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Tech gap ACF present

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Presented at the 2013 ACF National Conference, Las Vegas …

Presented at the 2013 ACF National Conference, Las Vegas
The Cosmopolitan Hotel July 22, 2013

Published in: Technology, Education

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  • 1. Thursday, August 8, 13 Where in the world are we?
  • 2. ACF National Convention Monday July 22, 2013 Cosmopolitan Hotel LasVegas NV Thursday, August 8, 13
  • 3. Thursday, August 8, 13 Sponsor Slide
  • 4. Bridging the Technology Generation Gap FusingTraditional Education Delivery withToday’sTechnology Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College Maui Culinary Academy Thursday, August 8, 13 Welcome! Thanks for taking time to be with us today. We have some exciting tools to share with you the professional educator. Those teaching today are usually seasoned professionals with years of experience leading kitchens. However, sharing information at an advanced academic level requires understanding dynamic changes in educational delivery and tools pertinent to today’s diverse learners.
  • 5. Questions How are we reaching the needs of our 21st Century Learners? • Who is our target audience? • What are their needs and values? • How can instructors transition? • What tools are available and relevant? • How do we bridge the gap? Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 Questions on behalf of the Student...Are we meeting the needs of the 21st Century Learner? Why are they entering CULN? (Are the vast majority right out of HS or are there a mix of secondary career students, military veteran and retirees seeking professional instruction?) Work ethic has transitioned with many students have never having held a job What supplementary courses do we need to invest in? How can we forecast tools and budgets to accommodate student needs? What recruitment strategies do we have planned to forecast to meet dwindling enrollment? Audience Question (show hands) How many are educators in CULN/HOST? How many are accredited by ACF? How many use a LMS? How many have been to Hawaii? I’ll be giving a few prizes out there so listen carefully
  • 6. Introduction • University of Hawaii- Maui College in beautiful Kahului, Maui • CULN Program Coordinator 2011 • 38,000sf Culinary Arts Facility • 150 FT Students • 5 Faculty, 5 Lecturers • $9,000 Tuition and Fees • ACF Accredited AAS Degree Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 I have a varied background, like our students. As a trained culinarian I have also invested advanced academics, business experience, outreach opportunities and brought mobile technology into our Culinary program On Maui we have a large two story Culinary Arts facility in Central Maui. The facility was built at a cost of $17M in 2001 with $3M in equipment. (Maintenance and balancing a budget is a constant challenge) We currently have 150 students but we have supported over 200 FT students in the past years. There are five 9 & 11 Month T & TT faculty, and five 9 Month Adjunct Lecturers. Cost of tuition is about $9K to earn a ACF Accredited AAS degree *A few years ago we partnered with Sodexo Management for our Operations component (See me afterwards if you are interested in how we transitioned the financial picture for a public institution)
  • 7. Outline • Traditional Instructional Methodology • New Trends of Instruction • Technology & Assessment • Bridging the Gap • Conclusions & Resources Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 Today we will share the following information by “Bridging the Technology Gap” Comparisons between navigating between Traditional (Old) and Trends (New) Define successful data capture in assessment Share a few examples of Bridging the Gap Provide considerations during the conclusion
  • 8. Traditional Methodology • Instructor Centered • Basic Rubrics & Statistics • Limited Academic Access • Inconsistent Assessment • Arbitrary Data Outcomes Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 (Traditional Teaching) Instructor Centered (Receptive vs Interactive; Why do we continue this when we know our students are Kinetic Learners?) Performance-Based Rubrics (But what are they based upon when new instructors come into the fold?) Limited Library Material and Reference Access (Card Catalog is antiquated. When was the last time YOU stepped into a library?) Assessment based on “Academic Freedom” (Often its an instructor’s personal set of assignments and menus) Data Collection were often Guesstimates, hastily provided and inaccurate
  • 9. Trend of Methodology • Student-Centered • Anywhere/Anytime (24/7) “Real-Time” Assessment • Formative and Summative Evaluations • Develops, align and distribute rubrics for program consistency • Genuine Data Collection • Generation of Mobile Learners Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 New Trends are changing the educational playing field Team Learning (Flipping Classrooms for Student Driven Content) Online Learning Management Systems (LMS) theoretically provides instructors more time teaching, less time grading. Paperless and assessment expected to be in the “Cloud” Academic Consistency is prevailing esp for budgetary expectations. (UH is auditing all campuses and revising expectations, faculty performance akin to independent business models) And, the competition for students are driving the data collection. Tangible and pertinent data for accreditation/reviews and forecasting Students are wildly diverse in technology/media. Mobile communicators now text me before, during and after labs Facebook, You Tube, Twitter, Instagram, are shared and promoted.
