From the moment the scholar enters Dr. Mangrum’s Composition 250 class, they are expected to participate and observe. What that means is that you still have to contribute to class discussion, but you are constantly recording others behavior around you, all the while noting its affect on you. Balancing your thoughts, the actions of others, and adding to the conversation is something that takes a lot of practice. On Thursday I was assigned to participate and observe in another class. I chose my Economics 272 class, partly because of how convenient it was, being my next class, but also because for such a big class (around 33 scholars) very few speak up when the Professor asks for discussion. I’m not sure if this is because of the average age of the scholars in the class, the traditional seating arrangement, or how big the class is. On Thursday I took note on these three theories as well as who spoke up. From my observations I counted around three older scholars like myself, one scholar is from Japan, and from my best guess the rest are between the ages of 18-20. . The seating arrangement is in seven rows all facing forward. This gives the impression of a hierarchy. With that being said, the Professor puts a lot of effort into engaging the class into discussions. She asks us questions every five to ten minutes. Only three scholars responded, the same three that normally do. One is an older scholar, the other two are probably 18 or 19 years old. Most of the classes I’ve had that have 30+ scholars are usually more of a lecture style, with very little class participation. This is probably to save time. If each scholar was expected to join in, very little could get done. Maybe the scholars feel it would be counterproductive to all speak up. (Word 301)
My name is Emily Dell and I’m at college getting my business degree, so I can open my very own bakery! From a very young age I have loved everything to do with baking. Even the dishes… If you’re wondering about the french that’s up top, well, I’m also minoring in French! I plan on doing a semester abroad, because what better place to learn the art of bread making than France? While I’m living here in Durango I also got a job at the local bakery Bread. If you haven’t been I highly suggest it. That is, if you’re into delicious fresh baked pastries, amazing sandwiches, and the most wonderful breads. I’ve worked there for two years and I’m still not sick of it. So that’s a little bit about me, now let’s get more detailed.
I would love to share with you my Accounting 226 Cookie Project. I feel so lucky that I get to do it because it’s teaching me a very important skill for my future bakery. My wonderful partner Meg and I get to find out exactly how much a batch of cookies cost. Not just the ingredients that go into it, but costs you would never really thing of. Such as the cost of oven mitts! Or an apron! The bowl, spatula, dish soap to clean up, packaging, labels, delivery, etc. The list goes on and on!
Knowing how to find all of these costs is going to be such a great help to run a successful business. It’s all in the detail. I’ve been told that going to a culinary school would have been a better option. I disagree. I think knowing how to run a business is half the battle in a bakery, and why not get paid to learn to bake while I’m at it! Thank you so much for tuning in and I hope to see you again soon.