29A-13 |
Exploring the effectiveness of a collaborative learning approach in an introductory food course |
C. M. MICHAEL, Dept. of Physical Education, Health & Sport Studies, Miami Univ., Oxford, OH 45056 Students in introductory foods course laboratories are often assigned the preparation of specific food products in teams in separate lab units. Students often fail to examine all of the aspects involved in the food preparation process during a product’s preparation. Students also rarely take the opportunity to directly observe and learn about the food preparation processes used by other students in class, even though each student pair is usually assigned a different food product to prepare. The objective of this presentation is to illustrate and explain the effectiveness of using a collaborative learning strategy to increase direct observation, analysis and learning about the use of different food preparation strategies and equipment in an introductory foods course. Two sections of an introductory foods course were the population for this study. One group served as the control, the other served as the experimental group with collaborative learning added as a teaching strategy. Three evaluation strategies were used. Results indicate that the group of students who engaged in the collaborative learning exercises performed significantly better than the control group when evaluated on various food preparation techniques. The Wilcoxon Two-Sample Test and Chi Square tests showed significant differences at both the .05 and .01 level. The majority of students indicated that the group process had increased their learning specifically about the preparation of the broad variety of food products that students made in laboratory. Using collaborative groups in addition to conventional lab exercises has improved learning about food preparation techniques. Students who have experienced this cooperative learning approach have a more comprehensive understanding of the various techniques used to produce high quality food, are better prepared to advance to upper level food courses, and will be more able as professionals to supervise or instruct individuals about optimum food preparation.
Session 29A, Education: General
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