Proposal Title

HITS in Postsecondary Education: Food Sustainability Project through Service Learning

Presenter Information

Saskia Stinson

Presentation Type

Regular Presentation

Location

OM 3741

Start Date

18-2-2020 2:10 PM

End Date

18-2-2020 2:50 PM

Proposal Abstract

Instructors and researchers continue to find it challenging when designing projects, activities and assignments in the postsecondary classroom that will increase student success. High Impact Teaching Strategies, HITS, provides opportunities for students of all backgrounds to maximize their experience in developing strong connections, increasing engagement, exploring new ideas and learning more about their community as well as the world they live in. In this session I will share my experience with a service-learning project, a HITS approach, that was developed within the Education Skills Training Program as part of the Career Exploration stream. It incorporates experiential learning that is hands-on, project-based and integrated into two courses. The Food Sustainability project has proven to be a win for the students participating in this initiative, a win for community partners involved and a win for our environment. The Food Sustainability initiative that was designed based on TRU Strategic Priorities, TRU Graduate Outcomes and ESTR course outcomes. I will be providing a framework that includes: learning outcomes, a rubric, examples of student assignments and possible future funding opportunities to support this type of initiative.

Statement

  • Connection, Engagement, and Exploration
  • Current Trends

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Feb 18th, 2:10 PM Feb 18th, 2:50 PM

HITS in Postsecondary Education: Food Sustainability Project through Service Learning

OM 3741

Instructors and researchers continue to find it challenging when designing projects, activities and assignments in the postsecondary classroom that will increase student success. High Impact Teaching Strategies, HITS, provides opportunities for students of all backgrounds to maximize their experience in developing strong connections, increasing engagement, exploring new ideas and learning more about their community as well as the world they live in. In this session I will share my experience with a service-learning project, a HITS approach, that was developed within the Education Skills Training Program as part of the Career Exploration stream. It incorporates experiential learning that is hands-on, project-based and integrated into two courses. The Food Sustainability project has proven to be a win for the students participating in this initiative, a win for community partners involved and a win for our environment. The Food Sustainability initiative that was designed based on TRU Strategic Priorities, TRU Graduate Outcomes and ESTR course outcomes. I will be providing a framework that includes: learning outcomes, a rubric, examples of student assignments and possible future funding opportunities to support this type of initiative.