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THE TOWER
OCT. 17, 2013
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THE INDEPENDENT VOICE OF KEAN UNIVERSITY
Basic Algebra remedial classes double in size
SEE PAGE 3
By Marisa Gallagher and Keanu Austin
ON CAMPUS
HIPSTER is Happening 04
The Basic Algebra remedial course that 600 freshmen are taking has doubled in size to about 50 students per class because of a new teaching method implemented this semester. Kean’s general education department has adopted the math emporium model for its Basic Algebra course, which is being taught using a Smart Board and laptops. Twelve sections for the course are running, all with a capacity of 50 students, according to data from KeanWise’s course registration system accessed in mid-September. Up until the previous semester, the Basic Algebra course had no more than 25 students per section. The course is required for new freshmen who failed high school math or performed poorly on placement tests. “Last semester, I had 80 students in four courses. This semester, I have 140 students in four courses,” said a math professor when asked about the change in her class sizes. The math emporium model is designed to accommodate large
to understand the new philosophy of teaching and redesigned setting involved in the emporium model. “I am not sure Kean has made the commitment to train the instructors,” said Dr. Kathleen Henderson, President of the Kean
“Twelve sections for the course are running, all with a capacity of 50 students.”
Heavy LiFTING
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learning groups. The National Center for Academic Transformation’s website provides suggested methods for teaching the emporium model and offers information on the type of training instructors need to teach the method effectively. The NCAT’s website stresses that instructors need adequate training
Photo: Marisa Gallagher
A Smart Board being used as an aid to teach a Basic Algebra class.
University Adjunct Faculty Federation, in an email. “The suddenness with which this was introduced made it seem as if it was a decision made to save money more than anything else.” According to Henderson, the decision to increase class sizes was supposed to be done through collegial procedures established at
Kean, which she charged was ignored in this case. Discussion by the administration to increase class sizes, said Henderson, should have been run by the following university faculty senate committees: University Curriculum Committee, Academic Standards Committee, Academic Technology and Multimedia Committee, Student Retention Committee and Assessment Committee. Requests to the math department and the general education department for information and interviews to discuss the changes were referred to university relations. Three visits to the office of university relations, as well as emails to three different people on the staff were unanswered. “These are students who could not pass basic high school math
the first time,” said Henderson in an earlier email. “They need individual remediation.” Henderson added that size does not necessarily matter in an emporium. “If well-designed, it can support large classes. However, the trick is to make sure it is structured properly,” she said. “If you are saying that the large courses use adjuncts and they have not been given proper training, then that is a problem.” The NCAT highlights the importance of implementing required lab hours, which Kean has done. Each basic algebra student is required to attend 10 tutoring hours per semester. They and students from different math courses can also practice their skills on a laptop anytime during the 18 hours of open lab per week.
A&E
Liberty Hall farmers’ market provides alternatives for student diets
BATTLE OF THE ALBUMS 07 SPORTS
Photo: Kyle Lawrence
El Lechon de Negron has great chorizo empanadas.
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By Kyle Lawrence
Managing a proper diet as a student can be rough. Many students survive on a meal plan of fast food and Starbucks. But a local farmers’ market provides an alternative for the healthconscious student. There’s no doubt that Kean University does its best to provide its students with a variety of food choices. We have a full-fledged cafeteria with food from many cultures, a buffet set up for the resident students and a miniature café with some less greasy alternatives. The Cluck-U, which has appropriately re-branded itself as the Cluck-University, even accepts Cougar Dollars as payment.
But for those looking for a change of pace, or maybe something a little more organic, you only need to head over to the Liberty Hall Mu-
also goes to Ursino [the university restaurant operating within the STEM building], and we also serve local food producers here by bring-
Cream Truck, and what we do is we make ice cream with liquid nitrogen,” said Deming. “We take milk, cream and sugar, which is organic, like our flavors, put it in a bowl, mix it up, and make ice cream in about 30 seconds.” This process makes the ice cream lighter and smoother than regularly prepared ice cream. “The ice cream is very, very creamy because the fast process keeps ice crystals from forming. And there are no artificial flavors or preservatives in our ice cream,” Deming said. The ice cream’s toppings, which include pretzels, caramel and nuts, can be made to accommodate vegan customers. Another stand had something almost as sweet as ice cream on sale; honey. Aaron Daniels is a 21-yearold beekeeper from Newark and has been selling his honey for a while, and he enjoys the job. “I make sure the bees are healthy to produce high quality honey,” Daniels said. “It’s my first year at
“We are a vehicle for getting locally grown foods and other fresh produce out to the community.” seum across campus to the Liberty Hall Museum Farmers Market. “We are a vehicle for getting locally grown foods and other fresh produce out to the community,” said Susan De Pauw, market manager and graduate of Kean University. “We operate out of the farm here on campus, which provides us with a variety of produce. This produce
ing them in to sell their products at our market.” One of these local food producers that caught my eye was the Freezy Freeze Ice Cream Truck, which has a peculiar way of making ice cream. Andrew Deming, who coowns the business with Meghan Deming, explains what makes their ice cream unique. “We’re the Freezy Freeze Ice
the market, though I sell at other places too.” Other food trucks such as El Lechon de Negron offer authentic Puerto Rican cuisine, where pork is the meat of the moment. There were other stands selling fully cooked Italian meals, fresh produce coming right from the campus farm, and a lemonade stand run by continued on page 3 Kean stu-