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ERIC Number: EJ849883
Record Type: Journal
Publication Date: 2004-Apr
Pages: 6
Abstractor: As Provided
Reference Count: 17
ISSN: ISSN-1541-4329
Improving Oral Communication Skills of Students in Food Science Courses
Reitmeier, C. A.; Svendsen, L. K.; Vrchota, D. A.
Journal of Food Science Education, v3 n2 p15-20 Apr 2004
Communication activities about food evaluation were incorporated into food preparation courses. Oral reports replaced quizzes and an oral presentation replaced the final exam. A rubric was developed to help students evaluate ingredient functions, procedures, techniques, temperatures, and sensory evaluation. Oral report scores, self-evaluations, course evaluations, final grades, and the instructors' observations were used to evaluate the effectiveness of the communication activities. Students learned professional language and practiced professional behaviors. These types of practice opportunities are critical to students' development and important for the food science profession.
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Publication Type: Journal Articles; Reports - Evaluative
Education Level: N/A
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A