Part two of the syllabus analysis I began earlier this week…
My sample syllabus (the culinary arts one) addressed assessment as follows:
Assessment Strategies Used: cooking labs in the kitchen, quizzes, tests, homework, and projects.
The instructor neglects to explain if they are using a total points system or are weighting grades based on category. There appear to be 16 course standards, divided into 2-3/unit, sometimes repeating in later units, over 12 units. I suspect that course grades are simply based on competency for each course standard, with each course standard being worth the same value in the final grade.
For example, for this course, Standard 1 is, “Demonstration of proper cooking techniques that result in a quality end product while employing safe and sanitary methods.” Standard 8 is, “Knowledge of food service equipment, including identification and use, mise en place, knife skills, and seasoning.” I am speculating here, but students might be asked to do assignments, tests, quizzes, etc. that give the instructor a piece of evidence/an article that reflects their learning as a competency for each standard–but that it would be at the instructor’s discretion, not pre-announced. The idea is to get kids to focus on learning, not just the acquisition of points.
The syllabus doesn’t actually confirm this thought though. It’s hard to say if it would be a fair assessment of student learning or if it’s qualitative/quantitative assessment without more information on how the gradebook is set up.
To me, removing the points-game is really important. The focus should be on learning, not jumping through hoops. And grades should reflect said learning, not ability to play the game. On the other hand, when students know how they are being held accountable, they have more ownership, which encourages the intrinsic motivation that we want learners to have and leads to real learning!