COURSE SYLLABUS

Instructor:

Timothy N. Chamblee

103 Hill Poultry Science

325-3374

tchamblee@poultry.msstate.edu

Course objective:

After completing this three course series you will be able to prepare and present effective oral presentations. You will become more effective, confident, and comfortable while speaking to an audience.

Course Structure:

Students will be required to take all three of these courses and will give two 10-minute presentations in each course. The first presentation in each will be prior to mid-term and the second will be after mid-term. This will allow the student to incorporate feedback from the first presentation to make improvements in their presentation techniques prior to making the second presentation.

Topics should be related to some phase of the poultry industry, which can be very diverse. The topic will be chosen by the student and the student must submit a one page abstract two weeks prior to the presentation. Each student not giving a presentation will fill out a critique sheet that will be given to the student so that they can determine how they performed. Grades will be determined by the following criteria:

Length of Presentation	30%
Topic Selection	10%
Delivery	20%
Knowledge Of Topic Presented	20%
Eye contact	10%
Class Participation	10%

Grade Scale:

90-100	= A
80-89	= B
70-79	= C
60-69	= D
< 59	= F

Class Schedule:

Class 1 -	Poor presentation techniques
Class 2 -	Effective speaking
Class 3 -	Effective use of visual aids
Class 4 -	Giving effective presentations
Classes 5- 15 -	Student presentations

POULTRY SEMINAR CRITIQUE FORM
P0 3021/4031/4041

Speaker:__________________________________________

Time:Started___________ Finished___________ Minutes___________

Topic Selection	Delivery
Excellent ____________	Excellent ____________
Very Good __________	Very Good __________
Good _______________	Good _______________
Fair ________________	Fair ________________
Poor _______________	Poor _______________

Eye Contact	Knowledge of Topic
Excellent ____________	Excellent ____________
Very Good __________	Very Good __________
Good _______________	Good _______________
Fair ________________	Fair ________________
Poor _______________	Poor _______________

Comments:
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

Critiqued by:_____________________________________

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Last modified: August 18, 2005
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