI 310)
  Ø Food Service Applications (NUTR or ASCI 343)
  Ø Processed and Value Added Meats (ASCI 410)
  Ø HACCP & Food Safety Systems for Processors
    (ASCI/NUTR 411)
      Examples of Course
       Offerings Online


Ø FDSC 214 Food Resources and Society
Ø NUTR 203 Principles of Nutrition
How do you Earn a Bachelors
  Degree in Culinology ?
                       ®


ØEasy if you have an AAS, AOS, or AS in
 Culinary Arts
ØTalk to the institution’s faculty directly
ØEach degree granting institution will
 evaluate your credits differently
ØAmount of credits transferred will
 depend on the institution
ØMay or may not have to relocate
       Education Jargon
ØAccredited colleges and universities
ØDegree applicable credits
  Ø66 credits from 2 year college
ØLife experience credits
ØContinuing Education credits
  ØTranscripted vs Workshop
ØMinimum grade requirement
ØSemester credits vs Quarter credits
Example: Southwest Minnesota
      State University (SMSU)
ØPart of the Minnesota State Colleges
 and University System (MnSCU)
  ØComprised of 7 state universities and 25
   two-year colleges in 46 communities in
   Minnesota
  ØOffers 3,500 educational programs,
   including over 150 online degree,
   certificate, and diploma programs
ØCredits between MnSCU institutions
 transfers seamlessly
MnSCU Institutions
                                   ®
       SMSU Culinology
        Program Goal
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: Culinology® (59 - 60 Hours)
A. Culinology® Foundation Courses: (10 Hours)
CULG 100 Introduction to Culinology®                1
HRA 120 Food Sanitation and Safety                  2
CHEM 122 Introductory Organic/Biochemistry          4
BIOL 377 Nutrition                                  3
B. Culinology® 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
  Example of transferring
credits from the CIA to SMSU
Ø You would transfer 61 credits that applies to
  the following SMSU courses:
  Ø   CULG 100 Introduction to Culinology®                  1
  Ø   CULG 200 Culinary Essentials I                        4
  Ø   CULG 210 Culinary Essentials II                       4
  Ø   CULG 250 Introduction to Baking & Pastry              3
  Ø   CULG 260 Principles of Garde Manger & Buffet          3
  Ø   HRA 325 Menu Design & Service Management              3
  Ø   CULG 498 Internship                                   2
  Ø   CULG 300 International Cuisine                        3
  Ø   CULG 320 Principles of Meat ID, Fabrication &Evaltn   2
  Ø   HRA 101 Principles of Food Preparation                3
  Ø   HRA 120 Food Sanitation and Safety                    2
  Ø   HRA 205 HRA Purchasing                                3
  Ø   HRA 301 Restaurant Food Operations                    3
  Ø   HRA 401 Advanced Culinary Techniques                  3
  Ø   HRA 405 Catering/Banquet Management                   3
  Ø   HRA 410 Beverage Management                           3
  Ø   Technical Electives                                   16
  Example of transferring
 credits from J&W to SMSU
Ø You would transfer 64 credits that applies to
  the following SMSU courses:
  Ø   CULG 100 Introduction to Culinology®                  1
  Ø   CULG 200 Culinary Essentials I                        4
  Ø   CULG 210 Culinary Essentials II                       4
  Ø   CULG 250 Introduction to Baking & Pastry              3
  Ø   CULG 260 Principles of Garde Manger & Buffet          3
  Ø   HRA 315 Food, Beverage, and Labor Cost Control        3
  Ø   HRA 325 Menu Design & Service Management              3
  Ø   CULG 498 Internship                                   2
  Ø   CULG 300 International Cuisine                        3
  Ø   CULG 320 Principles of Meat ID, Fabrication &Evaltn   2
  Ø   HRA 101 Principles of Food Preparation                3
  Ø   HRA 120 Food Sanitation and Safety                    2
  Ø   HRA 205 HRA Purchasing                                3
  Ø   HRA 401 Advanced Culinary Techniques                  3
  Ø   HRA 405 Catering/Banquet Management                   3
  Ø   HRA 410 Beverage Management                           3
  Ø   ENG 103 Rhetoric: The Essay                           3
  Ø   Technical Electives                                   16
 What about the Required
General Education classes?
ØUse Minnesota Online
 http://www.mnonline.org as a guide
ØConsult with the faculty on what
 courses are needed
      Where do I start?
ØContact any of the listed program
 contacts for each of the RCA-
 approved Culinology® programs
  Øhttp://culinology.com/education
ØWe will be available for questions after
 this
 Online Learning Portals
ØSouthern Regional Education Board’s
 Electronic Campus (SREB)
Øwww.mindedge.com
Øwww.embark.com
Øwww.unext.com
Øwww.Click2learn.com
 Enjoy the
Conference!

								
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