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A Proposed Learner-Centered Mechatronics Engineering Instructional Program, Patrick N. Currier, Richard Goff, Janis Terpenny
A Proposed Learner-Centered Mechatronics Engineering Instructional Program, Patrick N. Currier, Richard Goff, Janis Terpenny
Patrick N. Currier
This paper examines the need and requirements for a mechatronics degree program. The results of a survey of the few existing programs in this field are provided. Then, using a case study example for Virginia Tech, a proposed mechatronics curriculum based on a learner-centered paradigm is described. The curriculum combines existing courses in mechanical, electrical, and computer engineering with new, hands-on courses to provide students with a chance to practice and explore the subject matter in ways consistent with the demands of both industry and accreditation. This program, if implemented, could provide a university with a unique offering to attract …
Assessing Curriculum For College Success, Oscar T. Mcknight, Rod Lake, Mark Fortner, David Silverberg, Eugene Linton
Assessing Curriculum For College Success, Oscar T. Mcknight, Rod Lake, Mark Fortner, David Silverberg, Eugene Linton
Oscar T McKnight Ph.D.
Massillon City Schools and Ashland University assessed a project designed to strengthen the curriculum and improve student learning potential. Results suggest that assessing student learning potential can predict standardized testing outcomes (i.e., ACT/SAT scores) and college success (Entrance/Graduation). Incorporated are suggestions for implementing a standards-based curriculum and how-to predicting student outcomes using the Student Success Survey. The Student Success Survey can be found online at: http://scientificlegalservices.com/survey_update/index.php
Quasi-Experiment Examining Cafeteria-Style Grading In Social Work Education, Brandon Youker, Lyza Ingraham
Quasi-Experiment Examining Cafeteria-Style Grading In Social Work Education, Brandon Youker, Lyza Ingraham
Brandon W. Youker Ph.D
Cafeteria-style grading system is an individualized student assessment method whereby students choose their assignments from an expansive and diverse pool of assignments. In this study, students are non-randomly assigned to two sections of the same social work course. The first section received cafeteria-style assignments and grading system (i.e., experimental group) while the comparison section received the traditional method of grading. Students in both sections video record a demonstration exercise; the recordings are reviewed and scored by experts from a panel of social work professors. Preliminary results show an effect on student attendance but no effect on GPA or student performance.
Preparing Students For Careers That Do Not Yet Exist, Glenn W. "Max" Mcgee
Preparing Students For Careers That Do Not Yet Exist, Glenn W. "Max" Mcgee
Glenn W. "Max" McGee
The Illinois Mathematics and Science Academy (IMSA), as a self-described "teaching and learning laboratory for imagination and inquiry," has a history of pursuing innovations closely aligned with the vision and framework of the National Science Education Standards. Innovations include both methods and materials for inquiry-based student instruction as well as for delivering professional development for pre-service and practicing teachers. Instructional innovations described include yearlong student inquiry and research projects (SIR), self-paced physics instruction, student-driven energy and engineering projects, instruction in innovation and entrepreneurialism, and a host of student-led outreach activities to "ignite and nurture creative, ethical, scientific minds of students …
A Critical Examination Of Food Technology, Innovation And Teacher Education : A Technacy Genre Theory Perspective, Angela Frances Turner
A Critical Examination Of Food Technology, Innovation And Teacher Education : A Technacy Genre Theory Perspective, Angela Frances Turner
Dr Angela Turner
There are many and varied forces that shape food technology curriculum, but two that emerge as significant and of specific interest to this research are the perceptions of food technology education and economic trends that influence food technology. The broad goal was to examine the extent to which food technology in secondary schooling is well placed to meet emerging policy and economic demand for food innovation expertise in the industry. With both the school sector and the professional sector each asserting that their respective perceptions of Food Technology was correct, a method for clarifying and classifying the nature of the …