I like to instruct according to my teaching philosophy. As a Nurse Educator, I am on the cutting edge of knowledge, promoting leader's of today and tomorrow's healtcare profession. Therefore, as an instructor, I like to provide innovaative activities which promote sound educational principles which lead to a safe and competent healthcare provider (Nurse).
I use simulation, powerpoint, blackboard, whiteboard, personal experiences to stimulate my student's intellectual inquisitiveness, which enables the students to transfer this knowledge into a conceptual framework, which leads to competent Nursing skills.
I am constantly reading up on the latest information for my field. I also like to review the comments students provide through end of course evaluations. Professional training as well as various faculty development opportunities so that I can expand my instructional knowledge as well as my professional knowledge. I also find it quite useful to participate in professional organizations.
Hi Randy,
This is a good approach that enables students to fill in any "gaps" that they may have in the training sequence. This is also a good tool for review since they have to think about what has been covered and how well they know it.
Gary
As a Chef Instructor, I will often ask the students every couple of weeks or so as a whole some general questions regarding the class. Examples would include what recipes/dishes did they not enjoy and why, or asking them if there were any techniques or proficiencies that they would like to go over again or get more guidance with.
Increase observational skills in relationship to students' ability to understand new information.
Hi Alan,
You have a good balance to your instructional style. You also are good at "reading" your students so you can make adjustments as needed to make sure you are targeted on their learning needs. Well done.
Gary
1 - When they perform the required tasks, I constantly ask what and how they are doing the procedures. the response tells me whether i have conveyed the information adequately.
2 - Observation. A lot of the required skills they need as part of my class were taught in the previous semester; i am just adding the next step in their development. My class is largely technical, and depending on what each student wants to do with their education, I need to separate aesthetic judgment from technical judgment.
3 - Absolute dirct feedback. Students have told me "I'm an idiot! tell me something, and it will go right over my head. Show me something, and i'll get it... maybe. show me again, and I'll get a better grasp." Can't beat that for honesty. The field I teach is equal parts artistic talent and technical savvy, so the line I tread is ragged at best. If a student can be technically competent to get into the workforce, they can become better artists with time.
Hi Alan,
What are some of the methods that you use to get feedback from your students as you progress through the course?
Gary
i agree about getting feedback from the students. I have to present a lot of technical information that really isn't available anywhere else - it can only be acquired through experience. I constantly am checking with the students to make sure they are understanding the information presented.
Getting all studnts involved in the class discussions.
Using miny quizes to help stimulate the thinking process.
Hi Eva,
"Reading" the dynamics of a class is critical just as you indicate. This reading helps you to develop rapport with the students from the beginning of class. The introduction of the instructor as being human is important as well. In the rush to start the class this aspect is sometimes forgotten.
Gary
One of the first things I do is to asses the dynamics withnin the class. This gives me an opportunity to adjust my delivery style in order set my class up for success. I tend to ask many open-ended questions (especially during a demonstration)so that I can evaluate what information the student are retaining & what I need to focus more on.One key thing I do is to let my student know that I'm just like them, we all make mistakes & its ok because we can all learn from them.
Hi Cara,
This is a great way to stay on top of your instructional delivery. I have done the same thing over the years and the results have been that I have been able to keep my course content targeted to and for my students.
Gary
I keep notes on the classes I teach, so that the next time I have a way of comparing the classes. This way I can keep a better track of what worked for me and the students. I also look at the students servays to see how the felt about the class and what they would like to see imporved in the class.
Hi June,
In using the strategies that you listed how have you seen your instructional style influenced?
Gary
Give serious consideration to student feedback; observe other well-respected instructors; read professional journals.
Hi Catharine,
Welcome to the profession. You are going to enjoy being an instructor. You are doing a good thing through bringing in current information about the status of the field. The students will appreciate the fact that you are staying current with your study of the industry so they know what you are telling them is accurate. Your field of culinary arts is facing some real challenges and the more you can show your students how they can cope and conquer those challenges the better job you are doing as an instructor.
Gary
Im sure that most of my students don't have a clue whats going on in the world, nor do they care. It has never ceased to amaze me how few people read the newspaper or watch the news on a regular basis. I have experimented with topical discussions, but it seems that their opinions are based solely on their feelings or what their piers are saying. Rarely are their opinions based on facts conveyed to them by a reputable source. With that experience behind me I try to stick to subject matter that is relevate to the class they are taking. This prevents off topic discussions and wasting valuble class time.
I am a first term instructor with lots of questions. I am learning as I go along but I fear the students are suffering for my newness. One technique I thought of is to scan the Sunday paper taste section to find relevant recipes and new trends in the culinary pastry sectioned. To have open discussion on the current economical times of the industry, what to look forward to once graduated, the availabilities of jobs as well knowing pay scales. I would hope this would keep the students grounded on what to expect.
Hi Keegan,
Yes student feedback is important. Without it you are never really sure if you are hitting the instructional target you want to hit. Through feedback you know it. I like to get feedback about activities and assignments throughout the course so I can make an corrections or changes within the current course. This really helps to strengthen the course each time I teach it.
Gary