  • 10. Assessment Resources • Exponentially grown year after year • Over 6 million students take online courses • 64% of Faculty feel Online Education is crucial to Long-Term Institutional Strategy • 88% of faculty useVideos for teaching • 30% of faculty over age 35 use social media in classrooms Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 Based on a Pearson and Babson Study (under resources) the reliance on Internet, available software and student needs online courses are rapidly expanding from locally sourced classes to MOOCs (Massive Open Online Course offerings from Stanford, MIT, and International educational institutions. A large majority of faculty are now suited and prepared to adopt this technology that they find relevant.
  • 11. Assessment Pathway UH Administration, Professional Industry and ACF Accreditation Auditors asked a simple question... What tangible evidence do you collect and share that supports, reports and validates successful student learning objectives in each and every course? The answer was...Huh? It depends... A Simple Question Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 The initial answer was NO. Reports are crucial for program health, budgeting, industry, growth and recruitment. Intention is to Align to Campus-wide Assessment SLO’s for Senior WASC Accreditation
  • 12. Assessment Set Up Re-Mapping Course Curriculum •Program Learning Outcomes (PLOs) •Student Learning Outcomes (SLOs) •Competencies/ACF (Comps) •Rubric Tasks (RT) Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 In addition to re-mapping the program, we developed a plan to list each learning objective in a hierarchical order for student delivery and program data collection. Instructors were involved with planning and course standards and feedback.
  • 13. Mapping PLOs, SLOs,ACF Competencies • Online Assessment: LiveText • Learning Course Management; Laulima • Student Recruitment: ZOHO Thursday, August 8, 13 First When we invested to list the learning objectives, the large amount of data that needed to be assessed was separated logically into subgroups and categorized in columns... This is an example of baking learning objectives...
  • 14. Naming all LOs and Competencies 5 PLO's 60 SLO's 307 ACF Comps Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 Second UHMC Instructional Designer Mark Cook developed a structure that list and tracked objectives cohesively alpha/numerically. This effort provided Instructors to earmark objectives in each of their assignment rubrics. We started with over-arching Program goals, Defined 60 SLOs for each course through curriculum changes Finally we linked and integrated the 307 ACF competencies throughout the extensive database Then linked them to each rubric
  • 15. Assignment Rubrics Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 Third Each instructor developed assignments with a standard rubric scale. This was involved but not impossible. We had some help and time to accomplish this and we are still refining rubrics and assignments. The list integrated ALL competencies on the left-side column when matched with specific rubrics and graded by using a touch screen tablet (We used iPads): This set standards of: Program Validation & Consistency Course Expectations Instructor/Student Equality Linking Data Collection Method of course and program improvement and adjustment <Less work grading, More time teaching>
  • 16. Data Collection Dean Louie MLISc CHE Associate Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 Lastly This great effort improved students’ success rates by learning and restructuring student- centered instructional methodologies. Collection of student performance artifacts; measuring and reporting results for continuously improvement and accreditation reporting. Validated student learning that meets or exceeds current industry accreditation standards Developed reports to review specific programs, course effectiveness, and student progress to evaluate program-wide efficiency. By utilizing these tools we have able to genuinely retrieve and create •Statistics Summaries •Align Standard Rubrics •Demonstrate Program Effectiveness
  • 17. Assessment Models • Online Assessment: LiveText, assess once, collect thrice. (PLO, SLO,ACF Competency) • Learning Course Management; Sakai/ (Laulima), Paperless course management • Student Recruitment: ZOHO CRM Student Data & Recruitment Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 There are several Online Learning Management Systems (LMS) and Course Management Systems (CMS) available. Some subscription and open sources (free) Online Assessment: LiveText integrates touch screen hardware for assessment wirelessly Sakai (rebranded by UH as Laulima) is an open source LMS that replaced WebCT. Available to every student and faculty as a teaching tool. In the words of veteran instructors and Admin: Recruitment is every faculty’s responsibility: We have just employed ZOHO CRM (a Customer Relationship Management tool) that tracks students who have and haven’t registered for classes, or passed required courses or need to contact them as a cohort.
  • 18. Classroom Technology • Mobile Tablets • Laptops & Cart • SmartPhones • Desktops • Image Capture • Student Artifacts Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 We have become accustomed to investment and applying these tools in education. Students actually bring more current software and hardware to courses to share. This bring the circle of education on a full circle as I learn from them, just as they learn from me. It also develops an atmosphere for sharing and teamwork. It’s usually older students who need assistance with creating a video or media presentation. Open Sources software like: Prezi, Open Office and Google Docs. Students now prepare media presentations with flair, Documents step-by-step practicums to with an iPhone to demonstrate homework and records video to refresh their memory for a butchering demo for greater retention.
  • 19. Thursday, August 8, 13 In Purchasing we start to make connections through media Once: Telephone and FAX orders Now: Online ordering & E-mail Less interactive but much more effective for cost controls and comparisons and information technology retrieval. Its a smaller world in procurement.
  • 20. Student Assignment • Students provide creative content • Share, direct, act, work as team components • Spend hours doing something fun • Use media they own and understand Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 Challenge: Purchasing is a relevant component but not as creative as cooking How can we develop greater relevance in Purchasing Lab Stations by using available technology?
