There are some individuals who tend to skip the instructions. They may simply pull out the parts and try not to lose the screws and other tiny pieces. Then, if necessary, they may read to find out why something isn’t working.
Long ago, my mother would frequently make fried rice. To my sister and me, it was a treat and something Asian to us because of the stories our mother would share as a Filipina growing up in Canada. She would use the rice she made from the night before and combine it with only a few items. She did not follow any recipe. She put about this much rice into a pot, rinsed the rice, put about this much water into the pot, measured it (sort of) with her finger, and put it on the stove. It was perfect every time. To this day, I still make it the same way. My daughter once asked, “How much rice and water do you put into the pot?” I said, “About this much,” then showed her.
If we had fried rice for breakfast it might have eggs and sausage mixed in. Other times our mother would add other items. The final ingredient was soy sauce.
If you look online for a fried rice recipe, you will find hundreds of variations. Some add a specific amount of onions, others add carrots. Some use no meat. Some have no soy sauce. Some add peppers and nuts. When one looks at a recipe, do they follow it exactly or vary it to one’s taste?
Some people like to cook freely, or just open the package and start building, because they are good at putting things together. Some do this because it is fun, a challenge, or they like a puzzle. Others will look upon those who do that do with a curiosity, a sense of doubt, or even a kind mocking. They believe that reading the instructions, or following the recipe, makes more sense as the first step, is fun, and doesn’t result in mistakes. It might even result in better taste.
This is the sort of thing that happens all the time at Humboldt State, which is a “learning by doing” campus. Humboldt believes in trying it out, tinkering, and experimenting. We want our students to really experience how something works, which helps them understand better than just reading or hearing about it. Of course, as an institution of higher learning, we place great emphasis on being able to read the recipe and instructions, but we also want students to be able to create the recipe and instructions.
Our faculty put in the extra work to integrate experiences all through the curriculum. In fact, this way of teaching has been a part of our campus culture for so long that many don’t fully appreciate what an amazing model we’ve created. At Humboldt, we embrace “learning by doing” in a big way, and it’s the perfect fit for the opportunities on the North Coast. At the national level, there is good evidence that it benefits our students.
More than 25% of courses at Humboldt State include an experiential component — like a lab, internship, service-learning, research project, performance, study abroad, or similar. That is one of, if not the, highest level in the state. In a recent survey, 79% of our seniors said they had taken part in at least two of these types of activities, which is much higher than the comparison campuses.
These are the forestry research projects, the anthropology digs, the outings on the Coral Sea research vessel, the art shows, the theater performances, the class projects with local businesses, and so many other examples. Our students value these experiences, and we frequently hear from alumni about the lasting impact they made.
The hands-on approach is promoted by educators nationwide, with an emphasis on the need for students to discuss and reflect upon their experiences. Educators say that hands-on learning helps students to see patterns and apply their knowledge to future challenges. It enhances interdisciplinary learning, civic engagement, cultural awareness, leadership, and other career skills. An article from the Association of American Colleges & Universities highlighted the value of experiential learning within liberal studies, saying that it increased the likelihood students would use their learning throughout their lives. Other educators even say that hands-on learning adds a stronger emotional connection to the material, making it more meaningful for students.
This is, in part, why you hear about Humboldt pursuing a formal designation as California’s third polytechnic. One of the hallmarks of a polytechnic is that it embraces “learning by doing,” and we want prospective students to know that is something they will find at Humboldt.
Does anyone follow a recipe when making fried rice? Who loves soy sauce on their fried rice?
Be well.
Dr. Tom Jackson Jr. is the president of Humboldt State University.
