 Our next speaker is Kelsey Harper from Butler Community College and she'll be speaking about OER in Spanish for specific professions. So Kelsey, the floor is yours. All right. Thank you so much. So, okay. Yeah, I am Kelsey Harper. I'm the foreign language department chair at Butler Community College. We are in Kansas, close to Wichita, Kansas, the biggest city in Kansas, by the way. So, anyhow, so I recently finished my PhD at Texas A&M University, and I kind of got into OER through Dr. Gabriela Zapata. So she developed trayectos with some graduate students and that kind of inspired me to take the whole OER concept to my, you know, my first big girl job. So, in our institution also happens to be moving toward OER. It's not, I wouldn't say it's mandated toward everybody, but we're moving that way to where our deans and our administration is highly encouraging us to select OER materials. So today I'm going to be talking quickly about Spanish for the professions, kind of my goals for the program, starting with culinary arts, which I've been able to develop over the past year. The reason why OERs are so important, especially for community colleges are for the reasons that were mentioned in the keynote address. You know, these aren't just that I get to see it every day. I have students in my office crying because they can't afford the books or because they, they haven't been able to buy groceries that week or they don't know where they're going to live that night. So this is real, it's very real and I get to see it. So you can kind of see a breakdown of our student population here. And then from our very own financial aid director, she said that, you know, students have to choose, are they going to pay tuition and fees or are they going to get books they can't do both. So this really just fuels my mission of creating OER in whatever ways I can provide department. Okay, so when I needed to develop OER for a culinary Spanish course, I tried to see what was already available. The sad thing was there was nothing ready made ready to go. The book that we were using was based, it was basically just a bunch of lists of vocabulary with no activities whatsoever. And all of the vocabulary was in command form. And it just, it was isolated language, no interpersonal communication whatsoever. And I started noticing a trend and all the material out there for Spanish for specific professions. Everything that's out there is kind of written under the assumption that the only interaction that students are going to have with Spanish speakers are in a situation where they're telling them what to do. And so that's that's another issue in and of itself, but I wanted to change that and create some material that's interactive and allow students to be a part of their community not just assuming that they're going to be barking orders at Spanish speakers. So how to access this is housed in canvas, you to be able to see it you do need a canvas account but it's free. Click on that. And I can post the link here you should be able to see this. This is what somebody who does not have a, if you don't use canvas at your institution that shouldn't matter you should be able to see this. So I divided by module. I taught the course face to face with our terrible old textbook, and I just found out I made it my mission to find out what do these culinary students need to know I had never worked in a restaurant myself so I, I really had no idea. I learned from them. Okay, they need to know how to speak with people they need to learn how to interact with back of the house employees, basic greetings, etc vocabulary. So I broke up the modules into things that they need to know. So they need to be useful for them. Let me just show you a sample activity. Oh before that I guess I should say that this is not an all or nothing material. This is great if you're teaching a culinary course, or if you're just on a unit about food you might find one module that you like or one activity that you like it's not all they're nothing it's very adaptable, very mixed in match. Here's a sample activity. So I found a video on YouTube. And it's about somebody just showing off where they work basically. Okay, so basically he walks everybody through the restaurant and he's just telling about the different roles in the restaurant. So I thought that combined really well with a unit on different roles within a restaurant what people do. Pretty much what the entire course is like I found materials that weren't necessarily didactic in their purpose and then created teaching materials around those which wasn't a walk in the park but it ended up being a really nice thing in the end for students to do. So you could see just a few basic true false and then a little more digging in making connections, learning a little more about culture. Code switching wire most of the food names in English I get them to think about Spanish and how it's not necessarily all or nothing how it kind of combines with the local culture. So that's the code switching type of situation, which is probably what they're going to find themselves in working in a restaurant. Okay, so that's that's the gist of this. Each unit kind of starts with, you could see an overview if you want to know exactly what's going to be covered, you know, identify and say basic food items talk about what is needed for different recipes, and then all of the activities are built around those objectives, of course. So, let's see. Head back to my presentation here. And I tried to win possible I tried to incorporate a lot of our local community here so there's a restaurant called Palateria Tropicana. And it's very interesting because the menu is not. It's not all in Spanish, nor is it all in English so if you were only if you were monolingual in Spanish, the menu would make no sense. So I try to get students to focus on that and why, why that is, you know, it's a multilingual community, and it's not so far away like a lot of people think. So, check