Career Preparedness Survey Outcomes of Food Science Graduates--A Follow-Up Assessment

Autor/inn/en	Bohlscheid, Jeffri; Clark, Stephanie
Titel	Career Preparedness Survey Outcomes of Food Science Graduates--A Follow-Up Assessment
Quelle	In: Journal of Food Science Education, 11 (2012) 2, S.8-15 (8 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1541-4329
DOI	10.1111/j.1541-4329.2011.00139.x
Schlagwörter	Foods Instruction; College Graduates; Employment; Readiness; Outcomes of Education; Skills; Educational Improvement; Critical Thinking; Thinking Skills; Group Dynamics; Microbiology; Engineering; Safety; Internship Programs; Extracurricular Activities; Idaho; Washington + Suchen Sie Ihr Suchwort? Lebensmittelkunde; Hochschulabsolvent; Hochschulabsolventin; Dienstverhältnis; Lernleistung; Schulerfolg; Skill; Fertigkeit; Teaching improvement; Unterrichtsentwicklung; Kritisches Denken; Denkfähigkeit; Gruppendynamik; Mikrobiologie; Maschinenbau; Sicherheit; Berufspraktische Ausbildung; Außerunterrichtliche Aktivität
Abstract	Fifty-eight recent graduates (1998-2008) from the joint Washington State University (WSU) and University of Idaho (UI) BiState School of Food Science program and 27 of their employers participated in a survey assessing learning outcomes based on the 2001 Institute of Food Technologists (IFT) core competencies for undergraduate food science programs. Parallel web-based survey instruments for the graduates and employers using the WSU Skylight Matrix Survey System[C] were employed to assess the attitudes of the respondents to the frequency of usage of IFT defined skills and the adequacy of the graduates' preparation from the program. Graduates responded that they were generally satisfied with their education; however, they reported lower rates of adequate or better preparation in Success Skill involving group dynamics, processing and engineering skills, and government regulations. Most of these skills were also the least frequently used by graduates in their careers. Success Skills were the most frequently performed competencies, while food microbiology and safety, and some engineering and processing skills were used less frequently by graduates of the Food Science program. Greater than 80% of the employers reported that the graduates' performance was adequate or better in all skill areas. The assessment suggested program improvement since a similar survey in 2004, but also illuminated areas for improvement in teaching and learning, particularly in light of the revised IFT 2011 Guidelines. Specifically, graduates and employers emphasized the need for more course work that weaves critical thinking skills, group dynamics, and government regulations into the classroom. Graduates also highlighted the importance of internships and extracurricular activities for career preparation. (Contains 3 tables.) (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10