Patty Kohler-Evans, EdD, and Chayla Rutledge

When a family gathers around the table to share a meal, the one who prepared and served the fare most likely spent time pondering the recipes, considering the meal’s consumers, and selecting the right balance of protein, carbohydrates, fruits, and vegetables. As in the kitchen, so it is in the classroom. Faculty also ponder content, consider the lesson’s recipients, and select the right balance of lecture, group processing, and independent demonstration of competence. We decide upon our objectives for the lesson and we build our processes around the objectives, seeking to ensure that we reach everyone in our classrooms, online or face to face.