International Journal of Instruction, v11 n4 p353-374 Oct 2018. 22 pp.
Secondary School Students, Student Attitudes, Social Sciences, Foreign Countries, Educational Experience, Grade 11, Teacher Student Relationship, and Colombia
The objective of this article is to analyze the perception of secondary school students of their social science class in three different Colombian educational institutions. It is important to identify the significant aspects valued by students concerning their experience in the aforementioned class and to describe analytically the meaning that they give to the teaching and learning of the subject. A mixed methodological design was used that allowed the processing of quantitative (survey) and qualitative (interviews) data. The systematization of these data was carried out with the Nvivo and Stata programs. A prevalence of negative over positive perceptions was observed as well as the students' low motivation for the subject, due to non-significant experiences in their classes. The students consider that the class is important and could help them enhance their skills and understanding of the world in which they live; however, the methodologies used, the contents, and the evaluation procedures are not the most pertinent, to which they add some conflicts in the relationships with their teachers.
Journal of Service-Learning in Higher Education, v8 Oct 2018. 15 pp.
Service Learning, Honors Curriculum, Sustainability, Universities, Campuses, Agricultural Production, Food, Interdisciplinary Approach, Student Projects, Recycling, Wastes, Student Attitudes, Undergraduate Students, Research Design, Problem Solving, Science Education, Humanities, Art Education, Social Sciences, Program Descriptions, and Utah
The value of service-learning as a high-impact educational practice in college courses is further documented here through client-centered student projects seeking to increase SOLE food-- sustainable, organic, local, and ethically produced--on the Utah State University campus. Honors students enrolled in a Think Tank series of courses in Science, Social Sciences, and Arts/Humanities completed six cross-disciplinary projects focused on various aspects of dining services and food sources on campus, including recycling, food waste, food recovery, and local sourcing. Post-project student reflections indicate that students were much more aware of campus-wide sustainability issues and how they, as campus citizens, could contribute in meaningful ways. Student also demonstrated the ability to property design research projects and engage in data-informed problem solving as a result of their service-learning project. Students also learned to successfully work in groups and appreciate and encourage the strengths of each team member.