Student Interview Questions
I plan on interviewing an undergraduate student. My main goal is to determine the students'
understanding of the differences between yield grade and quality grade in
beef cattle.
1.
Beef carcasses quality is determined by two
grades. What are they?
2.
Define yield grade and quality grade.
3.
What criteria determines yield grade?
a.
What are the five yield grade classifications?
4.
What criteria determines quality grade?
a.
What are the 2 major factors that determine
quality grade?
5.
Does beef yield (wholesale cuts) differ
depending on type?
6.
What are the classifications (4) for “young”
carcasses and the (3) classifications for the “old” carcasses
7.
If carcasses are bruised how does this affect
the overall meat quality? price of the product?
and retail ability?
8.
Do you know who determines yield grade and
quality grade?
9.
Are all beef cuts given a yield and quality
grade?
10. Do
you feel that you understand the importance of yield and quality grade?
My comments for you are very similar to those that I left for Carrie. I think this is a good topic from your discipline. Just remember that the purpose of the interviews is not to verify that they know facts, but rather to uncover the student's conceptual understanding. How do they relate key ideas together? Questions 1, 3, and 4 (among others) are probing facts, and are unlikely to solicit more than one work or short sentence responses. I think you take the essence of questions 5 and 7 and rework them into a context rich problem that you ask the interviewee to reason through. Something that they would be asked to do "in the real world". Perhaps tell them that they are in charge of maximizing beef yield, and then give them two cases with varying information, and ask them to determine which one is going to be best. That way in solving the question you would get an idea of their knowledge about things like quality grade and classifications, etc.
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