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HDCF 335 Instructor: Office Hours: Wednesdays 9:00 - 10:00 and 11:30 - 1:30 and by appointment Required Text & Readings:Campbell, L. Campbell, B. & Dixon, D. (2004). Teaching and Learning Through Multiple Intelligences. 3rd Edition. Allyn and Bacon: New York, NY.Chamberlain, V. M., Cummings, M., N. (2003) Creative Instructional Methods for Family & Consumer Sciences, Nutrition and Wellness. Glencoe McGraw Hill: New York, NY
4-H Have experience being a 4-H project leader Have experience being a 4-H club leader. Have experience planning, implementing, budgeting a food lab. Have experience managing a food lab space including managing inventory, planning time so that students are not idle and that the lab is ALWAYS put back in an orderly fashion.Have experience of organizing meeting times, pre-arranging for space, parking, etc. Have experience doing a complicated food demonstration (not – how to make a grilled cheese or how to make Jello…and using correct information, techniques, sanitation, safety, visual aids and providing additional information such as the history of your product). Demonstrate ability to use assessment tools (lab/product/process rubric tools) Assessment: Students are required to prepare for and implement 10 4-H food learning sessions as well as attending 4-H Dagnabid meetings. FCCLA Have experience serving as an FCCLA judge Have experience attending FCCLA state meeting Own an FCCLA start-up kit (marketing, affiliation, year-at-a-glance, etc.) Assessment: Students are required to attend and judge at the FCCLA state conference in Billings March 20 - 22, 2008. MAFCS Have experience presenting a professional paper adding to the professional knowledge Attend professional meeting to network and see professional standards This year our theme is …..Hospitality/Tourism (block plan? COMPLETE unit plan?) Assessment: Students are required to attend in professional attire and present their project on hospitality/tourism at the MAFCS meeting in Big Timber, MT April 16-18 PLANNING FCS PROGRAMMING Have experience writing several block plans and understand how to teach from them. Have experience writing Carl Perkins formula and competitive grants. Understand new standards including: Tech Prep, articulation, school-to-work, career clusters, Big Sky Pathways. Understand how to use text books as references for teaching. Understand how to manage a budget for durables and non-durables in an FCS classroom. Do ONE of the building your professional portfolio ideas for several chapters in the Chamberlain text. Assessment: Students will be assigned to write block plans, grants, research durable and non-durable FCS classroom expenditures and to do one of the "building your professional portfolio" ideas for each chapter in the Chamberlain & Cummings text. BUILD RESUME, PORTFOLIO, PROFESSIONAL FILE MAKE FRIENDS AND COLLEAGUES
Dates to put on your Calendar: FCCLA March 20 – 22 (I am thinking we can go the 19 and leave the 21st) MAFCS April 16-18 First Friday of every month is a Dagnabid meeting. 10 weeks of 4-H lesson delivery Additional information about assignments will be provided Classroom Procedures: Behavioral Expectations Montana State University expects all students to conduct themselves as honest, responsible and law-abiding members of the academic community and to respect the rights of other students, members of the faculty and staff and the public to use, enjoy and participate in the University programs and facilities. Students in this senior capstone course are expected to attend all class meetings and all out-of-class meeting times. For additional information reference www2.montana.edu/policy/student_conduct/cg600.html CollaborationUniversity policy states that, unless otherwise specified, students may not collaborate on graded material. Any exceptions to this policy will be stated explicitly for individual assignments. If you have any questions about the limits of collaboration, you are expected to ask for clarification. PlagiarismParaphrasing or quoting another’s work without citing the source is a form of academic misconduct. Even inadvertent or unintentional misuse or appropriation of another's work (such as relying heavily on source material that is not expressly acknowledged) is considered plagiarism. If you have any questions about using and citing sources, you are expected to ask for clarification. Academic ExpectationsSection 310.00 in the MSU Conduct Guidelines states that students must: A. Be prompt and regular in attending classes; B. Be well prepared for classes; C. Submit required assignments in a timely manner; D. Take exams when scheduled; E. Act in a respectful manner toward other students and the instructor and in a way that does not detract from the learning experience; F. Make and keep appointments when necessary to meet with the instructor; In addition to the above items, students are expected to meet any additional course and behavioral standards as defined by the instructor. Withdrawal Deadlines After February 2 and until April 21, I will only support requests to withdraw from this course with a “W” grade where extraordinary circumstances exist. Additionally: 1. You may NOT leave the classroom once class has begun (unless you notify me at the beginning of the class that you have an important reason for doing so). Leaving because you are "bored" - or "you think of something else you would rather do" - is highly unprofessional and is disruptive to both me and your classmates. It will not be tolerated. Other disturbances such as talking/whispering etc. will not be tolerated for the same reason - that is, it is unprofessional and disruptive. I will do my best to make the class interesting and interactive - but it is an upper division college course with a great deal of material to cover so I can't always be entertaining. 2.All assigned work must be turned in before the last day of the course in order for the student to pass the course. Late work will be accepted but will be penalized at 10% per calendar day. An assignment is late if it is turned in any time after 5 p.m. on the day that it is due. If you are having computer problems, please call the help desk 1777. Losing work on a disk is not an excuse for a late assignment. You need to back everything up on a second disk so you do not lose information. Not completing an assignment because a server is down - is not an excuse either. This means you should not wait until the last minute to attempt the on-line portions of the assignments. 3. This course requires AT LEAST two hours of preparation out of class for each hour spent in class. Course assignments need to be read on the assigned date so you may discuss the material knowledgeably in class. Students are expected to make an effort to actively participate in the discussion in class while not dominating the conversation. 4. I will make every effort to ensure that the class is running smoothly and that students are understanding course material BEFORE the exams. However, if you are having problems, please contact me and we will set up study sessions or office hours to solve the problems. If you are concerned about the course in any way, please see me when the concern arises. Do not wait until the course is ending to bring up concerns. 5. You are always welcome to question a grade I have assigned. This questioning must take place in writing with "proof" that you are correct (for example - you might write: Dr. Hunts - I believe "A" is a correct answer to question 34 - as per the discussion of the topic on p. 23 of the text.). I will not entertain the questioning of any grade in a verbal manner.
Many topics and concepts will be covered in class that are not discussed in the readings. I highly suggest that you make attendance a priority. Advance notice (a phone call or email) is the way to ensure me helping you get up to speed with any missed material. There will be in-class assignments that cannot be made-up if you are not in attendance unless you: 1) have an excellent reason for not attending (health, family emergency) 2) notify me in advance and 3) have acceptable proof of the reason you missed class (medical note) .Grading:The grading will be comprised of the following:40% 4-H foods project and 4-H Dagnabid club meetings
The grading will be assigned according to the following standards: 90 - 100% = A 80 - 89% = B 75 - 79% = C 74 and below = F
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