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EMBA in Food and Agribusiness Delivering Quantitative Methods Via Distance By: Allan W. Gray EMBA in Food and Agribusiness Delivering Quantitative Methods Via Distance By: Allan W. Gray

Distance Delivery n n Makes intensive use of Internetbased delivery system About 70% of Distance Delivery n n Makes intensive use of Internetbased delivery system About 70% of program content delivered ‘online’

Residencies n n n Play a critical role in learning experience Some dimensions of Residencies n n n Play a critical role in learning experience Some dimensions of MBA education cannot be duplicated via distance education Three residencies at Purdue, one held at international location:

Target Audience n Mid-career managers who want a challenging, top-tier MBA degree program which Target Audience n Mid-career managers who want a challenging, top-tier MBA degree program which respects their chaotic schedules and is focused on food system issues

Students and Graduates n n 32 graduates Currently, 26 students in one class, representing Students and Graduates n n 32 graduates Currently, 26 students in one class, representing 14 states and 2 countries Average age: 35, 12 years of experience 23% have advanced degrees, 4 with Ph. D. /J. D.

Quantitative Course Background n n n Course is taught in conjunction with 2 other Quantitative Course Background n n n Course is taught in conjunction with 2 other EMBA courses. Students are expected to spend 5 -7 hours per week on this course. Time management for students and instructor is a critical to success. Wide array of student backgrounds Immediate Applicability

Delivery Method n Lecture n n n Assignments n n n Textbook is an Delivery Method n Lecture n n n Assignments n n n Textbook is an integral part of delivery Weekly downloadable “video” of lecture Poster board on the wall Immediate feedback quizzes Case based Chunking of material How-to file for assistance with assignments Two page memo is the required output Communications n n n Students choice of method Office hours each week Audio feedback on assignments

EMBA in Food and Agribusiness EMBA in Food and Agribusiness

Residency n n Teach a new software and difficult material Designed around case study Residency n n Teach a new software and difficult material Designed around case study Make heavy use of off campus material Intended as a “practice” for team projects conducted off campus

Final Project n n n Group projects are assigned as a capstone to the Final Project n n n Group projects are assigned as a capstone to the Quant and Econ courses Problems identified by each group Quant Instructor becomes a coach Groups deliver final project via distance 45 minute Presentation/45 Minute Q&A

Conclusions n Understanding the needs of the students is critical in creating a successful Conclusions n Understanding the needs of the students is critical in creating a successful course n n Timing is a critical element that can be easily under estimated With hard work and perseverance an excellent environment for learning can be created in distance-based courses

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