Blended learning – a summer course of “the science of gastronomy” for HKUST students

Project Title

Blended learning – a summer course of “the science of gastronomy” for HKUST students

Project Leader

Prof King L CHOW and Prof Lam Lung YEUNG

School / Dept

SSCI / LIFS & CHEM

Project Duration

Oct 2013 - Nov 2014

Project Description

This project aims to develop and offer a six week "Gastronomy" course in the summer 2014 using a blended learning mode. This new course very different from the original gastronomy course will enable students to apply knowledge learned from video and in class lectures, project exercise, discussion in tutorial sessions, and skills learnt to real life situations (practices at home or in class experiments) so that they would fully integrate the learned knowledge and apply in their cuisine preparation eveyday. This credit base course offered on campus would be developed to combine the merits of the flexibility, active engagement and interaction of online course, the face-to-face oral communication and instant feedback of instructor-to-student and student-student discussion in class.

Project Outcome

1. A fully blended course with extensive flipping of the classroom was delivered as a package of our own HKUST students, which served well as a pilot operation ot cover over 23,000 students online and a small cohort of students for the HKUST student on campus.
2. A full set of in-class materials, inlcuding numerous experiemental demonstrations, in-class and off-class group project manual and detailed organization plan was developed.
3. The course was taken as a refernce for blended learning in other courses. The experience we gathered were disseminated to colleagues at HKUST, local institutions and in international conferences.

Status

Completed

Project Documents
(Only accessible by HKUST users)

• Project Plan
• Final Report

Adaptation

Full Project