Program reports la nouvelle cuisine française a case study in

jamie

Découvre YouScribe en t'inscrivant gratuitement

Je m'inscris

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

11 pages

Français

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

A propos
Informations
Extrait

Description

Comment bien manger?

Informations

Publié par	jamie
Nombre de lectures	233
Langue	Français

Extrait

CURRENTS IN TEACHING AND LEARNING

VOL. 2 NO. 1, FALL 2009

PROGRAM REPORTS

La Nouvelle Cuisine Française:A Case Study in Active Program-Building Kirsten Halling and Marie Hertzler

Abstract Employing metaphors from French cuisine, this article details successful strat-egies for reviving moribund academic programs and transforming them into chefs d’œuvre. The authors give their own tried-and-true recipes for creatively combining academic innovations, adjunct mentoring, extracurricular activities, pro-active student advising, and service learning opportunities to produce responsible, engaged, and professionally active students. Mindful that academic programs cannot thrive in a bubble, the authors promote the beneﬁts of commu-nity outreach and articulation between high-school and university classrooms, key ingredients in the program’s growth and reputation.

Keywords French program, articulation, extra-curricular, service learning, outreach

I. A New Context for French Programs: Mijotons des idées(Brewing up some ideas)

Expressing the Problem: M’aider (May Day) In 2000, the French language program at our university began a new strategy for program-building. at year, there was a total of one major and two minors in French. By 2007 the number had grown to thirty-ﬁve declared majors and thirty minors, and the commencement ceremony saw twelve majors and ﬁfteen minors proudly march to receive their B.A. degree. At last count, in the Fall 2008 academic quarter, there were forty-six declared French majors and more than thirty minors. How did this program expan-sion come about? What ingredients were combined to bring such stunning growth? Four major areas together provided the necessary chemistry to turn a navet (a turnip, a ﬂop) into a delectableCharlotte: faculty engagement with students, student participation in learning through service, curricular diversity and innovation, and program outreach. Our intention in writing this paper is to help other academic programs in distress by explaining how we were able to deﬁne the obstacles facing our profession at large and how we turned the

WORCESTER.EDU/CURRENTS

CURRENTS@WORCESTER.EDU

Kirsten Hallingis Associate Professor of French at Wright State University in Dayton, Ohio, and President of the Ohio Chapter of the American Association of Teachers

of French. Her research interests

include Contemporary French and

Francophone Literature, Film and

Culture, and Second Language

Acquisition.

Marie Hertzleris Assistant Professor of French at Wright State University in Dayton, Ohio, and Secretary-Treasurer of the Ohio Chapter of the American Association of Teachers

of French. Her research interests

include French Canadian Literature,

Film and Culture, and Second

Language Acquisition.

Halling & Hertzler –La Nouvelle Cuisine61