Learn, create and share!" -Megan Radaich, Author/Lecturer, www.foodpreserving.org
VISUAL LEARNING (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.
AURAL LEARNING
(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.
VERBAL LEARNING
(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.
PHYSICAL LEARNING
(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.
LOGICAL LEARNING
(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.
SOCIAL LEARNING
(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.
SOLITARY LEARNING
(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.
FOOD PRESERVING COURSES
FOOD PRESERVING GUIDES