Earn your Bachelors Degree in Culinology via Distance

Earn your Bachelor's Degree in ® Culinology via Distance Education presented by Michael Cheng & Fayrene Hamouz chengm@southwestmsu. edu fhamouz@unl. edu

During this session: Ø What is distance education Ø Is online learning for you Ø How to succeed in online learning Ø What is available via distance education in Culinology® education ØExamples of BS curriculum Ø 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? Ø Distance education students include those who learn by cable TV, e-mail correspondence, maildelivered VHS tapes, video teleconferencing, snail mail, and online methods, but online students learn mostly on the World Wide Web or on the Internet. Ø Online includes the Internet, with Web. CT, Blackboard, and other online learning tools, and e-mail correspondence with the instructor.

Example of an online course

Example of an online course

Requirements for online learning: Ø A computer Ø Updated software- at least Windows 98 Ø Internet access Ø Basic knowledge and experience with computers Ø Willingness to learn, patience, maturity, and perseverance

Do you consider yourself an online student? Ø Do you like computers Ø Learning at home, not commuting Ø Writing papers Ø Chat sessions, discussions Ø Delayed feedback Ø Self-pacing of study Ø Being responsible for your own work?

Online Learning Environment ØTwo types of online learning: ØAsynchronous - by e-mail correspondence ØSynchronous - chatrooms, discussion panels, instant messages

Online Learning Environment ØWhich is better for you? ØStudy at home alone and like it? Asynchronous ØStudy with others, have a social environment, collaborative learning Synchronous

Asynchronous Learning: 24 - 7 Ø You can access your e-mail and turn in assignments 24 -7 Ø You can send messages to your instructor 24 -7 Ø You must wait until instructor answers Ø You can have personal feedback on papers Ø You can post messages and papers for other students to see

Synchronous Learning: Active online Ø You can chat or post discussions with other students Ø You meet your classmates, instructor in the virtual classroom Ø You can share ideas or comments with instant messaging Ø You can collaborate and form teams to learn Ø You must attend discussion sessions just as you would attend a class on campus

Academic Difficulties Ø Student does not feel connected to the instructor and classmates Ø Procrastinates on assignments and forgets to do work, online class becomes low priority Ø Begins to lose interest in online class

Academic difficulties (cont) Ø Student does not like teaching style of instructor Ø Student is not satisfied with educational technology Ø Instructor does not respond promptly to student or meet student needs Ø Instructor is unable to aid student who needs help

Merits of Online Learning Ø Once the student is comfortable with the online environment, gains computer skills, and has experience online, he or she is ready Ø 24 -7 for asynchronous students - instructor will respond to e-mails, receive assignments Ø Chat sessions or posted discussion, although slower than classroom discussion is convenient and flexible

Merits of Online Learning (cont) Ø Teamwork, collaborative learning, problem -based learning, all can be a part of online learning Ø Friendships and connectedness occur among students and instructors- across the WWW- in some cases, globally Ø Students learn to write well - communicate through text, chats, assignments

Advances in online learning Ø From e-mail correspondence, we now have an array of educational technology tools to assist instructors and students in online learning Ø Examples: Flash Media, Macromedia, Dreamweaver, Web. CT, Blackboard, Instant messaging, Chatrooms, etc. Ø Many of the newer versions are user-friendly

Advice to the online student Ø Even if your first experience online may not be great, practice makes it better Ø Choose a class that is better adapted to online learning - social science, English, etc Ø Be patient and make the most of the time spent online Ø Do not procrastinate and manage your time and efforts

Advice to the online student Ø Do not use obscene language, slurs, or rude remarks (look up Netiquette) Ø Avoid hogging the chatroom - give others a chance to chat Ø Think about what you will say before writing Ø Be neat about writing and brief

Get Help Ø Inform your instructor and classmates of your difficulties Ø Learn new skills and update yourself Ø Contact the distance learning centers and online program for assistance if you feel that you want to discontinue online learning

Enjoy Online Learning Ø Online learning is relatively new- therefore it is an adventure in learning Ø Online learning allows the student to develop a global perspective Ø Communication between instructor and student is different from the traditional method, but may be more personal

Enjoy Online Learning (cont) Ø Chat sessions give students a chance to socialize and see new perspectives Ø Written assignments and posted messages communicate student views Ø 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 Ø Instructors will usually have written assignments that are graded. Ø Web. CT and Blackboard can deliver quizzes and tests online and scores. Ø Participation in chat sessions, posted messages can be used for grading purposes. Ø Asynchronous learning will be measured mostly by written exams and papers.

