Janette Roy

The students will have many opportunities to enhance their global experience when they participate in Work Base Learning (WBL) activities. 

'We have been practicing this methodology in the hospitality industries for a number of years. WBL has proven to be beneficial for the employer and the student.

I enjoyed the video and the way the students built a project from scratch to recycle plastic bumpers.  The students chose their topic and global issue and designed a project that demonstrated their learning.  I  especially liked that the students presented to a group that supported their ideas and concerns and that would benefit them in their business.

I am looking forward to using this in my classes

I learned several strategies on how to create an international component in my class utilizing the SAGE method.  I need more practice in this area.

I am going to add a new assignment that involves authentic work, where the students will create a how-to-text and and a marketing campaign to open a new restaurant.

I feel very connected to this module as I have a diverse group of students representing several international locations. They were assigned a final project to open a restaurant that serves their global cuisine. The final project requires students to describe the history of the cuisine, location of the restaurant, menu creation based on their target market; and design and layout of the facility.   International themes, music and decorations round out the ambiance in the restaurants.

There are a couple of weeks throughout the semester where they work in groups; making decisions on whether to buy local produce, import seafoods, etc.  This… >>>

The Introductory Module provided an excellent foundation for learning more about Global Competency and its importance to future work places. I found it interesting that the paradigm shift in education is to "communicate, connect and collaborate" internationally.  Preparing students to work and act globally can enrich their experience in academia and beyond. 

I'm a hospitality instructor where  an international influence is prevalent, particularly in the history of cuisines, and wines. I envision students engaging in curriculum and projects that will prepare them for global opportunities in the fast growing expatriate role in international lodging and tourism.