Our Faculty Learning Community
This FLC is the rallying together of CSU East Bay faculty who want to create and implement transformative learning experiences for our students. The foci of this FLC are innovative, multidisciplinary approaches to teaching discipline-specific content and developing an interdisciplinary curriculum with shared learning objectives.
Our Purpose
- Share our teaching best practices and collaborate to explore, refine, and innovate teaching strategies that engage our students thus foster student learning.
- Promote discussion of innovative, interdisciplinary approaches to discipline-specific content.
- Collaborate with faculty in other FLCs with similar interests, e.g. Teaching with Technology and Assessment.
- Increase our knowledge of current research and theories on active and engaged learning.
Participants
Facilitator: Caron Inouye (Biological Science)
Sartaz Aziz (English) Colleen Fong (Ethnic Studies) Peter Marsh (Music) Sarah Nielsen (English) Jason Singley (Physics) Julie Stein (General Studies) ANNOUNCEMENTS
Our FLC presented at Back to the Bay on Sept. 20, 2012, "From Almond Tortes to Prezi: Strategies to Actively Engage Students." See our Prezi presentation below.
Almond Torte Recipe ("Easy Almond Cakes" from Sunset Magazine), Colleen Fong's tried-and-true tool of engagement!
This recipe is perfect for a large potluck since it's so easy and makes two cakes. Prep and Cook Time: 45 minutes.
Yield: Makes 16 servings Ingredients: * 1 2/3 cups flour * 1 1/2 cups sugar * 1 cup unsalted butter, melted * 2 eggs, lightly beaten * 2 tablespoons almond extract * 1/4 teaspoon salt * Cooking-oil spray * 2 1/2 ounces (about 1/2 cup) sliced almonds Preparation: Preheat oven to 350°. In a large bowl, stir together flour, sugar, butter, eggs, almond extract, and salt. Spray two 9-in. pie pans with cooking oil. Divide batter evenly between pans and sprinkle each with half of the almonds. Bake until light brown around edges, about 30 minutes. Serve warm or at room temperature. The Twist: Layer them. To quickly transform these modest cakes into showpieces, use a serrated knife to carefully slice each cake horizontally into 2 even layers. Whip 4 cups heavy cream with 1 cup sugar until stiff peaks form. Spread each bottom layer with 1 cup of the whipped cream and sprinkle with fresh raspberries. Add top layers and spread with remaining whipped cream; top with more raspberries. (If you only want to layer 1 of the cakes, just halve the amounts here.) |
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FEATURED VIDEO: Continuing our discussion of the FLIPPED CLASSROOM Reflections on the Flipped Classroom by Paul Andersen
Paul Andersen teaches high school biology at Bozeman High School in Montana. He was the Montana Teacher of the Year in 2011. Andersen offers some astute reflections on the pros and cons of the flipped classroom.