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

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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:
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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