Post on 22-Dec-2015
Earn your Earn your Bachelor's Degree in Bachelor's Degree in
Culinology Culinology ® via Distance via Distance EducationEducation
presented by
Michael Cheng & Fayrene HamouzMichael Cheng & Fayrene Hamouz chengm@southwestmsu.edu fhamouz@unl.edu
During this session:
What is distance educationIs online learning for youHow to succeed in online learningWhat is available via distance
education in Culinology® educationExamples 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
Requirements for online learning:
A computerUpdated software- at least Windows
98Internet accessBasic knowledge and experience with
computersWillingness to learn, patience,
maturity, and perseverance
Do you consider yourself an online student?
Do you like computersLearning at home, not commutingWriting papers Chat sessions, discussionsDelayed feedbackSelf-pacing of studyBeing responsible for your own work?
Online Learning Environment
Two types of online learning:Asynchronous - by e-mail
correspondenceSynchronous - chatrooms,
discussion panels, instant messages
Online Learning Environment
Which is better for you?Study at home alone and like it? -
AsynchronousStudy with others, have a social
environment, collaborative learning -Synchronous
You can access your e-mail and turn in assignments 24-7
You can send messages to your instructor 24-7You must wait until instructor
answersYou can have personal feedback on
papersYou can post messages and papers
for other students to see
Asynchronous Learning: 24 - 7
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
Inform your instructor and classmates of your difficulties
Learn new skills and update yourselfContact the distance learning centers
and online program for assistance if you feel that you want to discontinue online learning
Get Help
Online learning is relatively new- therefore it is an adventure in learning
Online learning allows the student to develop a global
perspectiveCommunication between
instructor and student is different from the traditional method, but may be more personal
Enjoy Online Learning
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.org30 Research I
universities as denoted by the Carnegie Foundation
and many, manyothers
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
Culinary arts - 25% Food science - 25% Science and Math - 15% Nutrition - 7% to 10%Business - 7% to 10% General Education - 15% to 20%
What’s in a Culinology® Baccalaureate curriculum?
Courses
Culinary Arts CoursesCulinary FundamentalsIntermediate Culinary SkillsGarde MangerClassical BanquetMeat, Poultry, and Seafood Identification
and FabricationInternational Cuisine
Courses
Culinary Arts (continued)Baking and PastryAdvanced Restaurant CookingMenu Development Table Service ManagementFood, Beverage, and Labor Cost ControlsWines and BeverageSafety and Sanitation
Courses
Food ScienceIntroduction to Food ScienceSensory AnalysisFood Chemistry and AnalysisFundamentals of Food ProcessingFood MicrobiologyFood Trends, Legislation, and
RegulationsProduct Development
Courses
Sciences and MathematicsBasic ChemistryIntroductory Organic / BiochemistryCell BiologyNutritionFinite MathBusiness Statistics
Courses
General Education StudiesEnglishSocial SciencesHumanitiesLiteratureEconomics
Culinology® Programs
RCA-approved Culinology® ProgramsUniversity of Nebraska-LincolnClemson UniversityUniversity of CincinnatiDominican University Cal Poly PomonaUniversity of Massachusetts-AmherstSouthwest Minnesota State UniversityCalifornia State University, Fresno
Culinology® programs
Who are offering these courses online?
Food ScienceSouthwest Minnesota State UniversityUniversity of Nebraska-LincolnClemson UniversityKansas State UniversityUniversity of GuelphNorth Carolina State UniversityIowa State UniversityOhio State UniversityMichigan 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 facultyfaculty 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 universitiesDegree applicable credits
66 credits from 2 year collegeLife experience creditsContinuing Education credits
Transcripted vs WorkshopMinimum grade requirementSemester credits vs Quarter credits
Example: Southwest Minnesota Southwest Minnesota State University (SMSU)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 Our task is to support our students in their pursuit of thetheir pursuit of the gold standardgold standard in in
culinaryculinary science education.science education.
We will train the individual responsible We will train the individual responsible forfor
original contribution to food productoriginal contribution to food product
development and provide guidance and development and provide guidance and balance from a culinary perspective balance from a culinary perspective
within a scientific setting.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® 1HRA 120 Food Sanitation and Safety 2CHEM 122 Introductory Organic/Biochemistry 4BIOL 377 Nutrition 3B. 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 3CULG 310 Food Science 3HRA 315 Food, Beverage, and Labor Cost Control 3HRA 325 Menu Design & Service Management 3 CULG 350 Aromatics and Flavors 3CULG 360 Food Sensory Analysis 3 CULG 390 Food Products R & D Methodology 3CULG 410 Food Chemistry and Analysis 3 CULG 430 Fundamentals of Food Processing 3 CULG 450 Advanced Culinary Science 3CULG 490 Product Development (Capstone) 3 CULG 498/9 Internship 3CULG 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 & Buffet3 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 & Buffet3 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® programshttp://culinology.com/education
We will be available for questions after this
Online Learning Portals
Southern Regional Education Board’s Electronic Campus (SREB)
www.mindedge.comwww.embark.comwww.unext.comwww.Click2learn.com
Enjoy the Enjoy the Conference!Conference!