Students develop a greenhouse gas inventory and reduction plan for a business, non-profit, government entity, or other institution by working with the organization to understand their sources of emissions and find practical methods of reducing them.
Students apply what they have learned in the classroom to their own dinner plates by creating a meal based on principles of health and sustainability that are attentive to personal, local, and global considerations. Read more about Healthy and Sustainable Meal Project
This activity is for trainees in the health professions to help develop skills and increase competency to supervise others, as part of their training. It incorporates active learning by having trainees respond in writing to questions about their own personal experiences receiving supervision and then verbally share these responses with the class. Read more about Becoming a health professions supervisor
Overview: This activity is designed to assess students’ understanding of the course learning goals by engaging the students in an active, individualistic question and answer session. It provides the instructor with valuable insights about his/her students’ learning and if the course learning objectives are being met.
Course: HGSE T139 Investigating Teaching and Learning Through Close-Collaborative Examination of Student and Teacher Work
Overview: In this short warm up activity, students share current events with the class and briefly discuss the issue. The activity promotes student engagement in the classroom and encourages students to be informed on current international affairs.