"Incorporating different methods of learning is just one part of our course planning, which has been explained at a few of our community events, so we thought to include it on this website as a resource and a "behind-the-scenes" discussion. Our goals are to promote food safety, reduce food waste and share our skills and knowledge with you. 
Learn, create and share!" -Megan Radaich, Author/Lecturer, www.foodpreserving.org
(spatial learning)
Incorporating images, photographs and sketches to explain recipes, tutorials and articles in detail, i.e. step-by-step. The use of equipment via demonstrations and displays also adds to the visual learning at courses.
(auditory-musical learning)
Music and sound effects used in courses involves aural learning. Hearing equipment functioning properly during a demonstration helps to understand how they work correctly, i.e. what a pressure canner should sound like at the correct pressure level.

(linguistic learning)
Written and spoken words are used to explain articles, recipes and tutorials, i.e. discussion of the history, various methods and tips/tricks for a topic.

(kinesthetic learning)
Incorporating the sense of touch by using your body or hands to see how something should feel, i.e. feeling the different stages of curds in cheese-making.

(mathematical learning)
During breaks/pauses in courses, questions are asked to prompt logic/reasoning, i.e. if you change “X” ingredient, what happens? At the beginning of courses, these logical learning prompts responses to repeat content, i.e. something that was explained in detail, then asking attendees to recap this important step after a short period (say, 5-10 minutes) or longer period (i.e. end of the session). Sometimes these questions are extensions of learning covered in the courses, thinking about connections between course content and further steps allows for long-term knowledge being retained by attendees. Mathematical learning also includes the use of calculations, i.e. calculating volume (how many jars in that size are required for that batch of jam yield) or calculating the fabric required for a sewing tutorial.

(interpersonal learning)
Everyone has experiences and knowledge, and learning in groups via courses, groups and workshops encourages interpersonal learning – learning from/with others. Examples may include presenters sharing their experiences (“good” and “bad”), asking attendees about their previous experiences, and encouraging them to be involved in topic discussions, forming their own opinions and increasing interest in learning and sharing.

(intrapersonal learning)
Course guides, notes, recipes and articles are detailed i.e. step-by-step, to enable intrapersonal learning (“self-study”). Independent learning may be a preferred method due to inability to attend courses in person due to the date, time and/or location of the course.
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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