Earn your Earn your Bachelor's Degree in Bachelor's Degree in

Culinology Culinology ® via Distance via Distance EducationEducation

presented by

Michael Cheng & Fayrene HamouzMichael Cheng & Fayrene Hamouz chengm@southwestmsu.edu fhamouz@unl.edu

During this session:

What is distance educationIs online learning for youHow to succeed in online learningWhat is available via distance

education in Culinology® educationExamples of BS curriculum

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?

Distance education students include those who learn by cable TV, e-mail correspondence, mail-delivered VHS tapes,video teleconferencing,snail mail, and online methods, but online students learn mostly on the World Wide Web or on the Internet.

Online includes the Internet, with WebCT, 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:

A computerUpdated software- at least Windows

98Internet accessBasic knowledge and experience with

computersWillingness to learn, patience,

maturity, and perseverance

Do you consider yourself an online student?

Do you like computersLearning at home, not commutingWriting papers Chat sessions, discussionsDelayed feedbackSelf-pacing of studyBeing responsible for your own work?

Online Learning Environment

Two types of online learning:Asynchronous - by e-mail

correspondenceSynchronous - chatrooms,

discussion panels, instant messages

Online Learning Environment

Which is better for you?Study at home alone and like it? -

AsynchronousStudy with others, have a social

environment, collaborative learning -Synchronous

You can access your e-mail and turn in assignments 24-7

You can send messages to your instructor 24-7You must wait until instructor

answersYou can have personal feedback on

papersYou can post messages and papers

for other students to see

Asynchronous Learning: 24 - 7

Synchronous Learning: Active online

You can chat or post discussions with other students

You meet your classmates, instructor in the virtual classroom

You can share ideas or comments with instant messaging

You can collaborate and form teams to learn

You must attend discussion sessions just as you would attend a class on campus

Academic Difficulties

Student does not feel connected to the instructor and classmates

Procrastinates on assignments and forgets to do work, online class becomes low priority

Begins to lose interest in online class

Academic difficulties (cont)

Student does not like teaching style of instructor

Student is not satisfied with educational technology

Instructor does not respond promptly to student or meet student needs

Instructor is unable to aid student who needs help

Merits of Online Learning

Once the student is comfortable with the online environment, gains computer skills, and has experience online, he or she is ready

24-7 for asynchronous students - instructor will respond to e-mails, receive assignments

Chat sessions or posted discussion, although slower than classroom discussion is convenient and flexible

Merits of Online Learning (cont)

Teamwork, collaborative learning, problem-based learning, all can be a part of online learning

Friendships and connectedness occur among students and instructors- across the WWW- in some cases, globally

Students learn to write well - communicate through text, chats, assignments

Advances in online learning

From e-mail correspondence, we now have an array of educational technology tools to assist instructors and students in online learning

Examples: Flash Media, Macromedia, Dreamweaver, WebCT, Blackboard, Instant messaging, Chatrooms, etc.

Many of the newer versions are user-friendly

Advice to the online student

Even if your first experience online may not be great, practice makes it better

Choose a class that is better adapted to online learning - social science, English, etc

Be patient and make the most of the time spent online

Do not procrastinate and manage your time and efforts

Advice to the online student

Do not use obscene language, slurs, or rude remarks (look up Netiquette)

Avoid hogging the chatroom - give others a chance to chat

Think about what you will say before writing

Be neat about writing and brief

Inform your instructor and classmates of your difficulties

Learn new skills and update yourselfContact the distance learning centers

and online program for assistance if you feel that you want to discontinue online learning

Get Help

Online learning is relatively new- therefore it is an adventure in learning

Online learning allows the student to develop a global

perspectiveCommunication between

instructor and student is different from the traditional method, but may be more personal

Enjoy Online Learning

Enjoy Online Learning (cont)

Chat sessions give students a chance to socialize and see new perspectives

Written assignments and posted messages communicate student views

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

Instructors will usually have written assignments that are graded.

WebCT and Blackboard can deliver quizzes and tests online and scores.

Participation in chat sessions, posted messages can be used for grading purposes.

Asynchronous learning will be measured mostly by written exams and papers.

So Who is Really Doing It?

www.r1edu.org30 Research I

universities as denoted by the Carnegie Foundation

and many, manyothers

Students in Distance Courses

An estimated 3,077,000 students enrolled in all distance education courses offered by 2- and 4-year institutions.

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

Lectures are captured either live or on videotape and converted to digital form

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

Instructor notes/displays etc. are extracted and transformed into a slide show that can be seen in a web browser

Resulting files are placed on a course web page where a video server can deliver them when requested

View of the WebCasting Desktop

Culinary arts - 25% Food science - 25% Science and Math - 15% Nutrition - 7% to 10%Business - 7% to 10% General Education - 15% to 20%

What’s in a Culinology® Baccalaureate curriculum?

Courses

Culinary Arts CoursesCulinary FundamentalsIntermediate Culinary SkillsGarde MangerClassical BanquetMeat, Poultry, and Seafood Identification

and FabricationInternational Cuisine

Courses

Culinary Arts (continued)Baking and PastryAdvanced Restaurant CookingMenu Development Table Service ManagementFood, Beverage, and Labor Cost ControlsWines and BeverageSafety and Sanitation

Courses

Food ScienceIntroduction to Food ScienceSensory AnalysisFood Chemistry and AnalysisFundamentals of Food ProcessingFood MicrobiologyFood Trends, Legislation, and

RegulationsProduct Development

Courses

Sciences and MathematicsBasic ChemistryIntroductory Organic / BiochemistryCell BiologyNutritionFinite MathBusiness Statistics

Courses

General Education StudiesEnglishSocial SciencesHumanitiesLiteratureEconomics

Culinology® Programs

RCA-approved Culinology® ProgramsUniversity of Nebraska-LincolnClemson UniversityUniversity of CincinnatiDominican University Cal Poly PomonaUniversity of Massachusetts-AmherstSouthwest Minnesota State UniversityCalifornia State University, Fresno

Culinology® programs

Who are offering these courses online?

