Innovation Meets Tradition in Research in Critical Thinking and Technology
Rebecca Kirstein, Instructional Designer, Technology Services, Meredith College and Susan G. Fisher, Ph.D., R.D., LDN, Department of Nutrition, Health and Human Performance, Meredith College, 2014
Questions arise from a course taught by two different methods. The first method is a traditional brick and mortar lab classroom with minimal technology other than the food preparation appliances. Students work in a kitchen lab in groups to complete 12 labs that demonstrate Food and Nutrition principles. In the other teaching method, the students work from home in their kitchens to illustrate the principles. Given the option to work in groups, very few did. They video their lab and produce videos to share with the professor and class. Our questions would include 1. Would the learning levels and outcomes be consistent in both methods? 2. Do the students reach a higher level of critical thinking due to the increased use of technology?
Research presented at :
8th Annual Emerging Technologies for Online Learning International Symposium 2015