Cheryl Lewis

Matt, I've been thinking about this too. I think it would work in the lecture portion of the lab. I imagine it as part of an International Cuisine course: Online, the students can participate in geography, history, indigenous ingredients and cooking methods. Recipes can be looked at and analyzed. I think it will better prepare the students for the lab portion.

What do you think?

I would like to integrate adaptive learning in Culinary Arts labs. I've had success with forums - students discussing ideas - but how can I use adaptive learning elsewhere?

I would like to integrate adaptive learning in Culinary Arts labs. I've had success with forums - students discussing ideas - but how can I use adaptive learning elsewhere?

Donna,

I think you are correct. I'm often told by my students that they would prefer to do the work at home, when they can concentrate better.