  • 21. Video Rubric Thursday, August 8, 13 Video Rubric •Demonstrate all station competencies •Show Teamwork •Use Professional Language •Keep the presentation under 3 Minutes •Be creative... One team chose Filing and Recording Invoices They came up with the following video...
  • 22. StudentVideo Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 Student Video Example “I file and I know it.” MCA Student Video Spring 2013 LINK You Tube URL: http://youtu.be/_uDDIRsSt3A
  • 23. Thursday, August 8, 13 How do you stay in touch with your students? Finally, this is the reason to celebrate and dive in to our 21st Century Learners Typical Hawaiian Celebration
  • 24. Global Arena Dean Louie MLISc CHE Associate Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 Global Arena We position students to understand the value of their education in relationship to a competitive international workforce, especially since Hospitality and Culinary Arts are primary growth industries in the State of Hawaii. American branding is now much more than fast food franchising. Our partnerships in the Philippines, New Zealand, China and Korea have led to international student internships and faculty exchanges. (Here’s a shot of me teaching me teaching Sophomores at Shanghai Normal University’s Feng Xian Campus.) Finally our students can leverage opportunities to travel with their education, and share their inherent sense of Asian cultures in the melting pot of Maui.
  • 25. Thursday, August 8, 13 Are you connected or disconnected? If you want to stay connected with your students you need to connect in multiple ways 15 categories to stay connected
  • 26. Thursday, August 8, 13 Quiz time. Please leave your business cards with Chef Cheech... 1.What is our student enrollment (151/150) 2.When is my name and position? (Dean Louie- Program Coordinator) 3.Name one of our assessment tools (LiveText, Laulima, ZOHO) 4.What managed service provider have we partnered with (Sodexo) 5.What international partnerships have we developed (Korea, New Zea, Philippines, China) 6.For the Hat: Who, what the next time UHMC will be presenting? PBL, Cheech, 11:30, Breaking instructional tradition
  • 27. Resources Babson Survey Research Group URL: http://www.babson.edu/Academics/centers/blank-center/ global-research/Pages/babson-survey-research-group.aspx Babson Infographic PDF: http://www.babson.edu/Academics/centers/blank-center/global-research/ PublishingImages/Online-Learning-Survey-Infographic.png Pearson 2012 Seminar URL: http://www.pearsoned.com/college-faculty-survey-finds-their-use-of- social-media-has-evolved/#.UesGNb94nrf Seaman, J. 2012 How Today’s Higher Education Faculty Use Social Media URL: www.babson.edu/ Academics/.../teaching-learning-and-sharing.pdf NC State University Assessment Page URL: http://www2.acs.ncsu.edu/UPA/archives/assmt/ resource.htm Osika, E. 2009. Factors Influencing Faculty Use of Technology in Online Instruction:A Case Study. Online Journal of Distance Learning Administration,Volume XII, Number I, Spring 2009 University of West Georgia, Distance Education Center URL:http://www.westga.edu/~distance/ojdla/ spring121/osika121.html National Center of Education and the Economy URL: http://www.ncee.org/ Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 Babson Survey Research Group URL: http://www.babson.edu/Academics/centers/blank- center/global-research/Pages/babson-survey-research-group.aspx Babson Infographic PDF: http://www.babson.edu/Academics/centers/blank-center/global- research/PublishingImages/Online-Learning-Survey-Infographic.png Pearson 2012 Seminar URL: http://www.pearsoned.com/college-faculty-survey-finds-their- use-of-social-media-has-evolved/#.UesGNb94nrf Seaman, J. 2012 How Today’s Higher Education Faculty Use Social Media URL: www.babson.edu/Academics/.../teaching-learning-and-sharing.pdf NC State University Assessment Page URL: http://www2.acs.ncsu.edu/UPA/archives/assmt/ resource.htm Osika, E. 2009. Factors Influencing Faculty Use of Technology in Online Instruction: A Case Study. Online Journal of Distance Learning Administration, Volume XII, Number I, Spring 2009 University of West Georgia, Distance Education Center URL:http://www.westga.edu/~distance/ ojdla/spring121/osika121.html National Center of Education and the Economy URL: http://www.ncee.org/
  • 28. Bridging the Technology Generation Gap FusingTraditional Education Delivery withToday’sTechnology Dean Louie Maui Culinary Academy Mahalo ACF for listening! Thursday, August 8, 13 Aloha, Mahalo and Thanks for taking time to be with us today.
  • 29. Follow us: This presentation can be found at: http://www.slideshare.net/chefdean Facebook/About.me/Linked In: Dean Louie Yelp: Dean L. Twitter: chinodino Dean Louie MLISc CHE Assistant Professor University of Hawaii Maui College - Maui Culinary Academy Thursday, August 8, 13 Here’s where we can connect http://www.slideshare.net/chefdean