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Effective Lectures in the Classroom

11 September 2012

By Bradley J. Ware, PhD, and C. Lévesque Ware, PhD

Lectures can be a very effective tool for the chef/instructor if they are carefully planned, prepared and organized. In conjunction with the course outline, the course syllabus and lesson plans must be developed to serve as guides in the creation of quality lectures. Once these instruments are in place, it is time to prepare lecture notes to guarantee the best delivery possible of the course content.

The syllabus generally lists the course objectives sequentially. Course objectives provide a summary of the material/skills that the student is expected to master by the completion of the course. Once all of the course objectives are established, the chef/instructor can devise a list of topics that will be covered throughout the lab/academic course. These topics ultimately facilitate the development of lecture topics.

 

After the syllabus is completed, lesson plans should be developed for each lab/academic class session. Lesson plans should contain daily objectives as well as a timeframe within which to deliver essential materials. Lecture materials can be easily drawn from each of the daily objectives. Once this is accomplished, the chef/instructor can determine the length of each lecture for a particular day.

 

It is important to first create a framework for a lecture starting with an “attention getter” such as a quote from a newspaper, magazine, journal, book, TV show or short video clip related to the day’s topic(s). Next, explain the major objectives of the lecture and state three or four main points or key topics that will be explained. Present no more than three or four points during a one-hour lab/classroom lecture. When delivering the major topics, make sure that they are introduced in a logical progression.

Do not lecture for the full hour. Every 15 to 20 minutes, stop to ask students if they have any questions about the material. In a classroom environment it is possible to incorporate an activity or an assignment, show a short video clip or have students solve a problem singularly or in groups. When feasible, the activity or assignment should relate to something students have experienced in their lives to make the activity more relevant. Once questions have been answered, or activities have been completed, move on to the next topic.

Try not to overload students with too many facts, figures and concepts. Allow students time to assimilate the material. Continuity during the lab/class segment is important, as is closure at the end of the lecture.

Once the lab/classroom lecture has been prepared, it is time to organize the lecture into three parts: an Introduction, a Body and a Conclusion.

An Introduction should immediately engage the student. Begin by asking a thought-provoking question based on the assigned reading or use a topic-related case study from the text. Once you have captured the attention of your audience, explain the main objective of the lecture. The objective should be clear and succinctly stated, and should consist of no more than two sentences. Once the major objective has been explained, state three or four major points of the lecture and then transition into the body of the lecture.

The Body of the lecture should center around the (three or four) major points that were stated in the introduction. After each topic is thoroughly examined, pause to allow everyone time “to be on the same page.” At this juncture, engage students in some sort of activity so that they can demonstrate an understanding of the material that has been presented.

During the last part of the lecture, the Conclusion or Summation, review the main points of the lecture and briefly reinforce the major objectives. Make a connection with this lecture to earlier or future lectures. Conclude the day’s lecture by going over what is expected for the next day’s assignment.

Preparing and using well-planned and organized lesson plans can support the delivery of an effective lecture. Methods of delivery are numerous, and employing a combination of these can motivate students to more actively participate in classroom activities and ultimately achieve success.


Bradley J. Ware, PhD, is a professor in the College of Culinary Arts at Johnson & Wales University in Providence, R.I. C. Lévesque Ware, PhD, is a professor in the John Hazen White School of Arts and Sciences at Johnson & Wales University in Providence.