Methods of Teaching Phrases Related to Milk Products to the Students of Non-Philological Faculties

Abstract

Students preparing for careers in the dairy food industries need opportunities to develop interpersonal, computer, problem solving, and communication skills as well as technical competency in dairy foods. Dairy foods courses have traditionally offered a multidisciplinary framework for providing a successful learning environment. The application of classroom theory to realistic situations has been a product of knowledgeable faculty and strong daily industry cooperation through site visits, guest speakers and internship/co-op programs. This paper presents examples of traditional problem solving and hands-on teaching models and examines the developing resources related to computer technology. The modern facilities at the Michigan State University Dairy Foods Complex are used as the basis for demonstration of the commingling of traditional educational opportunities with modern process control and multimedia teaching resources. The examples demonstrate the continued ability of dairy foods courses to be foundational learning experiences for both dairy and food science programs.