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08 December 2021 | Story Nonsindiso Qwabe
Dr Bernard
Dr Eleanor Bernard heads the Centre for Teaching and Learning on the Qwaqwa Campus.

“I realised that our students are not regularly exposed to and immersed in an English first language environment. So, for two years, I created control groups and tested how to implement a film club to support their language learning as well as engage them. In the end, I created a framework that university language teachers can use, with very specific guidelines as to how to make it successful.”

For her PhD study in Higher Education Studies, Dr Eleanor Bernard created a play on traditional learning by implementing a film club as a way of enhancing the basic interpersonal communicative and English literacy skills of non-native speakers on the Qwaqwa Campus. Dr Bernard is the Assistant Director of the Centre for Teaching and Learning on the Qwaqwa Campus. She will be graduating with her PhD in Higher Education Studies during the December 2021 graduations. The title of her study is: Implementing a film club to enhance English second-language students’ basic interpersonal communicative and basic English literacy skills.

Building on her passion for language learning and acquisition, Dr Bernard wanted her study to be a fun and interesting way of enhancing the already existing General English language module by creating a space for exposure and social interaction. She did this by forming student groups that would regularly watch films and opened spaces for engagement as a way of focusing on the language development of the students.

“The highlight for me was sitting in a university lecture venue, while watching Tsotsi or Pitch Perfect with students, and seeing them interacting, laughing, and enjoying a usually very serious space. Also, the wonderful discussions they shared on Blackboard around elements such as lobola, or stereotypes. Lastly, seeing how by the end of the year, they would walk into my office and interact with me more confidently in English,” she said.

Language studies has been a part of her academic journey from her Honours qualification. She has an MA degree in Language Studies from the UFS. She said working on the Qwaqwa Campus with language and literacy modules, she loved the process of watching students blossom as they gained more confidence in using the English language. “I especially love receiving a student at the beginning of the year, who you can see struggling and almost battling through the content and the skills. And then to see the change by the end of the year, and how their confidence increased.”

‘No learning can take place without engaging students’
She said she hoped faculties would also see the value of focusing on the language development of students as a baseline for academic literacy skills development.

“No learning can take place without engaging students, and there are so many guidelines and practical ways to ensure this engagement, including in language learning. Student success is not just about performance or final marks, but also about students completing a year where they have interacted with others and learned to care for them, where they have been changed to want to impact societies and communities, and where they have acquired skills that they will use when they enter the world of work.”

News Archive

UFS academics serve high in ranks of Cereal Science institutions
2017-10-10

Description: Cereal Science Tags: Cereal Science

Dr Angie van Biljon, Senior Lecturer in the Department of Plant Sciences at the University of the Free State (UFS), was elected as president of Cereal Science and Technology South Africa (CST-SA) at their bi-annual general meeting, in Pretoria.

Prof Maryke Labuschagne, Professor in Plant Breeding at the UFS and official representative of South Africa in the American Association for Cereal Chemists International from 2007, was re-elected as the South African representative to the American Association for Cereal Chemists. She attends the annual conference in the US as well as the International Association for Cereal Science and Technology (the European counterpart of AACC) regularly. “I use these conferences to report on the research done by the research team at the UFS on gluten protein, baking quality and nutritional value of cereals,” she said.

Prof. Labuschagne was also involved in a training course for the baking industry. 

Both Dr Van Biljon and Prof Labuschagne are involved in research on wheat gluten proteins, which is critical to the baking industry. CST-SA is a platform to disseminate this and other research, not only locally but also internationally. The aim of this society is to advance cereal science and technology both in the public sector and in the industry of Southern Africa.

CST-SA creates an opportunity for staff and
students working on cereals to interact
with the industry. This prevents research
from being just academic and creates
an opportunity to bring the research and the
industry together.

Wheat research not just academic
According to Prof Labuschagne CST-SA creates an opportunity for staff and students working on cereals to interact with the industry. This prevents research from being just academic and creates an opportunity to bring the research and the industry together. This has been very useful for students at the university working on cereals, as they have made presentations at the “New Voices” symposium, a forum for postgraduate students to present their research.

“Through CST-SA we have also, through the years, presented our research on an international level at the annual meetings of the American Association for Cereal Chemists and the International Association for Cereal Science and Technology,,” said Prof Labuschagne.

The science of cereals
CST-SA is an association of organisations and individuals, from both the private and public sectors, who are actively involved in the science and technology of cereals. Its aim is to promote the dissemination of knowledge and information on cereal science and technology through meetings, publications, workshops and other means. CST-SA also organises training courses for the industry. In the past years there was a course for the baking industry and one for the milling industry and also the “New Voices” symposium”.

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