FN 12 @ DMLIS-Trip to 101 Pizza

Teaching Styles

Today, let us take a critical look at how we behave and act in class as a teacher. I have selected a very clear passage from the article-for the ful article, see the website below.

https://education.cu-portland.edu/blog/classroom-resources/5-types-of-classroom-teaching-styles/ has created a great description of what the different teaching styles are.

teaching styles highlight the five main strategies teachers use in the classroom, as well as the benefits and potential pitfalls of each.

The Authority, or lecture style

The authority model is teacher-centered and frequently entails lengthy lecture sessions or one-way presentations. Students are expected to take notes or absorb information.

• Pros: This style is acceptable for certain higher-education disciplines and auditorium settings with large groups of students. The pure lecture style is most suitable for subjects like history, which necessitate memorization of key facts, dates, names, etc.
• Cons: It’s a questionable model for teaching children because there is little or no interaction with the teacher. Plus it can get a little snooze-y. That’s why it’s a better approach for older, more mature students.  

The Demonstrator, or coach style

The demonstrator retains the formal authority role by showing students what they need to know. The demonstrator is a lot like the lecturer, but their lessons include multimedia presentations, activities, and demonstrations. (Think: Math. Science. Music.)

• Pros: This style gives teachers opportunities to incorporate a variety of formats including lectures and multimedia presentations.
• Cons: Although it’s well-suited for teaching mathematics, music, physical education, arts and crafts, it is difficult to accommodate students’ individual needs in larger classrooms.

The Facilitator, or activity style

Facilitators promote self-learning and help students develop critical thinking skills and retain knowledge that leads to self-actualization.

• Pros: This style trains students to ask questions and helps develop skills to find answers and solutions through exploration; it is ideal for teaching science and similar subjects.
• Cons: Challenges teacher to interact with students and prompt them toward discovery rather than lecturing facts and testing knowledge through memorization. So it’s a bit harder to measure success in tangible terms.

The Delegator, or group style

The delegator style is best suited for curriculum that requires lab activities, such as chemistry and biology, or subjects that warrant peer feedback, like debate and creative writing.

• Pros: Guided discovery and inquiry-based learning places the teacher in an observer role that inspires students by working in tandem toward common goals.
• Cons: Considered a modern style of teaching, it is sometimes criticized as eroding teacher authority. As a delegator, the teacher acts more as a consultant rather than the traditional authority figure.

The Hybrid, or blended style

Hybrid, or blended style, follows an integrated approach to teaching that blends the teacher’s personality and interests with students’ needs and curriculum-appropriate methods.

• Pros: Inclusive! And enables teachers to tailor their styles to student needs and appropriate subject matter.
• Cons: Hybrid style runs the risk of trying to be too many things to all students, prompting teachers to spread themselves too thin and dilute learning.

Because teachers have styles that reflect their distinct personalities and curriculum—from math and science to English and history—it’s crucial that they remain focused on their teaching objectives and avoid trying to be all things to all students.

What you need to know about your teaching style

Although it is not the teacher’s job to entertain students, it is vital to engage them in the learning process. Selecting a style that addresses the needs of diverse students at different learning levels begins with a personal inventory—a self-evaluation—of the teacher’s strengths and weaknesses. As they develop their teaching styles and integrate them with effective classroom management skills, teachers will learn what works best for their personalities and curriculum.

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Hope you enjoyed the reading and that you now have a better understanding of what kind of teacher you are.

For myself i have discovered that I was a hybrid teacher utilizing the facilitator and delegater styles of teaching.

Experiences in HFC3M: Fired Up!

Fired Up!

Dec/03/2017 JINSHITAN, Dalian-This weekend sparked the birth of what is to be a sensational biannual event of the future. Maple Leaf’s Food and Nutrition classes from Tianjin and Dalian had participated in an unofficial Iron Chef Competition that proved to be successful in the fields that it needed to be as a first forth coming event. Inclusiveness of campuses and outreach to expertise sharing between professionals are areas that make the Iron Chef competition a must hold event by MLIS.

Two events were held, the first was a voluntary “choice recipe” round followed by a timed and carefully selected “mystery ingredient” round. This first round was held in the Kaifaqu “MLIS Canadian Food Court” whereas the second event was held in the well put together and intimate Fusion Cafe of DMLIS. As a first time event this provided the students, teachers and hosts with a lot of valuable feedback and areas for improvement.

With direction and feedback, the competition is looking quite promising as it develops in the future. This is creating a lot of conversation between campus teachers, students, and now parents. Tianjin had sent over 4 students (two boys and two girls), Snow Wu, Crystal Anderson, Eric Gao, and Kevin Liu. They were led by Nick Roberts (Food and Nutrition 12 teacher) who had worked with the two girls previously and prospecting the two gentlemen as students for a possible “Culinary Arts 12” class.

Dalian MLIS was well represented by Tory Zhang (current Food and Nutrition 12 student of Mr.Bono); Mike Tracer (revered Teacher Assistant to Mr.Bono’s class); and Harry Ni (modest master of noodles from Bono’s class). Saturday’s event was dampened with the overbearing responsibility of classes of other potential representatives but the team that pulled through in the Sunday event was astonishing in their ability to work together and their creations. Harry Ni pulled together a bowl of “Dao Xiao Mian” (Knife Cut Noodles), using hand made noodles! Tory modestly pulled together Fluffy French Toast with a beautiful aroma of Vanilla, while Tracer (although a little late to the competition) garnished and plated accordingly to add beauty to a french toast, apple crumble. Sunday’s event left no room for mistakes as it truly was a race against time.

Saturday however, had proven fantastic for the reason of the time lift on the food as Snow (Robert’s former Food and Nutrition 12 student), Crystal (TA in Food and Nutrition to Roberts), Eric (prospective Food and Nutrition students), and Kevin (also a prospective student) were chewing through their ingredients. Saturday started early with a trip to the Jinshitan Saturday market in which the students were able to purchase and chose the ingredients they wanted to use in their dishes. Yes, that is correct-dishES! Roberts spared no time before the competition in making sure his students were capable of identifying a balanced meal and complimentary flavours. Kevin and Eric were competing in a fun demonstrative cooking activity at the Kaifaqu “MLIS Canadian Food Court”. On the table was first laid out a Scallops dish, beautifully arranged followed by Spicy Tofu and then Sweet and Sour Spareribs. All done to the fullest extent of Chinese Tradition. The two ladies on the other hand, went for a more difficult and western approach, “Gordon Ramsey style Christmas Beef Wellington” along with a mushroom paste coating the bacon layer of the dish. The entree was accompanied by a beautifully fluffy honey Dijon mustard infused yam puree glazed with honey and coupled with boiled chestnuts.

No official winners were deemed at this competition but it is safe to say Tianjin was here to work, and work they did. Mr. Roberts and his students have left an impression on the Dalian boys and Mr.Bono-another group cook off is indeed is in the near future. All said and done, twas a great weekend and hoping to have it followed up with a bigger and with more campuses involved in the future.