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