August 23, 2007
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WILLIAMSBURG, VA -- Mason Master of Accounting (MAcc) students found themselves in an unusual classroom after just two days of orientation. Instead of an internet connection and a whiteboard, they had some spices and a pretty sharp set of knives. The day’s lesson was not equity valuation or financial reporting, it was dinner.
Forty-four students who had known each other a little more than 48 hours were divided into groups of three. Each group was given a list of ingredients and the assignment was to make dinner. While food and spices were plentiful, cooking tools and stove access were limited. The goals of the evening were two-fold: obviously, prepare a dish that tasted good, but the more enduring goal and experience was developing the teamwork and cooperation needed to get to the first.
“We are constantly looking for new settings in which to teach and |
learn,” said Priscilla Case, director of the Master of Accounting Program. “Teamwork and cooperation are critical to success in business. Cooking was one of several ways in which we challenged the students to problem-solve and channel their energy toward a common goal.”
The teams quickly got down to business starting off with a consultation and division of duties. Once the quesadillas and shish-kabobs started appearing, it was clear that the group would meet their shared goals and not go to bed hungry.
“I was skeptical when they first told us about tonight since I’m not a cook,” Taylor Rosa admitted. Rosa was among several who felt the same way. But by the end of the evening, many agreed that the teamwork skills really paid off and some even admitted that their cooking skills had improved.
To learn more about the Master of Accounting Program, click here.
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