Earn your Bachelor's Degree in ® Culinology via Distance Education presented by Michael Cheng & Fayrene Hamouz firstname.lastname@example.org email@example.com 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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