Food ScienceSouthwest Minnesota State UniversityUniversity of Nebraska-LincolnClemson UniversityKansas State UniversityUniversity of GuelphNorth Carolina State UniversityIowa State UniversityOhio State UniversityMichigan State University

Examples of Course Offerings Online

CULG 310 Food Science (current) CULG 360 Food Sensory Analysis (current) CULG 390 Food Products Research and

Development Methodology (Fall 2007) CULG 430 Fundamentals of Food Processing

(Spring 2008) CULG 440 Food Trends, Legislation and

Regulation (Fall 2008) CULG 460 Quality Assurance of Food Products

(Spring 2009) CULG 490 Product Development (Spring 2009)

Examples of Course Offerings Online

Meat Culinology Certificate Program http://mcp.unl.edu/culinology/about.shtml

Introduction to Animal Products (ASCI 210)Meat Specifications and Procurement

(ASCI/NUTR 213) Fresh Meats (ASCI 310)Food Service Applications (NUTR or ASCI 343)Processed and Value Added Meats (ASCI 410)HACCP & Food Safety Systems for Processors

(ASCI/NUTR 411)

Examples of Course Offerings Online

FDSC 214 Food Resources and Society NUTR 203 Principles of Nutrition

How do you Earn a Bachelors Degree in Culinology®?

Easy if you have an AAS, AOS, or AS in Culinary Arts

Talk to the institution’s facultyfaculty directly

Each degree granting institution will evaluate your credits differently

Amount of credits transferred will depend on the institution

May or may not have to relocate

Education Jargon

Accredited colleges and universitiesDegree applicable credits

66 credits from 2 year collegeLife experience creditsContinuing Education credits

Transcripted vs WorkshopMinimum grade requirementSemester credits vs Quarter credits

Example: Southwest Minnesota Southwest Minnesota State University (SMSU)State University (SMSU)

Part of the Minnesota State Colleges and University System (MnSCU)Comprised of 7 state universities and 25

two-year colleges in 46 communities in Minnesota

Offers 3,500 educational programs, including over 150 online degree, certificate, and diploma programs

Credits between MnSCU institutions transfers seamlessly

MnSCU Institutions

SMSU Culinology® Program Goal

Our task is to support our students in Our task is to support our students in their pursuit of thetheir pursuit of the gold standardgold standard in in

culinaryculinary science education.science education.

We will train the individual responsible We will train the individual responsible forfor

original contribution to food productoriginal contribution to food product

development and provide guidance and development and provide guidance and balance from a culinary perspective balance from a culinary perspective

within a scientific setting.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® 1HRA 120 Food Sanitation and Safety 2CHEM 122 Introductory Organic/Biochemistry 4BIOL 377 Nutrition 3B. 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 3CULG 310 Food Science 3HRA 315 Food, Beverage, and Labor Cost Control 3HRA 325 Menu Design & Service Management 3 CULG 350 Aromatics and Flavors 3CULG 360 Food Sensory Analysis 3 CULG 390 Food Products R & D Methodology 3CULG 410 Food Chemistry and Analysis 3 CULG 430 Fundamentals of Food Processing 3 CULG 450 Advanced Culinary Science 3CULG 490 Product Development (Capstone) 3 CULG 498/9 Internship 3CULG Elective 2-3

Example of transferring credits from the CIA to SMSU

You would transfer 61 credits that applies to the following SMSU courses: CULG 100 Introduction to Culinology® 1 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 & Buffet3 HRA 325 Menu Design & Service Management 3 CULG 498 Internship 2 CULG 300 International Cuisine 3 CULG 320 Principles of Meat ID, Fabrication &Evaltn 2 HRA 101 Principles of Food Preparation 3 HRA 120 Food Sanitation and Safety 2 HRA 205 HRA Purchasing 3 HRA 301 Restaurant Food Operations 3 HRA 401 Advanced Culinary Techniques 3 HRA 405 Catering/Banquet Management 3 HRA 410 Beverage Management 3 Technical Electives 16

Example of transferring credits from J&W to SMSU

You would transfer 64 credits that applies to the following SMSU courses: CULG 100 Introduction to Culinology® 1 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 & Buffet3 HRA 315 Food, Beverage, and Labor Cost Control 3 HRA 325 Menu Design & Service Management 3 CULG 498 Internship 2 CULG 300 International Cuisine 3 CULG 320 Principles of Meat ID, Fabrication &Evaltn 2 HRA 101 Principles of Food Preparation 3 HRA 120 Food Sanitation and Safety 2 HRA 205 HRA Purchasing 3 HRA 401 Advanced Culinary Techniques 3 HRA 405 Catering/Banquet Management 3 HRA 410 Beverage Management 3 ENG 103 Rhetoric: The Essay 3 Technical Electives 16

What about the Required General Education classes?

Use Minnesota Online http://www.mnonline.org as a guide

Consult with the faculty on what courses are needed

Where do I start?

Contact any of the listed program contacts for each of the RCA-approved Culinology® programshttp://culinology.com/education

We will be available for questions after this

Online Learning Portals

Southern Regional Education Board’s Electronic Campus (SREB)

www.mindedge.comwww.embark.comwww.unext.comwww.Click2learn.com

Enjoy the Enjoy the Conference!Conference!