Noreen lam readysteadyteach_teachingwithoutcb


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  • *******Need to create a poll!
  • If you chose c, you are the best!  Apologies to others….
  • Cycle of demand and supply Love watching cooking shows of famous chefs, also up and coming ones like Master Chef.
  • People write in chat boxes to guess Open to debate
  • People write in chat boxes to guess Open to debate Noma—norovirus outbreak Mar 2013!!!
  • People write in chat boxes to debate Pros—fresh ingredients, fab service, creative, esthetically appealing Cons—price, uncomfortable being watched, small portions,
  • What does this mean??? It ’ s a lot to pay, and you don ’ t even know what you ’ re getting! Getting left in the hands of an expert—do you trust them? Will you take the plunge?
  • A & B type eaters from initial poll may recoil at this, but C eaters rejoice! Participants equate the two professions (BOTH EXPERTS) Years of training, skills and ideas, access to resources such as producers, and peers
  • Be brave, step into the unknown….trust the expert!!
  • Fresh ingredients Locally sourced products Innovative dishes Unexpected surprises!
  • Do you agree?
  • A sensory experience Integrating of all senses in the experience of eating, learning. Using all senses How does this tie into teaching without a book? All skills are used, rather than isolated work on individual ones. Sight=reading, sound=listening, touch=writing (tactile?), taste=speaking, smell=umami (not palatable by itself, requires aroma associated, savoury and distinct) When dining, you utilize all your senses, and same with learning. Without a menu/CB, you are forced to work harder, be more critical and employ various skills/senses rather than focusing on the isolated one the book tells you to work on.
  • YL conference in Prague, presentation by AI about Bookless World in IH Brno Dogme project of Adam Beale Thought, group I ’ m experienced with, know their likes/dislikes, learning styles, what activities work/don ’ t work…
  • Achieving a balance has been difficult Pros: surprises, always different, in the hands of T who is the professional, lots of opportunities to experiment/create and try new things, variety of interaction, mix and stimulate the palate. Ss need to savour the tastes, reflect and analyze what they are learning (no book to refer to, to tell them what things are and what they must study)—promotes critical thinking. Cons: be careful of allergies/food preferences of Ss/diners (learning styles)  have to know your clients well. What happens if they are picky eaters? Try and try again. Bite-sized portions may not be enough to satiate them, leave them needing more (reinforce the language, only touch on material) Finish up this trimester (short) but see about the future…. Try this with another group--younger? Need to prep more before Challenging to find interesting, relevant and appropriate (level & cultural knowledge) materials for children. Sometimes have idea but not material, then very time-consuming to create resources. Learned lots about creating materials, designing a syllabus, analyzing materials, balancing skills, keeping in mind learning styles and preferences Recommend to others if possible!
  • Q&A
  • Noreen lam readysteadyteach_teachingwithoutcb

    1. 1. Ready, Steady, Teach!Noreen Lam, IH SantanderTeaching without a coursebook
    2. 2. Ready, Steady, Teach!What kind of eater are you?What kind of eater are you?Poll:a)I am cautious about trying new foodsand have my favourites.b)I eat only to get full and have no desireto try unknown things.c)I love whatever is out there in the world.
    3. 3. Ready, Steady, Teach!Regardless of your habits, donRegardless of your habits, don’’t you agree?t you agree?Regardless of your habits, donRegardless of your habits, don’’t you agree?t you agree?
    4. 4. Ready, Steady, Teach!Great restaurantsFabulous chefs!Food-lovers
    5. 5. Which countries are the 2013 Top 10restaurants in the world located in?Ready, Steady, Teach!Hint: All 10 arespread across3 continents
    6. 6. 1. Girona, Spain2. Copenhagen, Denmark3. Modena, Italy4. San Sebastian, Spain5. New York, USA6. Sao Paolo, Brazil7. London, England8. San Sebastian, Spain9. Vienna, Austria10. Bergisch Gladbach, GermanyReady, Steady, Teach!As selected by The Diners Club® World’s 50 Best Restaurants AcademyAs selected by The Diners Club® World’s 50 Best Restaurants Academy
    7. 7. Ready, Steady, Teach!Have you ever been to an award-winningrestaurant?Pros?Cons?
    8. 8. Ready, Steady, Teach!
    9. 9. Ready, Steady, Teach!Chef Teacher
    10. 10. Ready, Steady, Teach!Eating without a menu is likelearning without a setcoursebook.(You never know REALLY what you’re going toget…)But is it such abad thing?!?!
    11. 11. Ready, Steady, Teach!Tasting menus generally have….F________ ____________L________ - ____________ ___________I____________ _____________U___________ ______________ !
    12. 12. Ready, Steady, Teach!Fresh ingredientsLocally-sourced productsInnovative dishesUnexpected surprises!Current events, trendingtopicsRealia, authentic materialsTesting out new ideasStudent-focused lessons
    13. 13. Ready, Steady, Teach!
    14. 14. Ready, Steady, Teach!Thanks to Anette Igel (@fruehstyck) & Adam Beale (@bealer81) for inspiration!Thanks to Anette Igel (@fruehstyck) & Adam Beale (@bealer81) for inspiration!Thanks to Anette Igel (@fruehstyck) & Adam Beale (@bealer81) for inspiration!Thanks to Anette Igel (@fruehstyck) & Adam Beale (@bealer81) for inspiration!
    15. 15. Ready, Steady, Teach!
    16. 16. Ready, Steady, Teach!Noreen Lam, IH SantanderEmail: lam_noreen@yahoo.caTwitter: @noreen_lam(First course-Teaching without a coursebook)