STEM教育:两种范式的故事

Q2 Social Sciences Journal of Food Science Education Pub Date : 2021-01-01 DOI:10.1111/1541-4329.12219
Richard M. Felder
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引用次数: 10

摘要

几十年来,科学、技术、工程和数学(STEM)学科的高等教育一直处于动荡时期。改革的压力包括STEM学生入学率的下降、STEM课程的高流失率,以及认知科学和教育研究所显示的强有力的替代教学策略的兴起,以比传统教学方法更好地促进学习和课程保留。此外,研究表明,在线课程和面对面课程平均能产生相当的学习效果,而结合两者最佳特点的混合课程比面对面课程或在线课程本身更有效。在这些和其他压力的激励下,许多教职员工采用了新的教学方法,远程教育早在2020年冠状病毒大流行迫使各级大多数教育工作者在线教学之前就已经普及。然而,不出所料,许多教职员工和管理人员拒绝改变,认为传统的方法一直很有效,不需要进行重大修改。在疫情之前,大多数STEM课程仍在使用传统方法教授,许多课程讲师都渴望重返课堂。这些对教育改革呼吁的不同回应导致了大学讲师和管理人员之间关于STEM课程和课程应如何设计、提供和评估,以及技术应在所有三种功能中发挥的作用的激烈辩论。本文概述了关于每一个问题的两种相互竞争的范式——长期主导STEM教育的传统范式和在过去30年中越来越普遍但在大多数大学和学院中仍然不占主导地位的新兴范式。文章最后对比赛的最终结果进行了推测。
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STEM education: A tale of two paradigms
Higher education in science, technology, engineering, and mathematics (STEM) disciplines has been in a turbulent period for several decades Pressures for reform include declining STEM student enrollments, high attrition rates from STEM curricula, and the rise of powerful alternative teaching strategies shown by cognitive science and educational research to promote learning and curricular retention better than traditional teaching methods do In addition, research has shown that online and face‐to‐face courses on average produce comparable learning outcomes, and hybrid courses that combine the best features of both are more effective than either face‐to‐face or online courses by themselves Motivated by these and other pressures, many faculty members have adopted the new teaching methods, and distance education had become widespread well before the 2020 coronavirus pandemic forced most educators at all levels to teach online As might be expected, however, many faculty members and administrators have resisted change, arguing that the traditional approach has always worked well and needs no major revision Before the pandemic, most STEM courses were still being taught using the traditional methods, and many course instructors are eager to return to them These different responses to calls for education reform have led to heated debates among university instructors and administrators regarding how STEM curricula and courses should be designed, delivered, and assessed, and the role technology should play in all three functions This essay outlines two competing paradigms on each of these issues—the traditional paradigm, which has long dominated STEM education, and the emerging paradigm, which has become increasingly common in the last 30 years but is still not predominant at most universities and colleges The essay concludes with speculation about the eventual outcome of the competition [ABSTRACT FROM AUTHOR] Copyright of Journal of Food Science Education is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission However, users may print, download, or email articles for individual use This abstract may be abridged No warranty is given about the accuracy of the copy Users should refer to the original published version of the material for the full abstract (Copyright applies to all Abstracts )
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来源期刊
Journal of Food Science Education
Journal of Food Science Education EDUCATION, SCIENTIFIC DISCIPLINES-
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期刊介绍: The Institute of Food Technologists (IFT) publishes the Journal of Food Science Education (JFSE) to serve the interest of its members in the field of food science education at all levels. The journal is aimed at all those committed to the improvement of food science education, including primary, secondary, undergraduate and graduate, continuing, and workplace education. It serves as an international forum for scholarly and innovative development in all aspects of food science education for "teachers" (individuals who facilitate, mentor, or instruct) and "students" (individuals who are the focus of learning efforts).
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Issue Information Flipped laboratory classes: Student performance and perceptions in undergraduate food science and technology Next steps Student perspectives of various learning approaches used in an undergraduate food science and technology subject Grab the opportunity
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