ERIC Number: EJ849883
Record Type: Journal
Publication Date: 2004-Apr
Abstractor: As Provided
Reference Count: 17
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.
Descriptors: Foods Instruction, Food Service, Speech Communication, Communication Skills, Student Evaluation, Food Standards, Science Education, Science Instruction, Alternative Assessment, Evaluation Methods
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Publication Type: Journal Articles; Reports - Evaluative
Education Level: N/A
Authoring Institution: N/A