Earning College Credit While Cooking at Home: Designing an Engaging Cooking Laboratory Course for Learners at a Distance

ID: 53467 Type: Virtual Paper
  1. Lindsey Mills, University of Cincinnati, United States

Abstract: Given the affordances of distance learning and innovations in technology, the future of higher education points to an increase in online courses. Career fields are increasing the minimum level of education required for entry-level positions. Educational programs must determine how to increase distance education courses to accommodate nontraditional learners’ schedules. In dietetics, students complete cooking laboratory experiences to learn how food is used to treat and prevent diseases. It is proposed that a fully online asynchronous cooking course can be developed for highly motivated nontraditional learners. Self-regulated learning and design based research methodology will be used as frameworks. This study is in the analysis and exploration phase of planning and development. Preliminary findings reveal traditional college students in the dietetics major self-reported they would not be motivated to complete a fully online lab course. Based on the SRL framework, online lab courses would be more appropriate for nontraditional learners.


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