ED 106 part 2
I really liked the overall concepts that were addressed in the second section of the course. The helpful tips for forming learnng groups is what I will walk away with the most and will be trying in my classroom. I often find it a creative challenge when pairing my students up in a group and after reading this section I now have several new ideas and ways that I can mix it up and keep a fresh and energetic atmosphere in my course. I find that the students thrive and are generally more pleased when there is variety in the day to day learning activities that they participate in.
In the culinary profession, teamwork and working in and with groups is essential. By grouping students and having them work on producing a recipe, for example, gives them a chance to cooperate, divide workload and tasks, and even enhance communication and develop professionalism.
I agree regarding adding energy and additional experience/perspectives to class. I certainly agree with the material that no more than 5-6 students is appropriate, but personally have had the best results at the 3-4 range. I have found this to make sure all students have substantial input in the endeavor or project.
