About me
Guy AndersonCHEP
Activity
As a Chef Instructor I love my job. I always was trying to better my teaching, culinary skills or character. As the school is being closed and we are in teach out it is hard to do many of the things I read. I failed the final on this exam because I was thinking about my current situation instead of the true answers in the text and lectures. My goals are difficult to find as the job I loved is going away. I find myself asking many of the same things gone over in the text. What are my strengths… >>>
Blog
I know when i was in college so long ago, that I used to take class notes, rewrite them, and memorize by writing it over and over. As an instructor I like to get certain things beat in the heads of the students by repitition, not writing it over and over, but doing the same problem just different words or number figures. It seems to help even during the final testing I find that they will rewrite it in the way done in class.
Discussion Comment
I am all making sure that the students are not so busy writing notes that they miss the extra information being discussed in the lecture. I also think it gives them an outline to help keep the students that write every word from asking questions just to slow the lecture down so they can write it down. It also provides a resource when they are not in class.
Discussion Comment
While the course ouline is defined in a syllabus, Daily Objectives can be a benefit for you and them. Leading off the day with the Objuective of the day and then after the lecture and day, ask the students if you met your objective. If not go back, if you think yes and they say no, it opens up some dialogue for clarification of the topic.
Discussion Comment
You would think that easy topics you could get awaya without a plan, but you need at least an outline to make it work. In specific terms to help keep you on target! Make sure you at least write on the white board the topics and issues you wish to cover and it will help get the material covered.
Discussion Comment
AS an instructor in a culinary program we have to get through the demos and production set by the syllabus. When I say watch that clock - you have to do that or you are not going to get the info covered for them to be able to be successful in the next class. I keep it very light in my class and tell stories, jokes and experiences BUT I do tell them that if we are getting slowed down by anything that I will have to cut things short and that they are more than welcome to stay after… >>>
Discussion Comment
All interactions with technology have to take in to consideration the users abilities. Just as if you were writing a general publication like a news article it has to be done on an elementary level. This is no different even as an online course.
Discussion Comment
Students have to be able to contact the instructor especially during online courses. While students in traditional course can see and feel the instructors reactions, online you don't have that interaction. So being available is critical for questions and clarifications.
Discussion Comment
I think technology has the major part in this. I have participated in computer speakers and always have that lag, or have that possibility someone asks a question very similar prevents me from commenting so as not being redundant. Phone call ins are great, computers slow and difficult for learners in my experience on the student side.
Discussion Comment
I have been playing around with online portal sharing of info and chat sessions and find the conversations have to be crafted and monitored to keep the students from responding to responses and not so much the information. Anyone have some tips to keep everyone on track?
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