Hands on learning
Most of the students we get here are hands on learners. They have been around cars and that is why they choose this course.
I believe any culinary student must have some visual learning in them, but they also have written, auditory and kinesthetic. That is why I combine the demonstration with handouts or reading outside of class.
All of the students I get are hands on learners also--massage therapy. Throughout the class while the students are massaging each other I try to throw out questions about what muscle or muscle groups they are working on, etc. I especially like to do this during sports massage or thai massage--both styles involve stretching muscles and muscle groups. I usually ask the students to perform stretches on certain muscles so I know they know what they are doing and what muscles they are focusing on.
Hi Roger - We just ran an A+ certification course for a corporation that had previously used an online provider. The students were overwhemingly impressed at how much more they learned "Hands-on". Susan
With computers, 'hands on' is a necessity. One can learn lots of theory but w/out going through the motions and learning them well, a student will be over their head.
Students studying to apply what they learned need milestones to verify it to themselves. Getting 'hands on' is just one way it can be done.
Plus, students tend to remember what they did easier than what they read in a text book.
With computers, 'hands on' is a necessity. One can learn lots of theory but w/out going through the motions and learning them well, a student will be over their head.
Students studying to apply what they learned need milestones to verify it to themselves. Getting 'hands on' is just one way it can be done.
Plus, students tend to remember what they did easier than what they read in a text book.
See one, do one, teach one -- if it can be preceded by a lecture with some backgound, perhaps a power point, your culinary student will be all set.
I definitly agree; the majority of our "mid-range" students seem to excell in practical applications but do not fair as well with written assignments and tests.
I agree,hand on very important for students give them more visual,kinesthetic and knowledge.
We are training future Chefs and there is nothing better then letting them do the task hands – on. Visual and Kinesthetic approaches seem to work the best in this environment.
Culinary arts is very hands on and its important for the students to see the Chef totally there with them, in the trenches!
