Discuss my experiences in the field of dentistry
Role playing
Find out what skill or knowledge they would like to obtain and show how your course will help them develop that skill or learn that concept.
I agree, how you speak to your students is important. Also what you talk about is also important. It is important to know what background knowledge your students know about the subject is important.
It is important to tie new concepts and skills to previously learned concepts and skills. I found that one technique is to hand out a 3x5 card at the beginning of the course and have the student write down previous experiences the student has had in the subject and what they would like to learn or what skill they would like to develop is useful.
The main thing is to ensure right off the bat that they understand why the class is relevant and applicable to their chosen field. This is sometimes easier said than done and may require some creativity...for example a student taking a required history course in a culinary arts program.
I generally have several reasons prepared ahead of time that I can use to link the course and the career path. It's also important to guage the reaction of the students and adjust the methodology accordingly.
I ask my students to tell me of things that they are interested in cooking. I ask if they have tried making these dishes previously and then try to incorporate some of thier ideas into my daily production for them.
I explain why the class will be vaulable to them thru personal experience, practicality of the knowledge and vocational usage.
Patricia,
Involve the students as much as possible! Allow them to "teach themselves" in many ways. Present the syllabus and guide them through the journey. Adult Learners are especially good at this as they will research and present many differnt ideas. The instructor keeps the left andright limits and helps the class through any roadblocks. Every class is unique but still reach the end goal...plus I learn new things every time!
Greg
Hi Nancy,
Why do you think your students are so excited about the coursework?
Patricia
We have a unique situation because we teach to students that are very enthusiastic about the coursework. The difficult part is to get them to buy into the support work like papers research etc. I think it is a relevancy issue.
Course buy in begins with the instructor. As students walk in to the labs (kitchens) they are greeted with overhead TV monitors that are showing pictures of all the dishes that are required throughout the course. This technique immediately excites them for the class.
I usually get a sample understanding of what they know about the subject matter then I get into what they will learn and what learning outcomes they will obtain in the class. Students usually buy in on the learning outcomes as I explain why it is relevant to their culinary education.
~Louis
Use real work/life examples to get and keep students engaged in class topics. I have students do an article review and relate it to course content.
Hi Mark,
Excitement starts at the top and that is with the instructor. The instructor sets the tone for the class either exciting or boring. Hopefully it is with excitement.
Patricia
Hi Carmen,
You must prepare! Students can tell at once when you are unprepared. Being unprepared really makes the instructor look bad.
Patricia
the instructor must be excited about the course and be able to express his course content with the type of enthusiasm that draws interest to the subject matter and express what his expectations are in a clear and meaningful way.
I personally think that as an istructor you should prepared before class, not just stand in front of the class with an arrogant look acting like you know it all.
Hi Chris,
If you treat the course with respect and seriousness, normally this type of behavior will trickle down to your students. The instructor really sets the tone of the class.
Patricia
Hi Kelly,
I like the topic of the paper. The paper really helps the students realize the full purpose of the course. I wonder why chefs don't like baking?
Patricia
I'm an instructor at a culinary school in the baking and pastry program. This is the class aspiring chefs dread the most (they don't like to bake usually). For this reason, I spend time explaining the reasons this course is valuable, then explaining what they're supposed to get out of it. This usually gets them in the right direction, however, what usually helps them realize is the extra credit paper I have them do. I pose the question, "How will baking and pastry help my future career?". It gets them to look at it in their own perspective in a positive light.
Hi Gregg,
You have it! That is exactly what is meant by "course by in." You use great examples to get your students to buy in. Students will definitely buy in if they understand how the course materials relate to their career.
Patricia
