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In the generative classroom, teachers provide well-designed learning environments that result in the combination, recombination, and reorganization of repertoires such that new untaught repertoires are likely to occur. One component that can contribute to such generativity is Precision Teaching (PT), a frequency building instructional intervention. A multi-level assessment system, combined with evidence-based practices of teaching and learning can result in systematically accelerated student progress in mathematics thus enhancing RtI frameworks. Additionally, PT contributes to nourishing a Multi-tiered System of Support (MTSS) implementation by creating a common language between and amongst students, teachers, families, and administrators. In this unique blended system, the data collected by administrators, teachers, and students are continuously assessed and used to inform instruction and teacher training needs. A graphic presentation of these data on the Standard Celeration Chart (SCC) guides goal setting and interventions. This paper presents a case study detailing the rapid progress of a class of students during one academic school year using PT.

The opportunities for outreach activities for professionals and academics in food science are extensive, as too are the range of participants' experience levels and platforms for delivery. Here, we present a set of activities that are readily adaptable for a range of students (ages 10 to 18) in multiple platforms (demonstration table and hands-on workshop). Our activity, collectively called "The Science of a Sundae," has three units, one for each of the three parts of a sundae: the caramel sauce, the cherry, and the ice cream. In each unit we use these familiar food items to illustrate how colligative properties (or, simply, "solutions" for younger students) impact the chemical, microbiological, and sensorial properties of food. We have used these activities to present to over 1000 students and their parents/chaperones. Grade levels of student participants have ranged from 5th grade through high school, and these activities have been presented in the form of a demonstration table at science events as well as a set of three 45-minute workshops in a classroom setting. Educational impact of these activities was evaluated with 7th grade students (n = 77) who participated in the 3-phase workshop. On average, students who took the posttest (after participation in the workshop) scored 36% higher than students who took the pretest (prior to participation in the workshop). These results and instructor observations suggest the merit of this lesson and its adaptability among ages and platforms.

Food spoilage has an enormous economic impact, and microbial food spoilage plays a significant role in food waste and loss; subsequently, an equally significant portion of undergraduate food microbiology instruction should be dedicated to spoilage microbiology. Here, we describe a set of undergraduate microbiology laboratory exercises that focus specifically on food spoilage which were taught in 2 lab periods as part of the undergraduate food microbiology lab curriculum at Cornell University. The lab was broken down into 3 exercises. Two exercises lead students to determine the likely source of contamination in a canned salsa through (exercise 1a) plating and observation of colony morphology and (exercise 1b) determination of the thermal resistance for those isolates. The final exercise (2) involved detection of the spoilage bacterium "Alicyclobacillus" in apple juice. Spoiled juice demonstrations were also prepared in this exercise for students to observe sensorial changes resulting from spoilage, emphasizing that spoilage is not always visually detectable. Students were able to successfully determine the source of contamination based on the results of their laboratory findings, which they used to make recommendations for production to reduce microbial food spoilage in the canned salsa product. Based on student answers to discussion questions provided following lab exercises, participants were able to (a) identify the significance of microbial spoilage and how spoilage is principally different from food safety, (b) describe varying sensorial changes associated with microbial spoilage, and (c) employ methods and analysis to evaluate sources and type of contamination. Downloadable handouts and stepwise instructions are available as supporting information.

This is the first in a series of forum articles on applying project management (PM) techniques and tools to the nonprofit sector with a focus on higher education. The authors will begin with a traditional look at project management because they believe that the integration of the tools and the processes associated with PM into many campus offices has resulted in numerous quick wins and milestone achievements. This first article describes why the world has become a whole series of projects that need to be managed as such and has a look at the various types of project managers attempting to help project managers match their people with the work at hand.

Effective performance-based instruction is making a sustained and noticeable impact on township schools in the Eastern Cape of South Africa. We document the performance improvement effort made over the past 7 years by Partnerships for Educational Excellence and Research International (P.E.E.R), a team of educators, instructional system designers, and psychologists from South Africa and the United States. P.E.E.R.'s focus is the application of low-cost and effective instructional strategies to improve teaching and learning in high-need South African schools. (Contains 1 figure and 1 table.)

Compares the processing strategies of Indonesian and U.S. university students using an international news story attributed either to a high- or low-constraint source. Finds that audiences in censored news environments are more critical in distinguishing among news sources but less critical of the unconstrained news itself. (SR)

The individualized learning model, discussed in this article, uses an efficient feedback mechanism which incorporates an innovative student evaluation program and a unique system of classroom management. The design provides a model for monitoring student progress. (Author/SA)