Pedagogical benefits of a new student exercise

Forfattere

  • Pia Snitkjær

Nøgleord:

student exercise, pedagogical benefits, food science, MSc, KU-FOOD, FSCT, alignment, engagement

Resumé

‘Food Science and Culinary Techniques’ is an MSc course offered at KU-FOOD that has faced important challenges due to both the very broad educational background of the students and practical hurdles. The course is continuously being improved and there is a great potential to strengthen various pedagogical aspects of the course. A new practical exercise within the topic ‘baking’ has been developed for the 2016 version of the course. From a pedagogical point of view, the new exercise will potentially improve the amount and quality of formative assessment in the course, it will contribute to student engagement and self-directed learning, it will support learning of both disciplinary and general scientific competences and it will strengthen the student’s communication skills.

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Publiceret

19-06-2023

Citation/Eksport

Snitkjær, P. (2023). Pedagogical benefits of a new student exercise. Improving University Science Teaching and Learning, 9(1-2). Hentet fra https://tidsskrift.dk/IUSTL/article/view/137589

Nummer

Årg. 9 Nr. 1-2 (2017): Improving University Science Teaching and Learning - Pedagogical Projects 2017

Sektion

Volume 9 - 2017

Licens

Fra og med årgang 19 (2023) er artikler udgivet i IUSTL udgivet med Creative Commons Navngivelse –Ikke-kommerciel (by-nc) licens. Redaktionen kan godkende andre Creative Commons Licencer for enkelte artikler, hvis forfatteren har anmodet om det.

Artikler i årgangene 1-18 er ikke udgivet under Creative Commons licens. I disse udgivelser tilfalder alle rettigheder forfatteren. Det betyder, at læsere kan downloade, læse og linke til artiklerne, men de kan ikke genudgive artiklerne. Forfatterne kan uploade deres artikler i et institutionsrepositiry som led i en grøn open access politik.