So Who is Really Doing It? Ø www. r 1 edu. org 30 Research I universities as denoted by the Carnegie Foundation and many, many others

Students in Distance Courses Ø An estimated 3, 077, 000 students enrolled in all distance education courses offered by 2 - and 4 -year institutions. Ø 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 Ø Lectures are captured either live or on videotape and converted to digital form Ø 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 Ø Instructor notes/displays etc. are extracted and transformed into a slide show that can be seen in a web browser Ø Resulting files are placed on a course web page where a video server can deliver them when requested

View of the Web. Casting Desktop

What’s in a Culinology® Baccalaureate curriculum? ØCulinary arts - 25% ØFood science - 25% ØScience and Math - 15% ØNutrition - 7% to 10% ØBusiness - 7% to 10% ØGeneral Education - 15% to 20%

Courses Ø Culinary Arts Courses ØCulinary Fundamentals ØIntermediate Culinary Skills ØGarde Manger ØClassical Banquet ØMeat, Poultry, and Seafood Identification and Fabrication ØInternational Cuisine

Courses Ø Culinary Arts (continued) ØBaking and Pastry ØAdvanced Restaurant Cooking ØMenu Development ØTable Service Management ØFood, Beverage, and Labor Cost Controls ØWines and Beverage ØSafety and Sanitation

Courses Ø Food Science ØIntroduction to Food Science ØSensory Analysis ØFood Chemistry and Analysis ØFundamentals of Food Processing ØFood Microbiology ØFood Trends, Legislation, and Regulations ØProduct Development

Courses Ø Sciences and Mathematics ØBasic Chemistry ØIntroductory Organic / Biochemistry ØCell Biology ØNutrition ØFinite Math ØBusiness Statistics

Courses Ø General Education Studies ØEnglish ØSocial Sciences ØHumanities ØLiterature ØEconomics

Culinology® Programs Ø RCA-approved Culinology® Programs ØUniversity of Nebraska-Lincoln ØClemson University ØUniversity of Cincinnati ØDominican University ØCal Poly Pomona ØUniversity of Massachusetts-Amherst ØSouthwest Minnesota State University ØCalifornia State University, Fresno

Culinology® programs

Who are offering these courses online? Ø Food Science ØSouthwest Minnesota State University ØUniversity of Nebraska-Lincoln ØClemson University ØKansas State University ØUniversity of Guelph ØNorth Carolina State University ØIowa State University ØOhio State University ØMichigan State University

Examples of Course Offerings Online Ø CULG 310 Food Science (current) Ø CULG 360 Food Sensory Analysis (current) Ø CULG 390 Food Products Research and Development Methodology (Fall 2007) Ø CULG 430 Fundamentals of Food Processing (Spring 2008) Ø CULG 440 Food Trends, Legislation and Regulation (Fall 2008) Ø CULG 460 Quality Assurance of Food Products (Spring 2009) Ø CULG 490 Product Development (Spring 2009)

Examples of Course Offerings Online Ø Meat Culinology Certificate Program Ø http: //mcp. unl. edu/culinology/about. shtml Ø Introduction to Animal Products (ASCI 210) Ø Meat Specifications and Procurement (ASCI/NUTR 213) Ø Fresh Meats (ASCI 310) Ø Food Service Applications (NUTR or ASCI 343) Ø Processed and Value Added Meats (ASCI 410) Ø HACCP & Food Safety Systems for Processors (ASCI/NUTR 411)

Examples of Course Offerings Online Ø FDSC 214 Food Resources and Society Ø NUTR 203 Principles of Nutrition

