Creating Positive and Motivational learning environment

The internet is riddled with different theories and opinions on how to create positive and motivational learning environments.  One common thread among everything I have encountered thus far is the realization of important in this matter.

While I didn’t necessarily connect with all of the pages I have read, this one in particular caught my eye because it not only spoke about the environment for the student but also about how you can keep an instructor motivated. I truly believe we are more facilitators than instructors when teaching in an adult learning environment.  If we do not feel passionate or motivated as instructors, the student will notice this and the learning environment will not be as functional or positive.

Outside of the instructors’ role in this, there another few keys factors:  positive attitude, inclusive learning, finding meaning for the individual student, and creating confidence in their ability to apply their learnings to their own lives or needs.

Please take some time to read this article, as it very clearly states some very key points on andragogy.

Creating a motivating learning environment – University of Maryland, Kathleen O’Connell.

Skype chat with my learning Partner!

Last weekend, I was able to connect with my learning partner (Visit her blog here-  Exploring Andragogy)  We were able to chat on a myriad of issues.  It was quite interesting hearing from someone in a completely different situation.  I currently work as an adult educator in trades, whereas she is working towards this.  The way each of us viewed the course content, the different trends in adult learning and even the way people learn was very different but very enlightening.  My background is culinary based, whereas hers is technology, so the way each of us learn is quite different.

We chatted a fair bit about trends in our respective fields.  The biggest thing she tied into that was very relatable to our course as well as my work in culinary was the connectivity of all things in our world through technology.  She spoke on how this has changed dramatically in her career, noting that speed and efficiency were key in how all things are delivered.  We chatted on cloud computing (the idea of content being stored on remote drives) and tied it into moodle, a program we use for our PIDP courses, and that I also use for my culinary teaching.

I look forward to chatting with her again soon, and to stay in touch throughout PIDP to help keep some perspective on where our learning is heading.

Adult Learning: Things to consider

Another topic I have been reading up on over the holidays is adult learning.  This topic is quite relevant for me, as I have been truly working on what motivates me as an adult in general.  I have come to realize how results driven I am, and this ties directly into a few of the 8 characteristics listed. I am becoming more and more aware of how important it is for me currently as a student, as well important as an instructor, to connect personal experience with learning.  No one enjoys feeling as though they are failing or doing poorly at something, so if you’re able to make your students relate to their learnings through their own life experience, you’re probably more able to create a successful learning environment.

 

8 Important Characteristics of Adult Learners – ELearning Industry 

Trends in adult learning

I was browsing the internet for trends in adult learning over the holidays and came across this article which sums up some trends in a very tidy, easy to read manner.

I really appreciate the way it incorporates globalization as a big factor in how we treat adult learning.  Being aware of technology, social media trends and keeping your course relevant to these trends have now, more than ever, made teaching a lifelong learning task.

 

12 Trends (Still) Disrupting the Market for Lifelong Learning and Continuing Education By Jeff Cobb (2016)

Trends in Food

As the first part of our delving into adult education, we have been tasked with looking at emerging trends in our current industry.  In the world of food, this is an annual, if not semi-annual, event.  Keeping current with emerging trends in food is what keep your food ‘relevant’ in a competitive market such as Vancouver.

The article linked below really highlights how much trends can change in an ever-evolving culinary society.  This year’s major anticipated food trends include Artisanal Jerky, Craft-Style Fizz, the use of activated Charcoal in food and drink, the movement away from fat-free cuisine and Jewish cuisine.

The common denominator here for me is the word trend.  Each of these ideas is based in a world of food where day to day cuisine is not necessarily a part of the thinking, but more the cuisine of the fine dining scene.  Each trend is taken into account with the pre-existing ‘staple trends’ already in place, which include things like the local food movement and house made products.  (http://www.huffingtonpost.ca/2013/03/07/food-trends-2013_n_2813801.html).

The more you search the internet for food trends on a yearly basis, you really start to see that very few of the trends listed actually stick.  Like fashion, they repeat and evolve, and the trends that do stick often become staples in restaurant dining.

Take some time to read the article below, as well as research some previous year ‘food trends,’ and decide for yourself whether trends are more gimmicks or creations used to try and evolve our restaurant eating habits.

https://restobiz.ca/thp-reveals-the-hottest-food-trends-for-2017-in-second-annual-flavour-trend-forecast/