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www.roehamptonstudent.com
ACADEMICAcademic Learning AdvisorsAcademic Learning Advisers
(ALAs) offer a range of learning development opportunities for
students. In addition to seeing us in your taught programmes, we
deliver a programme of skills workshops throughout the year across
the University.
ALAs also offer one to one appointments and occasional drop-in
sessions. Whatever your year or discipline, there will be an ALA
that can assist
What we can assist you with:
ALAs can assist you with developing a wide range of skills to
use in your academic writing, presentations and when taking
examinations. These key skills include: Active Note Making Critical
Thinking Essay Writing Punctuation and Grammar Referencing and
Avoiding Plagiarism Exam Preparation Time Management Presentation
Skills Dissertation Planning Understanding Tutor Feedback
We do this by:
Working with you in your taught programmes Seeing you for
one-to-one sessions by appointment throughout the term Holding a
number of Skills Seminars throughout the year What we cannot do:
Proof-read your essays (although we can teach you effective proof-
reading techniques) Make changes to your assignments (although we
can inform you generally about what changes we would suggest you
make) Evaluate or mark your assignment (although we can advise you
on whether or not you are meeting the criteria of an
assignment)
Who learning advice is for:
All students, regardless of year (Undergraduate or Masters) or
discipline can have access to ALA assistance. Whether you have just
started university and are unsure what is expected of you in your
modules; you want to improve your marks overall; you have been away
from university for a while and need a refresher; or you simply
want some advice on whether or not you are on the right track, you
can contact your local ALA to make an appointment.
If your ALA is unable to answer your question or help you,
he/she should be able to refer you onto someone else in the
University who will be able to assist you.
Contact information:
You can find all of the ALAs details on the Academic Skills
Development Moodle page at the link below. On this page you can
also access/do the following: PowerPoint presentations from group
seminars Activities to enhance your learning Book a 1:1 session
with an ALA Book a place on a Study Success session Fine a wide
range of additional information
Other useful contacts:
English Language Unit: Adrian Chapman [email protected]
Sarah Gartland [email protected] Disability and Dyslexia
Support: Student Services [email protected] Student
Welfare Officers Will Cooper: [email protected] (Digby)
Ejiro Ejoh: [email protected] (Whitelands) Anne-Marie Joyes:
[email protected] (Froebel) Belinda Stott:
[email protected] (Southlands) Health and Well-being
Adviser: Stephen Messinger
Health&[email protected]
Fresh Newspaper
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FEATURES AND FOODA Freshers GuidePart 2:
CookingInspirationKnowledge, inspiration and imagination are three
words that can be associated with successful cooking. Knowledge
doesnt come from your head (initially), it comes from recipe books,
magazines and more. Once these resources have taught you something
(for example, that a certain herb works with a certain meat) you
then become inspired to try something new, incorporating what you
have learned. Suddenly this cooking lark is becoming more
interesting. But before all that you need inspiration. So below Ive
listed some potential sources of the stuff:
BooksThere is an ever expanding plethora of recipe books
available today, and many of them are dedicated student cook books.
Because of this huge amount of choice I decided to avoid all the
student books and bought Jamies Ministry of Food. I did this simply
because of bold tag line: Anyone can learn to cook in 24 hours. I
assumed that it must be for the ber novice such as myself. It
turned out to be more comprehensive than novice; the sheer range of
recipes is staggering and I have barely scratched the surface of
its contents. Admittedly it has to be said that it could be simpler
(i.e. less ingredients to save the hard up student money). Still,
the point is that it taught me a lot the Spicy Moroccan Stewed Fish
recipe proved somewhat revolutionary to me and inspired me to keep
trying new dishes with new ingredients I have never tried before.
At the end of the day you cant really go wrong with a good recipe
book.
MagazinesThese are great. What you are essentially getting is a
short monthly cookbook for less than a fiver. The recipes are often
varied and economic, as well as being conveniently seasonal. In
addition, they have pages of advice, sections where you can send
your own questions, and random yet useful titbits of information
you probably wouldnt find in a recipe book. Hurrah for
magazines!
The WebProbably the best thing about the web is that the recipes
are free, and the fact that others can often rate them. The only
downside is having to print/copy down the recipe unless you wish to
risk griddled laptop. Another great thing is that websites will
often have forums where you can ask questions and discuss matters
with other people. Also, websites such as the BBCs GoodFood one
have very useful help pages with basic tutorials and the like.
Check www.bbcgoodfood.com and www.deliciousmagazine.co.uk for a
mind-boggling range of recipes. TV chefs websites also tend to host
some rather good recipes too. Check jamieoliver.com and
raymondblanc.com for starters.
TelevisionLittle needs to be said about this, but watching
programmes like Masterchef is simply inspiring - theres no other
way to put it. Check Youtube (search 4od food) and BBCs iPlayer,
both of which have some quality content. A great way to get the
reluctant chef inside you into the kitchen.
Cooking Itself
When Following Recipes...
- If youre not sure about some of the ingredients, look them up
on the supermarkets website. You can then work out how affordable
the meal is.
- Always allow for far more time than you think youll need.
Recipes always take longer than their authors say they will! Also
bear in mind the weighing of ingredients, the clearing up, washing
up and drying up. I would always give about two hours for the whole
process (including eating).
- When cooking for just yourself, cook enough for two servings
and then fridge half and eat it the following day, or freeze it if
applicable. It makes the time spent in the first place all the more
worthwhile.
- Be sure to read the recipe through before going into it that
way you can always foresee any potential problems that may
arise.
A Couple of other tips:
- Cook for your flatmates. Not only is this convenient, as you
will be able to buy ingredients in proper quantities/not have
irritating leftovers, but those who you cook for will love you for
it (unless you poison them). This also has the potential benefit of
them returning the favour, meaning you wont have to cook on another
evening. Yay!
- Desserts. Most people love a great pud but when having to make
main meals for yourself, you really wont want to spend the time on
something so seemingly insignificant. A great way, however, of
getting an excuse to make one is to make a bargain with a mate.
Make a dessert for them (and yourself) in an exchange for them
making a main meal for you. It should work.
- Freezing. Most shop bought food will tell you on the label
whether it is freezable or not. If so the general rule is something
like this: Freeze before the use-by date. Most frozen goods will
last for 1-3 months in the freezer. To defrost, leave out over
night (or day), or if in a
rush it is possible to defrost in a microwave (just be careful
not to over do it). Once defrosted, a food should be eaten
relatively soon, and not refrozen. However, if, for example, your
frozen food was mince beef, once defrosted and then cooked properly
it can be refrozen. After it has defrosted the second time, be sure
to consume it sooner rather than later and dont refreeze again.
- Tinned food is a great time saver. Nothing fancy needs to be
done, simply heat it in a pan a microwave. Make sure to stock up on
cans and tins.
- Ready Meals and Take-Aways. Ready meals are fine now and
again. Theyre not all bad, can be cheap, and save time. Just dont
live off them. Take-aways are always nice but go easy on them
theyre often very much less than healthy and will put a rather
large dent in your wallet.
- Finally, be creative, experiment and have fun!
Jason Alexander Wain
