Welcome to
Making Popcorn
101!
How do you make popcorn? What is your favorite kind of
popcorn? Did you know that the average American eats
about 51 quarts of popcorn each year?
Making the best popcorn is as much an art as it is science.
You can use different ingredients, methods and techniques
in order to create your “best popcorn.” In this course, you
will reflect on your own ideas as to how the best popcorn
is made. You will share, compare, and contrast your
thoughts with your classmates and who knows? You might
even find a NEW kind of favorite popcorn!
When do we meet?
Wednesday, August 12, 2015 – 1:30-2:30 p.m.
We welcome you to contact us!
Dana King – WDC 2202 – 309-268-8894; [email protected]
Traci Van Prooyen – SCB 2303 – 309-268-8288; [email protected]
Office hours: We provide flexible meeting times – please contact us! We’re willing to meet with you
virtually, too!
What do I bring to class?
What you will need for this class:
• No materials are required
• Participation is required
• Materials such as Smartphones, tablets, laptops, collaboration with others is highly
encouraged (but will not be supplied by instructor at this time).
What am I going to learn?
You will get to create your own recipe for making popcorn and you’ll share what you think is the best
way to make popcorn. You’ll also work with your classmates to perfect your popcorn recipe.
What kind of homework will I have in this class?
Some of the fun things you will get to do: make some popcorn at home – experiment with something
new. Create a project surrounding the history of popcorn – maybe it’s a video or a PowerPoint, or
maybe a website!
EDUC 220-01
T. Van Prooyen
Spring 2012
Course Prefix and Number: POP 101
Course Title: Making Popcorn 101
Credit Hours: 1
Prerequisite: None but this course may be taken in a series of courses (e.g., POP 102 – Making Popcorn
202; YUM 101 – Making Cookies 101; VEGE 101 – Making Vegetables 101, etc.)
Catalog Description: This session will allow you to reflect on best practices for making popcorn.
Relationship to Academic Development Programs and Transfer: None whatsoever (except to provide
you techniques related to engaging learning practices that will help to increase student attention,
engagement, motivation, and critical thinking with will help toward greater transfer of academic content
toward the broader aspects of life-long learning).
Course Objectives (Learning Outcomes):
Outcomes
Participants will create an
individual recipe for the best
popcorn.
Participants will
communicate aspects of
their own perspectives of
how to make the best
popcorn.
Participants will compare
and contrast similarities and
differences between recipes.
Participants will collaborate
with other participants to
perfect recipes for making
popcorn
Essential
Competencies
CO1, PS 2
Bloom’s Taxonomy
Domain
Create
CO2, CO4, DI1,
DI2, CI1,
Analyze
CO3, CO5. CO6,
Analyze; evaluation
CO1, CO3, CT2,
DI1, DI2, DI3,
PS3
Evaluate
Essential Competencies:
-
CO1 – Students compose a message and provide ideas and information suitable to the topic,
purpose, audience.
CO2 – Students effectively deliver a message via various channels/modalities.
CO3 – Students listen in order to comprehend information, critique and evaluate a message,
show empathy for the feelings expressed by others, and/or appreciate a performance.
CO4 – Students are self-reflective of the communication process.
CO5 – Students communicate ethically through monitoring their own behavior and interactions
with others.
CO6 – Students and recognize and negotiate differences.
CT1 – Students gather knowledge, apply it to a new situation, and draw reasonable conclusions
in ways that demonstrate knowledge
EDUC 220-01
T. Van Prooyen
Spring 2012
-
DI1 – Students are receptive to beliefs and values that differ from their own.
DI2 – Students consider the views of others in light of those persons’ experiences and particular
understandings.
Course Outline:
1. Using individual reflective, create a recipe representing the best popcorn.
2. Communication of individual recipes to others
3. Individuals will compare and contrast unique ingredients, techniques, and methodologies to
create the best popcorn
Method of Assessment and Evaluation:
Participation
Category
TOTAL POINTS
A
B
C
D
F
Value of Points
1000
1000 pts.
1000-895 pts.
894-795 pts.
794-695 pts.
694-595 pts.
594-0 pts.
Required Writing and Reading: Each week consists of reading approximately 60 pages from the
textbook. Students will need to write approximately two to three pages per week. * Esimate is based on
an 8-week course schedule.
EDUC 220-01
T. Van Prooyen
Spring 2012