Due to the COVID-19 pandemic, the 5th TEFSI Training on innovative teaching approaches was organized virtually on the MS Teams platform of the Warsaw University of Life Sciences, on 7th-8th July 2021.
The last TEFSI training ‘Innovative Teaching in Higher Education for Sustainable Food Systems’ was organised virtually (due to the covid-19 pandemic) by the Warsaw University of Life Sciences (Warsaw, Poland) on 7th-8th July 2021. During this event, project representatives from University of Copenhagen, FH Münster University of Applied Sciences and University of Gastronomic Sciences, moderated & supported by the project coordinator, shared their knowledge & experience in innovative teaching (including particular tools & concepts) with lecturers & PhD students of the event hosting University. Event included presentations, on-line workshops and discussions. Usage of innovative methods was illustrated for the subjects covering different aspects of sustainable food systems.
Altogether 43 participants attended the training (including trainees and trainers). Agenda of the training can be found here: TEFSI Capacity Building Course, Warsaw – Final Programme. It covered the following topics: Welcome and introduction to the training and TEFSI project; The ABC model for course design: Theory and practice; Online World Café; Creative problem solving; Fishbowl; National Dish task as an innovative tool to teach about food system sustainability; MAESTRO. Students work for a company client with applications in the food sector and food systems; Giving feedback to students: Feedback and Peer-feedback; Action and Experiential Learning Approach; Participants’ discussion: Case-based teaching in own practice; Comments and reflections of participants; Wrap up & final word of the coordinator.
Participants’ feedback was collected at the end of the event using an on-line questionnaire. According to the collected feedback, training met very well expectations of the participants. Most of them evaluated quality of the training and trainers giving them highest grade (5/5), all of them admitted that they have learnt something new, and that the training was relevant to their needs. Majority also evaluated the presented contents/methods/approaches as practical and easy to apply, and all of them admitted that the training inspired/motivated them to try some of the new methods in their own teaching. All of them also confirmed that they would recommend this training to their colleagues. They suggested that more such trainings, also in physical form (face to face) should be organized. This very positive feedback was very much in line with the feedback collected after other TEFSI trainings.
After the training, certificates of attendance were issued by the organisers for all the participants. Participating lecturers (“trainees”) were encouraged to implement novel concepts and methods in their everyday teaching.
The training materials are available below:
Introduction to TEFSI, by Dominika Średnicka-Tober, Warsaw University of Life Sciences:
ABC Workshop, by Susanne Bügel, University of Copenhagen: ABC-Workshop
Action and Experiential Learning Approach, by Charlotte Prelorentzos, University of Gastronomic Sciences: Action-and-Experiential-Learning-Approach
Creative Problem Solving, by Carola Strassner, FH Münster University of Applied Sciences: CreativeProblemSolving
Experience from SUSPLUS project, by Dominika Średnicka-Tober, Warsaw University of Life Sciences: Experience-from-SUSPLUS
Feedback and peer feedback, by Susanne Bügel, University of Copenhagen: Feedback
FishBowl in teaching, by Carola Strassner, FH Münster University of Applied Sciences: FishBowl
Introduction to GOODFOOD – Good teaching practices in experiential learning for effective education in embedded food systems, by Dominika Średnicka-Tober, Warsaw University of Life Sciences: Intro-to-GOODFOOD
National Dish, by Susanne Bügel, University of Copenhagen: National-Dish
Online World Café, by Dominika Średnicka-Tober, Warsaw University of Life Sciences: Online-World-Cafe