I teach MGT101 online and most of the assignments are discussions and essays.I would like to explore more ways of online engagement using the Groups feature in Canvas. Discussions work fine, but I notice it can be challenging to encourage students to respond in a non-forced, non-mechanical way. Last semester, I used a group assignment from the course master. The assignment required students to read a case study, and as a team, respond to the written assignment as a discussion within their group. Groups gave students control of the assignment in their learning workspace.
Knowledge retention and transfer are at the core of what we do. It is evident that all students learn in different ways. However, if students are asked to DO something in the process of learning they will not only retain the information but rather be able to comprehend how it is applied to the real world. In addition, as the students start to report out to the class the instructor can listen to the responses and clarify or demonstrate the material to ensure long term retention success. For more information not included in this write up, please attachments.
One of the student learning outcomes of this class is to discuss current industry events. It is difficult to assess discussing events and generally the whole class doesn't participate in discussions equally. By creating a writing assignment to discuss and analyze events I gained a strong means to measure an SLO and both writing and critical thinking. The assignment was a good way to start off the class and to get student engagement for the day.
This CATS' purpose was to determine if part of an ACC230 exam resulted in a statistically significant difference between an onine course and a F2F course. In Fall of 2017, I piloted an ACC230 online class. I wondered if there would be a major grade/score difference on an Inventory Valuation problem using First-In-First-Out (FIFO) and Last-In-First-Out (LIFO) between the two, different, instructional modalities. I picked this accounting topic because it was used in two prior CATS (candy example). My hypothesis was that online students would score lower, because learning accounting online
CUL205 is a sophomore level course, which introduces students to French cuisine. In the French culinary culture, “Le Repertoire de la Cuisine” is a world-renowned book used in advanced culinary courses. The book is a reference book of ingredients and not a “how to make” the food item. The goal of this CATS was to determine if the book was too advanced for students at a community college. Students in CUL205 are to write menus as part of their lab assignments, and they had to reference the textbook a minimum of 6 times for each menu during the course. A pre-post survey was administered
In my Ethics course I assigned students a criminal justice current events assignment. This was a written report in which students were given the choice of choosing an incident of unethical conduct. I found that about half of the students did not have a clear comprehension of what was involved and why it was a problem. Many students were not able to answer basic questions. Three semesters ago I changed the assignment to include an oral presentation in class.
For both students and instructors, major writing research projects are problematic: they're especially difficult for students who lack strong writing skills, and they difficult for instructors in the time it takes to grade the projects. After several semesters grading a major APA-style career research 5-7 page paper for CPD 150, I was disappointed in student scores (especially in grammar), and I never looked forward to the amount of time I knew it would take me to grade all of the papers. It was time to "build a better mousetrap"!
Need: While EDU students all do Field Experiences anywhere from 10 – 30 hours, sometimes their experiences don’t directly correlate to the competencies of the course they are taking.
A prior CATS (Accounting Chapter 6 Re-Teach, March of 2016) measured what was learned in inventory valuation from one semester to another, after a teaching intervention (candy example) was included. Although the grade/scores improved from the formative assessment, the first quiz, the class average for the second quiz was only 11 out of 20 or 55%, which is a failing grade. Since this second quiz was not for a grade, but rather just a summative evaluation for research purposes, I decided to use the same quiz, but as a graded item for Fall of 2016 and Spring of 2017.
Students enrolled in Culinary courses measure ingredients by weight and volume on a daily basis while producing a variety of recipes/baking formulas. Challenges occur with differentiating between weight and volume measurement / fl oz, and the ability to identify the appropriate measuring vessel (gal, qt, pint, cup, TBSP, TSP). I sought collaboration from other Culinary instructors at local high schools and colleges in relation to instructional methods on volume.