Charles University Environment Centre hosted the 4th TEFSI training on innovative teaching methods for sustainable food systems
The Environment Centre at Charles University in Prague hosted a 3-day international TEFSI workshop showcasing a range of innovative teaching methods with the aim to enrich the portfolio of course activities in the area of sustainable food systems. The workshop was held on 19th – 21st February 2020 under the guidance of lecturers from several European universities from Denmark, Germany, France and Italy.
The TEFSI training event ‘Innovative Teaching in Higher Education for Sustainable Food Systems’ was organised at the Charles University (Prague, Czech Republic) on 19th-21th Feb 2020 where project representatives from University of Copenhagen, Münster University of Applied Sciences, University of Kassel, University of Gastronomic Sciences and ISARA-Lyon and other selected lecturers from the TEFSI consortium shared their knowledge & experience in innovative teaching (including particular tools & concepts) with lecturers & PhD students from the event hosting University. Event included presentations, workshops and panel discussions. Usage of the innovative methods was illustrated for the subjects covering different aspects of sustainable food systems.
Altogether 48 participants attended the training (including trainees and trainers).
The training programme covered the following topics: Welcome and introduction to the training (incl. Icebreaker activity), The ABC model for course design: Theory and practice; Flipped class room; Theme-centered interaction (TCI); Fishbowl; Small group discussions: Sharing of experience & how to implement new approaches in own course; Case-based teaching: Examples from the TEFSI consortium: Action and Experiential Learning Approach; TERROIR – Interactive market and shop survey on terroir products during excursions; MAESTRO – Students work for a company client with applications in the food sector and food systems; National Dish; Creative problem solving; Participants’ discussion: Case-based teaching in own practice; Giving feedback to students: Feedback and Peer-feedback; Online platforms & e-learning at CUNI; Practical use of online platforms at CUNI; Giving feedback by using Moodle: Useful tips & tricks; Online World Café; Group photo.
Participants’ feedback was collected at the end of the event using a World Café settings & discussed by project Partners. Certificates of attendance were issued by the organisers for all the participants. Participating teachers (“trainees”) were encouraged to implement the novel concepts and methods in their everyday teaching.
Programme of the training can be found here: Programme
The course materials are available below:
Introduction: About the TEFSI project and workshop
Welcome to the workshop – Dana Kapitulčinová, Charles University Environment Centre (Czechia): Presentation
About the TEFSI project – Dominika Średnicka-Tober, Warsaw University of Life Sciences (Poland): Presentation
The ABC model for course design
Theory and practice of course design – Susanne Bügel, University of Copenhagen (Denmark): Presentation
New ways of teaching and group work processes
Flipped class room – Susanne Bügel, University of Copenhagen (Denmark): Presentation
Theme-centered interaction (TCI) – Pirjo Schack, Münster University of Applied Sciences (Germany)
- presentation
- background document for the session
- documents for planning a lesson with the TCI model (Word)
- reflection with 4-Factor-Model-TCI
Fishbowl – Carola Strassner, Münster University of Applied Sciences (Germany)
Case-based teaching: Examples from the TEFSI consortium
Action and Experiential Learning Approach – Paola Migliorini, University of Gastronomic Sciences (Italy): Presentation
TERROIR. Interactive market and shop survey on terroir products during excursions – Alexander Wezel, ISARA-Lyon (France): Presentation
MAESTRO. Students work for a company client with applications in the food sector and food systems – Joël Robin, ISARA-Lyon (France): Presentation
National dish – Sustainable diet approach – Ulrike Eberle, University of Kassel (Germany): Presentation
Creative problem solving – Carola Strassner, Münster University of Applied Sciences (Germany): Presentation
Giving feedback
Giving feedback to students: Feedback and Peer-feedback – Susanne Bügel, University of Copenhagen (Denmark): Presentation
Online platforms and e-learning at CUNI
Online platforms & e-learning at CUNI – Zora Mašatová, Charles University Central Library (Czechia): Presentation
Practical use of online platforms at CUNI – Eva Richter, Charles University, Faculty of Arts (Czechia): Presentation
