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CURRENTS IN TEACHING AND LEARNING
VOL. 2 NO. 1, FALL 2009
PROGRAM REPORTS
La Nouvelle Cuisine Française:A Case Study in Active Program-Building Kirsten Halling and Marie Hertzler
Abstract Employing metaphors from French cuisine, this article details successful strat-egies for reviving moribund academic programs and transforming them into chefs d’œuvre. The authors give their own tried-and-true recipes for creatively combining academic innovations, adjunct mentoring, extracurricular activities, pro-active student advising, and service learning opportunities to produce responsible, engaged, and professionally active students. Mindful that academic programs cannot thrive in a bubble, the authors promote the benefits of commu-nity outreach and articulation between high-school and university classrooms, key ingredients in the program’s growth and reputation.
Keywords French program, articulation, extra-curricular, service learning, outreach
I. A New Context for French Programs: Mijotons des idées(Brewing up some ideas)
Expressing the Problem: M’aider (May Day) In 2000, the French language program at our university began a new strategy for program-building. at year, there was a total of one major and two minors in French. By 2007 the number had grown to thirty-five declared majors and thirty minors, and the commencement ceremony saw twelve majors and fifteen minors proudly march to receive their B.A. degree. At last count, in the Fall 2008 academic quarter, there were forty-six declared French majors and more than thirty minors. How did this program expan-sion come about? What ingredients were combined to bring such stunning growth? Four major areas together provided the necessary chemistry to turn a navet (a turnip, a flop) into a delectableCharlotte: faculty engagement with students, student participation in learning through service, curricular diversity and innovation, and program outreach. Our intention in writing this paper is to help other academic programs in distress by explaining how we were able to define the obstacles facing our profession at large and how we turned the
WORCESTER.EDU/CURRENTS
CURRENTS@WORCESTER.EDU
Kirsten Hallingis Associate Professor of French at Wright State University in Dayton, Ohio, and President of the Ohio Chapter of the American Association of Teachers
of French. Her research interests
include Contemporary French and
Francophone Literature, Film and
Culture, and Second Language
Acquisition.
Marie Hertzleris Assistant Professor of French at Wright State University in Dayton, Ohio, and Secretary-Treasurer of the Ohio Chapter of the American Association of Teachers
of French. Her research interests
include French Canadian Literature,
Film and Culture, and Second
Language Acquisition.
Halling & Hertzler –La Nouvelle Cuisine61
