Magen Goforth

Getting students to evaluate their sources' quality and validity has been my biggest struggle, as many younger generations give too much credit to all online resources. I will focus on developing ways to have my students demonstrate an understanding of the three methods of who benefits from a statement, question the statement, and look for obvious statements. I feel this is most important with the implementation of a writing component in my culinary classes.

Visual Representation is essential in helping understand the logical flow and organization of the presented information. When introducing "new literacy," you are building on the foundation of traditional literacy, and for the content to be delivered and comprehended, they must be fluid in their relationship. Technology is a tool that must be used in correlation with reading, writing, listening, and speaking.

What I took away most from this module is that while all four pillars of reading, writing, speaking, and listening are essential in learning, the different ways of measuring comprehension ensure the effectiveness of the teachings. Students' comprehension should be measured in various ways and often. By allowing the students these platforms to express their knowledge, you not only build confidence in your students but also can identify if a change in the delivery is needed.

I took the most away from learning about self-regulation. It hard for people to recognize that this is something that must be learned by most people, especially young adults. Learning how to cope with the stress of the work load and classroom may be some of the hardest tasks for some of our students.

As a culinary arts instructor, I find it hard to find new ways to deliver content in various ways for understanding. I revert to the verbal demonstration with video and pictures to assist. I'm excited to incorporate new delivery forms after familiarizing myself with assisted technology. 

This chapter was such a great reminder when technology and video are so present in education that, we must ensure that our students of all learning styles are provided the tools needed to learn the material and to ensure they perceive the same message and content.

Using social media as an educational platform was an interesting concept for me. In culinary, it's easy to navigate its use and benefits. I would have difficulty seeing its benefit if I were teaching other subjects.

Having practical and measurable objectives is vital to the success of the student and the program you are teaching. Skills-based and thought-out objectives ensure that the students gain the needed information and skills to succeed in their industry.

I enjoyed the lesson plan organization section and its importance for following up or referring to learning objectives previously covered. I will use the binder idea for a new delivery I will pilot this Fall. 

I'm constantly updating my course content to match what our industry is doing, so I rely heavily on our TAC committees to provide me with relevant teaching topics I can later research for full content.