Continuous curriculum assessment and improvement: A case study

New Directions for Teaching and Learning

Volumn , Issue 112, 2007, Pages 33-45

  Hill, Art ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 38549136047     PISSN: 02710633     EISSN: 15360768     Source Type: Journal    
DOI: 10.1002/tl.296     Document Type: Article

References (10)

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2. Clark, S., McCurdy, S., Roy, S., and Smith, D. "Assessment of the Joint Food Science Curriculum of Washington State University and the University of Idaho by Graduates and Their Employees." Journal of Food Science Education, 2006, 1, 9-14.
3. Department of Food Science, University of Guelph. "Undergraduate Program Assessment and Development Advisory." 2007.
4. Evers, F. The Bases of Competency: Skills for Lifelong Learning and Employability. San Francisco: Jossey-Bass, 1998.
5. Evers, F. "Bases of Competencies Skills Portfolio Specifications." 2005. Retrieved May 20, 2007, from www.uoguelph. ca/cera/PDFs.
6. Hartel, R. "IFT Revises Its Education Standards." Food Technology, 2001, 55, 53.
7. Kirkpatrick, D., and Kirkpatrick, J. Evaluating Training Programs: The Four Levels.(3rd ed.) San Francisco: Berrett-Koehler, 2006.
8. Kolb, D. A., and Fry, R. "Toward an Applied Theory of Experiential Learning." In C. Cooper (ed.), Theories of Group Processes. London: Wiley, 1975.
9. University of Guelph. "Learning Objectives: 2006-2007 Undergraduate Calendar." 2006.
10. Wolf, P., Hill, A., Evers, F. Handbook for Curriculum Assessment. Hamilton, Ont.: Educational Research and Development Unit, University of Guelph, 2006.