teaching food science using team-based learning

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Teaching Food Science Using Team-based Learning Joye M. Bond, PhD, RD Department of Family Consumer Science

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Teaching Food Science Using Team-based Learning. Joye M. Bond, PhD, RD Department of Family Consumer Science. Background. Food Science (FCS 340) = Frustration! “Designing Courses for Significant Learning” Workshop—Dee Fink & Associates. Shift to a learning-centered course perspective. - PowerPoint PPT Presentation

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Page 1: Teaching Food Science Using Team-based Learning

Teaching Food Science Using Team-based Learning

Joye M. Bond, PhD, RDDepartment of Family Consumer Science

Page 2: Teaching Food Science Using Team-based Learning

Background

Food Science (FCS 340) = Frustration! “Designing Courses for Significant

Learning” Workshop—Dee Fink & Associates

Page 3: Teaching Food Science Using Team-based Learning

Shift to a learning-centered course perspective

Team-Based Learning Model Michaelsen, LK, Knight, AB and Fink, LD.

2004. Team-Based Learning: A Transformative Use of Small Groups in College Teaching. Stylus Publ., Sterling, VA

Page 4: Teaching Food Science Using Team-based Learning

Team-Based LearningInstructional Activity Sequence (for each unit)

Readiness Assurance Process Ensures:1. Effective and efficient content coverage.2. Development of real teams and team interaction skills.3. An experience-based insight about the value of diverse input.4. Development of students’ self-study & life-long learning skills.5. Class time to develop students’ application/critical thinking skills.

Preparation(Pre-class)

Readiness Assurance

Diagnosis-Feedback1 hour + or - A few minutes to several hours (Integrative)

1. Individual Study

3. Team Test

4. Written Appeals (teams)

6. Application/Critical Thinking-focused

Activities & Problems

Application of Course ConceptsDevelopment of Students’ Critical Thinking Skills

2. Individual Test

5. Instructor Input

Page 5: Teaching Food Science Using Team-based Learning

Learning Objective: Mastery of course subject matter

Traditional

Lecture Class discussion Individual study

TBL

Pre-class individual study Readiness Assurance

Process (IRATS & TRATS)

The larger type-size reflects the amount of class time used for each activity—the larger the type, the greater the class time used.

Page 6: Teaching Food Science Using Team-based Learning

Learning Objective: Develop ability to use course content in thinking and problem solving Traditional

Class discussion Individual exams/projects Group presentations or papers (work

done outside class)

TBL In-class team work

(problem-based discussion within group)

Individual exams/projects

Page 7: Teaching Food Science Using Team-based Learning

Learning objective: Enhance interpersonal and team interaction skills

Traditional “Sink or swim” (Since any group work

is usually outside of class, instructor can’t help students learn from working in a team)

TBL In-class team

work (Tasks require cooperation; feedback and rewards for both individual and group performance are provided)

Page 8: Teaching Food Science Using Team-based Learning

Learning objective: Prepare to be a life-long learner

Traditional (counterproductive)

Adapted from Team-Based Learning by Michaelsen, Knight, & Fink

TBL Active learning

(Exposes students to multiple learning strategies; learners become confident & resourceful)

Page 9: Teaching Food Science Using Team-based Learning

Learning objective: Enjoy the course!

Traditional Course is well-organized Instructor delivers content

with enthusiasm and “style”

Lectures supported with high quality visuals, etc.

TBL Team assignments that

are interesting, relevant, and challenging

Immediate feedback Friendship & social

support

Page 10: Teaching Food Science Using Team-based Learning

Introduce class to TBL

PPT Explain why Team Rules (H/O-1) “Getting to Know You” (H/O-2)

Page 11: Teaching Food Science Using Team-based Learning

Set up Your Teams

Consider both assets and liabilities Diverse Fairly large (6-7) Teacher sets up the teams

Page 12: Teaching Food Science Using Team-based Learning

Pre-class Individual Study

“Flipped” classroom Pre-assigned reading Individual and team accountability

Page 13: Teaching Food Science Using Team-based Learning

IRAT

“Individual Readiness Assessment Test”

20 MC questions on pre-assigned reading material (a unit)

Individual Accountability

Page 14: Teaching Food Science Using Team-based Learning

TRAT

“Team Readiness Assessment Test” Same as IRAT, but taken as a team Both scores count Team accountability Peer assessment (H/O-3)

Page 15: Teaching Food Science Using Team-based Learning

Written Appeals

After both IRAT and TRAT are completed, teams can appeal an answer (written) using a pre-set procedure (H/O-4)

Page 16: Teaching Food Science Using Team-based Learning

Instructor Input after RATs

Appeals are accepted or rejected Clarification of any unclear concepts

Page 17: Teaching Food Science Using Team-based Learning

Team Questions (TQs)

Need to promote learning and team interaction

Use course concepts to solve problems (H/O-5)

Promotes lifelong learning Sometimes use “mini-lectures”

before the TQs to explain important concepts

Page 18: Teaching Food Science Using Team-based Learning

Instructor Input for Team Questions

Available to answer questions If there seems to be confusion, I

sometimes do another “mini-lecture” at the end of class or beginning of next class addressing those issues

TQ rubric (H/O-6)

Page 19: Teaching Food Science Using Team-based Learning

Results so far…

Excitement! Student ownership of their learning &

that of their peers ( TRATs & peer assessment)

Using higher level thinking skills

Page 20: Teaching Food Science Using Team-based Learning

Ongoing changes…

More immediate feedback on tests and team questions

More mini-lectures & videos for clarification Rescheduling of lab and class time to better

accommodate the process Better structuring of team questions so

teams work together Better assessment of individual learning

Page 21: Teaching Food Science Using Team-based Learning

Additional Resources Fink, LD. 2003. Creating Significant Learning

Experiences: An Integrated Approach to Designing College Courses. Jossey-Bass , San Francisco, CA

Michaelsen, LK, Parmelee, DX, McMahon, KK, Levine, RE. (Eds.) 2007. Team-Based Learning for Health Professions Education: A Guide to Using Small Groups for Improving Learning. Stylus Publ., Sterling, VA

http://www.teambasedlearning.org/ http://www.designlearning.org/ Dr. Mary Hadley, Department of Chemistry,

Facilitator for TBL in CETL