Blended learning – a summer course of “the science of gastronomy” for HKUST students
Project Overview
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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 |
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Status |
Completed |
Project Documents |
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Adaptation |
Full Project |
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