67A-10 |
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C. L. LORENZEN, Department of Food Science, University of Missouri, 256 Eckles Hall - Stringer Wing, Columbia, MO 65211 and M. P. Keene, Hotel and Restaurant Management Program, University of Missouri, 122 Eckles Hall, Columbia, MO 65211. The changing academic climate has caused creative resource utilization of people and finances. One way to offer more elective courses during this challenging time is to team teach and cross-list courses between two majors. Breadth of the Food Science and Hotel and Restaurant Management majors does not always allow for in-depth knowledge on a given commodity. This class was developed with the objective of teaching meat science from two different perspectives that focused on the food service industry. This class was divided into two parts, relying heavily on laboratory participation. During the first half of the semester, course content focused on the science of meat and included topics such as composition and nutrition of meat, factors affecting tenderness, importance of color, and meat microbiology. The second half of the semester focused on meat selection and preparation and included topics such as seafood grading, food service poultry options, and red meat cooking methods. During laboratory sessions, the science principles were underscored by taste observations. Another unique aspect of this class was the inclusion of six industry guest speakers and two field trips. Students were evaluated on laboratory reports, quizzes, and exams. The class culminated in a cooking competition between teams where the students combined three types of meats to form one entree. The mix of students in this class was 43.0% Hotel and Restaurant Management, 28.5% Food Science, and 28.5% General Agriculture. On a five-point scale, with 5 being high, lecture and laboratory both received an overall rating of 4.7 from student evaluations. Overall teaching effectiveness for lecture and laboratory was 4.3 and 4.8, respectively. This class provides synergistic interaction for faculty and students from more than department. The popularity of this class has caused enrollment to increase by 57% from 2003 to 2004.
Session 67A, Education: General
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