Please use this identifier to cite or link to this item: http://hdl.handle.net/10125/38041

Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 10 of 17

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FSHN 492 AS Course Approval as Requirement.mp4

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Item Summary

Title: Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 10 of 17
Authors: Place-based WAC/WID Hui
Keywords: place-based writing
writing across the curriculum
writing in the disciplines
Writing Intensive courses
scholarship of teaching and learning
show 16 morewriting pedagogy
general education requirements
identity
sense of place
socialization
challenge/solution
kind of learning
educational context
capstone
national models
dietician programs
internships
community
internship
experiential learning
community

show less
Issue Date: 2015
Citation: Shovic, Anne. 'Instructor interview for Place-Based WAC/WID writing instruction in Food Sciences, Health, and Nutrition, clip 10 of 17.' Interview with Jim Henry and Dawne Bost. Scholarspace. Sep. 2015. Web.
Abstract: Brief excerpt from interview: Because we were so isolated in Hawaii, it was doubly important that we have this course, because it enables our students to really get a sense of what to expect as they move on into their professional career. I created this course, and the college thought it was valuable enough to require it of all the graduating students in the college. And I know that we're a role model for the nation. Many other programs are requiring this capstone course. So students are a little bit more adaptive, a little bit more able to respond to the next step in their careers... Nationwide, the acceptance rate for internships is 48%, so if you have a student in your own state, you are more likely to accept them. It's a real competitive piece, to enable them to get accepted into the internships. It bridges that gap between the campus and the community.
Description: This item includes a segment of an an instructor interview in a Writing Intensive course in Food Sciences, Health, and Nutrition at the University of Hawaiʻi at Mānoa. The interview was conducted in 2013 and in this clip the interviewee is commenting on having this course become a graduation requirement.
Pages/Duration: Duration: 00:02:46
URI/DOI: http://hdl.handle.net/10125/38041
Rights: Attribution-NonCommercial-NoDerivs 3.0 United States
Appears in Collections:Instructor: Anne Shovic



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