Media Production Class

Closing Thoughts

This Media Production class has helped me strengthen my communication skills through technology by introducing Final Cut Pro, Adobe Photoshop, and Rock Band to me. Before taking this course, I did not have the necessary knowledge that I now have to make media projects, edit photos using Photoshop, and create my own podcasts using Rock Band. The class has also helped me learn how to effectively use a voice recorder and microphone to conduct interviews and by editing these interviews, I have more knowledge on how to speak when I am being interviewed.

The class has helped me strengthen my communication skills visually by teaching me how to effectively take photos and videos by using the 5 shot rule. By understanding the different angles and distances including close up of hands, close up of face, over-the-shoulder shot, medium shot (head and shoulder only), and a wide shot (full body shown). I also gained knowledge on where the best places to shoot pictures and videos is, like shooting in brightly lit areas, preferably outside in the sunlight and also using the rule of thirds.

Finally, this class has helped me strengthen my interpersonal communication skills by giving me a stronger confidence when getting interviewed which has been very helpful for me because this year I have already been interviewed for volleyball post games twice, and I have felt a lot more confident than past years speaking in front of a camera. It has also helped by helping me know the best ways to talk to my interviewee’s if I am conducting the interview, taking pictures, or video of another person. Overall, I think that this class has helped me improve my communication skills in multiple areas tremendously and will be strong skills to add to my resume.

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Fall Treats

Pumpkin Chocolate Chip Cookies

 

The chef is Senior Management Major, Tarine Grace. This video shows her cooking a signature Fall dish.
Ingredients:
• 1 cup of canned pumpkin
• 1 cup powdered sugar
• ¼ cup brown sugar
• ½ cup vegetable oil
• 1 large egg
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups white flour
• 1 cup semi-sweet mini chocolate chips
• 1 and 1/3 cups milk chocolate chips separated

Instructions
1. In a large bowl, add in ONE CUP of canned pumpkin (not pumpkin pie filling and not an entire can of pumpkin), powdered sugar, brown sugar, vegetable oil, the egg, and vanilla.
2. Beat until completely smooth. If desired add in the food dye. This gives the darker more “pumpkin looking” cookie.
3. Without stirring in between these additions, add in the cinnamon, pumpkin pie spice, baking powder, baking soda, salt, flour, and both types of chocolate chips (1 cup of the milk chips).
4. Now with everything layered on top, beat together all of the ingredients until *just* combined.
5. Cover tightly and chill the dough for at least one hour up to 10 hours. Chilling is not necessary but it gives you the bigger pumpkin bakery-style cookies.
6. When ready to bake, preheat the oven to 350 degrees F and line a large tray with parchment paper or a silpat liner. Place 6 mounds of the dough on the cookie sheet. Scoop the dough to make a higher ball dough rather than a wide ball of dough. Use about 3 tablespoons to 1/4 cup dough to get the large bakery style cookies.
7. Don’t do more than 6 cookies or they will run together.
8. Bake for 12-15 minutes (slightly under-bake for best results of getting a soft and chewy cookie) and remove. Use the remaining 1/3 cup of chocolate chips to place on the cookies right out of the oven if desired.