Designing Winning Recipes: Librarians Working with Faculty to Create

Meaningful Online Instruction for First-Year Programs.

LOEX 2012 ConferenceOlga Hart and Barbara Macke

University of Cincinnati Libraries

Wildcardyour favorite

secret ingredient

Chefs on a Shoestring

What do you do if you are short-staffed in the

kitchen?

Keep It Simple (Recipe Tip #1)

Don’t make filet mignon when cheeseburgers will do (no matter how much you like filet mignon!)

Get Inspired! (Recipe Tip #2)

“Cooking is like love. It should be entered into with abandon or not at all. “Harriet Van Horne

Too Many Cooks Do NOT Spoil the Broth (Recipe Tip #3)

Meetings with faculty help us to get more “bang for our buck” and put a meal on the table that everyone will appreciate.

Make a Shopping List(Recipe Tip # 4)

• What do faculty want the students to learn?

• What do students say they need to know?

• What kind of assignment is best for desired outcomes?

Raid the Pantry: Make Use of What You Have

(Recipe Tip #5)

http://www.youtube.com/v/DxlY_cdho-c

Use QUALITY ingredients!(Recipe Tip #6)

• Essential transferrable skills.

• Emphasize concepts vs. mechanics.

Don’t Be Afraid to Shake It Up(Recipe Tip #7)

• Changing the assignment and worksheets to match the needs of the students.

• Always room for improvement.

Dinner is Served: Redesigned Content

http://guides.libraries.uc.edu/fye

Similar Ingredients, Different Dinnerhttp://guides.libraries.uc.edu/SW102

Presentation Is Important(Recipe Tip #8)

• Friendly and accessible delivery method.

• Technology & format we can control.

• Modular presentation.

What’s in a Name?

• (A useful tip we did not follow): Give your recipe a memorable catchy title

• Do you have great catchy recipe titles?

Chicken Cordon Bleu

Bœuf Bourguignon

Floating Island

ufEggs Benedict

Spotted Dick Drowned

Baby

“After a good dinner one can forgive anybody, even one’s own relatives.”

Oscar Wilde

Let’s Get Serious:What Did the Tasters Say?

• They came in for seconds… and thirds (4,499 visits during Fall 2012)

• What did they learn? (pre- and post test)• How did they do with

the assignments?

What Did They Say in Their Reviews? The Most Useful Things Students Learned

from the Guide

Quality sites.

Finding books and articles online from the UC

library.

I can access it off Campus as a commuter.

Learning about citations.

That information found by Google can't always be trusted.

The most useful thing I learned was to tell whether a source was fully credible or not.

How to specify certain key words and include extra ending and narrow down sources.

Recipes for Cooks https://sites.google.com/site/uclresearchcafe/

Cooks need training

Image credits• Chefs on a Shoestring http://en.wikipedia.org/wiki/Chef (modified)• Keep it Simple http://whatscookingamerica.net/Beef/cabernetfilet.htm (modified) • Get Inspired http://makingmuffinskeepsmesane.blogspot.com/ • Too Many Cooks http://www.presentermedia.com/files/clipart/ • Making a List

http://blogs.reuters.com/shop-talk/2010/09/13/check-out-line-grocery-shoppers-making-their-lists-checking-them-twice/

• Quality Ingredients http://www.art.com/products/p13721251-sa-i2713698/healthy-ingredients-quark-milk-juice-cereals-on-grass.htm

• After Dinner http://www.caryjurriaans.com/wp-content/uploads/2011/04/AfterDinner1.jpg

• What Did the Tasters Say http://tschoerda.blogspot.com/2006_10_01_archive.html • Mr. Yum http://www.cottonfactory.com