Improving Oral Communication Skills of Students in Food Science Courses
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| Title: | Improving Oral Communication Skills of Students in Food Science Courses |
|---|---|
| Language: | English |
| Authors: | Reitmeier, C. A., Svendsen, L. K., Vrchota, D. A. |
| Source: | Journal of Food Science Education. Apr 2004 3(2):15-20. |
| Availability: | Wiley-Blackwell. 350 Main Street, Malden, MA 02148. Tel: 800-835-6770; Tel: 781-388-8598; Fax: 781-388-8232; e-mail: cs-journals@wiley.com; Web site: http://www.wiley.com/WileyCDA/ |
| Peer Reviewed: | Y |
| Physical Description: | |
| Page Count: | 6 |
| Publication Date: | 2004 |
| Document Type: | Journal Articles Reports - Evaluative |
| Descriptors: | Foods Instruction, Food Service, Speech Communication, Communication Skills, Student Evaluation, Food Standards, Science Education, Science Instruction, Alternative Assessment, Evaluation Methods |
| DOI: | 10.1111/j.1541-4329.2004.tb00036.x |
| ISSN: | 1541-4329 |
| Abstract: | Communication activities about food evaluation were incorporated into food preparation courses. Oral reports replaced quizzes and an oral presentation replaced the final exam. A rubric was developed to help students evaluate ingredient functions, procedures, techniques, temperatures, and sensory evaluation. Oral report scores, self-evaluations, course evaluations, final grades, and the instructors' observations were used to evaluate the effectiveness of the communication activities. Students learned professional language and practiced professional behaviors. These types of practice opportunities are critical to students' development and important for the food science profession. |
| Abstractor: | As Provided |
| Number of References: | 17 |
| Entry Date: | 2009 |
| Accession Number: | EJ849883 |
| Database: | ERIC |
| Abstract: | Communication activities about food evaluation were incorporated into food preparation courses. Oral reports replaced quizzes and an oral presentation replaced the final exam. A rubric was developed to help students evaluate ingredient functions, procedures, techniques, temperatures, and sensory evaluation. Oral report scores, self-evaluations, course evaluations, final grades, and the instructors' observations were used to evaluate the effectiveness of the communication activities. Students learned professional language and practiced professional behaviors. These types of practice opportunities are critical to students' development and important for the food science profession. |
|---|---|
| ISSN: | 1541-4329 |
| DOI: | 10.1111/j.1541-4329.2004.tb00036.x |
