Ron Hansen, Ed. D.

Ron Hansen, Ed. D.

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Mark, The tasting of the food prepared by students does provide an immediate assessment. It is a feature of culinary education. I am sure your rubrics break it down by presentation, taste, time to prepare, etc. I would prioritize what is being assessed and rank taste as the 3rd or 4th item in the assessment. Ron Hansen, Ed. D.
Steven, Thank you for your post. A suggestion, try a classroom exercise where they students practice critical path analysis on something that occurs everyday in their life. Let them learn how they go through this process before they have to practice it on the automotive technology. Ron Hansen, Ed. D.
Susan, Community involvement provides relevance to what they are learning and the opportunity for the community to know more about the school. Ron Hansen, Ed. D.
Susan, Consider setting short and long term goals. Short term is the day, week, and term. Long term is the program and their career. People do not climb the mountain in one day. They stop at each base camp making their way up the mountain strategically and safely. Ron Hansen, Ed. D.
Gilbert, Group work is very helpful. Students retain at the highest level when they are teaching each other. This is part of the group dynamic. Ron Hansen, Ed. D.
DeVon, If your course is software based then text and lecture are primarily for giving information. Ron Hansen, Ed. D.
Sherrie, I assume you closely observe when the students are working with animals? Ron Hansen, Ed. D.
Luz, Yes, spelling out expectations in detail helps to guide students toward success. Ron Hansen, Ed. D.
Kristine, Thank you for your post. Your school seems to have a detailed assessment process. Ron Hansen, Ed. D.
Charlotte, How much time do students have to prepare? Do you provide guidelines in the form of a handout? Yes, students need to be adequately prepared before clinical practice. If not, the lack of preparation also reflects on the school. Ron Hansen, Ed. D.

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