67A-2 |
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S. L. KAHNKE and R. J. Baer. Dairy Science Department, South Dakota State University, Dairy-Micro Bldg., Brookings, SD 57007-0647 South Dakota’s high school agriculture instructors expressed a desire for a dairy foods curriculum to use in their classrooms. To implement a dairy foods curriculum, instructors need to have a working knowledge of dairy foods. One way this knowledge can be gained, is by obtaining a dairy foods curriculum and attending an inservice. The objectives were to develop a Dairy Foods Curriculum Packet and improve quantity and quality of dairy foods instruction at the high school level. A Dairy Foods Curriculum Packet was developed, which focused on the historical significance of dairy foods, manufacturing processes, the inclusion of laboratory procedures, as well as sample worksheets, tests, and teaching aides. The curriculum was distributed to 68 Agricultural Education instructors; 41 who attended a two-day inservice and 27 who received the curriculum packet with no training. A two-day inservice provided instructors with experiential training on the Dairy Foods Curriculum Packet. Data about barriers to implementation, as well as quantity and quality of dairy foods instruction were obtained through instructor questionnaires. Descriptive statistics comparing means, medians, modes, standard deviations, frequencies, and percentages were used to determine effects of the curriculum and inservice. Instructors rated all barriers to teaching dairy foods as “small to medium barriers.” After curriculum distribution and inservice training, over half of instructors indicated an increase in class time spent on dairy foods instruction. More than one-half of instructors taught a greater variety of dairy foods topics after receiving the curriculum. Over one-third of instructors who increased dairy foods instruction attributed 75% or more of their increase to the Dairy Foods Curriculum Packet and inservice. High school dairy foods education can be enhanced by providing curriculum and training to instructors. Dairy foods education is necessary to ensure graduates are educated about dairy products and exposed to potential Dairy Science careers.
Session 67A, Education: General
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