How do you Earn a Bachelors Degree in Culinology®? Ø Easy if you have an AAS, AOS, or AS in Culinary Arts Ø Talk to the institution’s faculty directly Ø Each degree granting institution will evaluate your credits differently Ø Amount of credits transferred will depend on the institution Ø May or may not have to relocate

Education Jargon Ø Accredited colleges and universities Ø Degree applicable credits Ø 66 credits from 2 year college Ø Life experience credits Ø Continuing Education credits ØTranscripted vs Workshop Ø Minimum grade requirement Ø Semester credits vs Quarter credits

Example: Southwest Minnesota State University (SMSU) Ø Part of the Minnesota State Colleges and University System (Mn. SCU) ØComprised of 7 state universities and 25 twoyear colleges in 46 communities in Minnesota ØOffers 3, 500 educational programs, including over 150 online degree, certificate, and diploma programs Ø Credits between Mn. SCU institutions transfers seamlessly

Mn. SCU Institutions

SMSU Culinology Program Goal ® Our task is to support our students in their pursuit of the gold standard in culinary science education. We will train the individual responsible for original contribution to food product development and provide guidance and balance from a culinary perspective 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® 1 HRA 120 Food Sanitation and Safety 2 CHEM 122 Introductory Organic/Biochemistry 4 BIOL 377 Nutrition 3 B. 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 3 CULG 310 Food Science 3 HRA 315 Food, Beverage, and Labor Cost Control 3 HRA 325 Menu Design & Service Management 3 CULG 350 Aromatics and Flavors 3 CULG 360 Food Sensory Analysis 3 CULG 390 Food Products R & D Methodology 3 CULG 410 Food Chemistry and Analysis 3 CULG 430 Fundamentals of Food Processing 3 CULG 450 Advanced Culinary Science 3 CULG 490 Product Development (Capstone) 3 CULG 498/9 Internship 3 CULG Elective 2 -3

Example of transferring credits from the CIA to SMSU Ø You would transfer 61 credits that applies to the following SMSU courses: Ø Ø Ø Ø Ø CULG 100 Introduction to Culinology® CULG 200 Culinary Essentials I CULG 210 Culinary Essentials II CULG 250 Introduction to Baking & Pastry CULG 260 Principles of Garde Manger & Buffet HRA 325 Menu Design & Service Management CULG 498 Internship CULG 300 International Cuisine CULG 320 Principles of Meat ID, Fabrication &Evaltn HRA 101 Principles of Food Preparation HRA 120 Food Sanitation and Safety HRA 205 HRA Purchasing HRA 301 Restaurant Food Operations HRA 401 Advanced Culinary Techniques 3 HRA 405 Catering/Banquet Management 3 HRA 410 Beverage Management Technical Electives 1 4 4 3 3 3 2 3 2 3 3 3 16

Example of transferring credits from J&W to SMSU Ø You would transfer 64 credits that applies to the following SMSU courses: Ø Ø Ø Ø Ø CULG 100 Introduction to Culinology® CULG 200 Culinary Essentials I CULG 210 Culinary Essentials II CULG 250 Introduction to Baking & Pastry CULG 260 Principles of Garde Manger & Buffet HRA 315 Food, Beverage, and Labor Cost Control HRA 325 Menu Design & Service Management CULG 498 Internship CULG 300 International Cuisine CULG 320 Principles of Meat ID, Fabrication &Evaltn HRA 101 Principles of Food Preparation HRA 120 Food Sanitation and Safety HRA 205 HRA Purchasing HRA 401 Advanced Culinary Techniques 3 HRA 405 Catering/Banquet Management 3 HRA 410 Beverage Management ENG 103 Rhetoric: The Essay Technical Electives 1 4 4 3 3 2 3 2 3 3 3 16

What about the Required General Education classes? Ø Use Minnesota Online http: //www. mnonline. org as a guide Ø Consult with the faculty on what courses are needed

Where do I start? Ø Contact any of the listed program contacts for each of the RCA-approved Culinology® programs Øhttp: //culinology. com/education Ø We will be available for questions after this

Online Learning Portals Ø Southern Regional Education Board’s Electronic Campus (SREB) Ø www. mindedge. com Ø www. embark. com Ø www. unext. com Ø www. Click 2 learn. com

Enjoy the Conference!