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Published on May 13, 2012
Lecture given during the Service Learning conference at the Culinary Institute of America. In it, I discuss my very mixed experience with incorporating Service Learning into a 100-level Critical Thinking course at Fayetteville State University, and my redesign of the course for the coming semester, attempting to center the Service Learning components of the course around Food Awareness. I also discuss some of the particular challenges in teaching Critical Thinking and using Service Learning with my students at FSU