critical thinking in different chocolate methods and recipes
In my class of chocolate pastry Arts,after demos and complete video on how to temper, mold and shape chocolate, students were separated in groups then proceeded on their own ability and shared experience on those different methods and techniques. Final product and results on different practices were analyzed and explained on the outcome of quality and right timing among students.
Hi Pierre,
Students were able to see and hear before being turned loose on their own. This is a good way to reach various types of learners. The real test comes when they have to apply what they have learned, thus promoting critical thinking.
Patricia Scales
I saw the word chocolate and knew this had to be good. Sounds like you have many great opportunities to incorporate active learning into your Pastry Arts.
One take away from the lesson I wanted to review is hands on learning isn't always active learning. I recall the example in the module was having students copy down vocabulary words in groups is definitely an example of students being active but not active learning. As I reflected on the content I realized I was using many scenarios of hands-on learning that kept students active. Now my next task is to transition these hands-on activities into active learning by ensuring the students are actively perusing the content on their own.
Just not sure how I can incorporate chocolate into a health education course!
