Michael Holik

Michael Holik
  • Associate Professor
  • Department: Nutrition
  • Institution: West Chester University of Pennsylvania
  • Email: MHolik@wcupa.edu

Education

  • 2016 Doctorate in Education Leadership Lindenwood University
  • 2009 Master of Science in Technology Education University of Central Missouri
  • 2006 Bachelor of Science in Hospitality Restaurant Administration Missouri State University
  • 2001 Associate of Applied Science in Hospitality Management Ozarks Technical Community College

Research Interests

Teaching Pedagogy

Opportunities

Work Study Positions Available: No

Grant Funded Positions Available: No

Course-Credit Research Opportunities Available: No

Volunteer Research Positions Available: No

Biography

My teaching philosophy starts by always remembering what it felt like to sit where my students are sitting today. I constantly work on creating an environment that celebrates inclusion, where students can feel safe to learn without judgment. Being able to connect classroom theory with the reality of the workplace is an invaluable component of my instruction. Since theory exits, there must be a reason for it, and when it does not match reality, I challenge my students to think critically to discover meaning and understanding to find solutions for problems. I believe in teaching the basic foundational skills. Conceptual, teaching the value of decision-making in problematic situation, technical, teaching physical execution of job duties, and interpersonal, teaching students the value of self-awareness, social-emotional intelligence and their relationship to approachability and relatability when dealing with others. I believe in casting the shadow of leadership I want to walk in myself.

Contact Information

Phone: 610-436-2265

List of Publications

  • Holik M, Davidson P. (2023). Students Ability to Self-Regulate in a First-Year Experience Health Sciences Course. The Internet Journal of Allied Health Sciences and Practice, 21(3), 1-6. Holik, M. & Subach, R. (2021). Using the Food Systems Theory Model to Help Determine if the HyFlex Model is the Future of Didactic Nutrition and Dietetics Programs . NDEP-Line 2021
  • Winter: 11-18. Holik, M., Heinerichs, S., & Wood, J. (2021). Using experiential learning to enhance student outcomes in a didactic program in dietetics foodservice management course. The Internet Journal of Allied Health Sciences and Practice, 19(1), 1-7. Holik, M. (2019). The Flipped Classroom and its Impact on Student Engagement and Academic Performance in a Culinary Arts, Career and Technical Education Program. The Journal of Research in Technical Careers, 3(2), 74-96. Holik, M., Davidson, P., & Wood, J. (2019). Making the connection through experiential learning: Understanding the role of a registered dietitian in one aspect of foodservice management. NDEP-Line 2019
  • Fall: 23-28. Holik, M. (2017). Wake Up Instruction with Action Research Techniques, 92(4), 52-55.