me this is my information I know canvas might not necessarily be your, your LMS that's fine you can either just, you can email me I can send you the materials, or you can is downloadable here. And that's all I have. Thank you. It looks like we have about eight minutes for questions. Okay, I'm checking the. Yes, you can access the, I'll post a link right here, and you can access it if you don't have Kansas. It's accessible. And yes community college is I feel that we are the leaders in the OER space we need. I don't know if I know for your institutions know that it's important, but I feel like I get to really feel the effects of it here, working at a community college I get to see firsthand what we are do for students that really don't have the means to afford a $200 text book. So, it is important. If you do have canvas, it's easy to import this just you could get the whole course right into your LMS. What do I learn from the needs analysis of my students. You mean when I the culinary students specifically or just Carl, can you specify. Oh yeah, what did they say they needed the culinary students well, what we were doing for them before I got the needs analysis going with not what they needed at all it was just, it was a program called command Spanish which you know it could be useful in some ways but not for what they needed they, they needed to know the names of specific objects in a restaurant they needed to know how to talk with the back of the house staff mostly dishwashers. They didn't like they needed to tell them what to do they just want to be able to talk to them in any way, just all I come with us just basic greetings phrases. Part of working with colleagues so that was, that was what stuck out to me was they just need basic Spanish and we're going way too far into what we're teaching them as far as it was just thousands of commands that they were memorizing wrote, wrote memorization, it wasn't. It was really helpful for them. I found the videos through just going on YouTube looking for maybe not necessarily didactic materials making sure that they were creative comments or didn't have some sort of a license. And no the students don't have any background in Spanish for before taking the class, however it could be adapted to be at a little more higher of a level if that's what you need. They're all in this particular class they're all culinary arts majors. So it's a two year program. And they are usually straight out of high school. Yeah, but this class I would say is almost always 100% culinary art students. So I really get to be like their first introduction to formal Spanish for a lot of them. Yes, I do. We have we've kind of experimented with an online section. So that's, I'm struggling to keep up the interpersonal, you know, speaking in Spanish aspect with the online section, but when it's face to face the course is taught in Spanish just at a very scaffolded basic level. So this was taught face to face they practice orally by practice situations in class. I can show you one of those. So practice situation. They're practicing ordering and taking an order. Let me share this. Here's a sample practice situation. You're the customer place in order to include the following a greeting order at least one beverages dishes, etc. So in this way they really have to practice situations that they would actually see at their job. Any other questions. Sorry everybody this is kind of weird for me like not being able to hear people and talk to people. If anyone wants to unmute we have three minutes left though. So the format of the class I guess with COVID has been it was used to be fully face to face. This semester is our first semester fully online I don't know that we'll go back to that because we have lost a lot of that. You know, I can ask them to zoom with each other and record but since there's no synchronous aspect to the way we do online. It does pose a challenge for interpersonal speaking. I don't have I worked yet on any other profession focus. And that's the goal. We have Spanish for construction Spanish for. Yeah, somebody asked for landscaping health perfect health professions. We have all of these are just the problem is our department is very limited. It's the only two full time people are myself and another person. I think that's where we're kept pretty busy, but this is, this is a goal of mine to expand throughout all the professions, because I think that's where we can really serve our students. Yeah, Spanish for health profession that I think that is one of the, that is one where you probably will find more materials out there it's the, it's the courses that are offered more commonly at Community Center where you just find the lack of resources out there, or they're really odd resources that aren't very communicative or really within current research. Is it a workforce course or a transfer course it's a, I, if you mean workforce course and that it's just a certificate and they're done. It is kind of that way. The courses I teach are transfer courses, but this particular course they don't usually transfer they just finished this culinary arts program and they're done. So if anybody works at a college, I had a question. Yeah. A vocal question, did. How long did it take you to make this module, like if you want to reproduce this across lots of different fields. What's your calendar look like for that. And do they provide you with some sort of development funds or is this just all volunteer work. No, that's a really good question is. So we are provided with some type of a stipend no release time or anything but we, we can apply for stipends for these things because our college really does believe in, and we are and they want to support us in these endeavors. And they do give us a good motivation to, to get these things created. But it did take me. I would say about a year, because I was working largely by myself to create a 16 week course fully. No textbook and yeah, maybe eight months to a year.