By Matthew Brett
Failure is often something we shy away from, but Dr. Erik Driessen uses it to reflect on current trends in clinical education and assessment at an upcoming presentation on May 23 and Faculty of Medicine community members are encouraged to attend.
Details and registration here.
Thursday, May 23
4:00 p.m. – 5:30 p.m.
McIntyre Medical Building
Meakins Amphitheatre, 5th floor
3655 promenade Sir William Osler
Dr. Driessen is a Professor in Medical Education and Chair of the Department of Educational Development and Research in the Faculty of Health, Medicine and Life Sciences, at Maastricht University. He is also the Editor-in-Chief for the journal Perspectives on Medical Education.
Focusing on the implementation and consequences of modern clinical education, Dr. Driessen will share possibilities for improving clinical education and assessment.
“I hope to inspire people to educate for excellence,” Dr. Driessen said of his upcoming presentation. “Clinical practice and clinical education has changed dramatically the last two decades. To address these changes, we have implemented educational innovations, and some of these innovations in our clinical education appear to work different than we expected. We can learn from this clash between theory and practice to help prepare our future health care work force.”
Dr. Driessen is interested in topics such as learning and assessment in the workplace, mentoring, and the use of portfolios for learning and assessment. He is active in education across different cultures.
This presentation is part of an ongoing series called MedEd and HSE Rounds jointly organized by the new Institute of Health Sciences Education and the Faculty Development Office.
The event will be of interest to everyone in health care education from faculty to students, residents, educational scholars to directors and leaders responsible for education in clinical and academic settings.
Sharing a personal note, Dr. Driesen had hopes of becoming a professional cook and stumbled into his academic career by chance. Cooking is all about experimentation, failure and refinement.
“I still love to cook,” he said of his hobby. “In every city that I come to, I look for special places with nice food. It’s also a good way to get in contact with people. When I look back, I think it’s much better to cook as a hobby than as a profession.”
We look forward to seeing what Dr. Driesen and discussion participants cook up at the May 23 presentation.
May 10, 2019