Mayo's Clinics

Apr 29, 2017, 4:21

Mayo’s Clinics: Criteria and Self Assessment in Evaluating Student Work

By Dr. Fred Mayo, CHE, CHT

fredmayoMaking students responsible for assessing their own performance can yield real differences in the way you teach and impact students’ attitude toward evaluation.

Last month, we mentioned the five elements of grading including: feedback, methods, criteria, grading mix and recording; we also discussed, in some detail, the topics of feedback and methods of evaluating student work. This month, we shall focus on the criteria—the standards that are used to judge the success or lack of it in performing work or demonstrating knowledge and skills—and ways to have student practice self assessment.

Mayo's Clinics: Feedback and Methods for Evaluating Student Work

By Dr. Fred Mayo, CHE, CHT

fredmayoProviding clear information about how students will be evaluated helps them demonstrate their knowledge and skills as well as to evaluate themselves and others.

Last month, we discussed accountability and its importance in helping students become better professionals. One of the ways that we can help them develop as professionals is to encourage their thinking about evaluation. This month and next month, we will discuss various aspects of evaluation, something probably on everyone’s mind these days while we are reading papers, lab reports and tests, listening to presentations and judging food preparation and presentations.

Mayo’s Clinics: Accountability and Assignments

By Dr. Fred Mayo, CHE, CHT

fredmayoMany students have difficulty meeting deadlines. As faculty members, we carry different responsibilities in helping them learn from these various situations.

Last month, we discussed building community in the classroom and fostering student comfort. This month, we are focusing on the other side of the coin: helping students practice professionalism by meeting assigned deadlines.

Our Professional Obligation
Although we teach a wide range of subjects, we all share a common goal of helping our students become better professionals—often a big shift for them when they are still adjusting to college and juggling the many responsibilities of college life. As faculty members, we need to help them learn in every way possible to behave and think like professionals since we only have them briefly before they join the professional world. In fact, over the last 20 years, culinary educators have been successful in changing the ways that chefs and other hospitality professionals (1) establish good team work, (2) create civil and cooperative work environments, (3) treat women and members of minority groups with respect and (4) discourage sexual and other types of harassment. Today’s commercial kitchens are very different from what they used to be!

Mayo’s Clinics: Building a Community in the Classroom

By Dr. Fred Mayo, CHE, CHT

fredmayoEncourage students to use each other’s names and pronounce them correctly, and you will honor students and foster a community of learners.

Last month, we discussed getting students involved; this month, we will focus on building community in the classroom. Since the learning process is facilitated by an environment where students feel safe and honored as learners, creating a community is an important task for teachers.

Mayo’s Clinics: Encouraging Student Participation

By Dr. Fred Mayo, CHE, CHT

fredmayoThe more you establish your expectation of participation and help students reach it, the better the learning experience for all.

One of the most challenging aspects of teaching is getting our students involved in class discussion and other class activities. Sometimes, they are shy or reluctant because of fear of not being articulate or making errors; other times their cultural backgrounds limit their willingness to participate in active discussions. They may also be anxious about appearing stupid or afraid they may not understand. Since we know that students who use ideas and discuss them tend to learn and remember them better, this issue of Mayo’s Clinics provides four suggestions about this dimension of teaching.