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The joy of assessment--That's right, I said Joy! |
N. CHISM, Indiana Univ.-Purdue Univ. Indianapolis, 755 W. Michigan St., Indianapolis, IN 46202 Using the metaphor of gourmet cooking, this presentation will focus on student outcomes assessment as an interesting, yet challenging activity for faculty. Based on the assumption that most faculty are attracted to problem-solving situations and that most are highly motivated by their sincere interest in student learning, the presenter will argue that these two interests can be tapped to improve student performance assessment. Methods for identifying learning outcomes will be presented. The notion of authentic assessment and primary trait scoring will be highlighted as basic concepts. Practice with assessing critical thinking and problem solving, as well as team work and technical competency, will be a part of this session. Participants will receive worksheets and resources for future use.
Session 35, Assessment of learning outcomes in food science
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