Presentation delivered during the IFHE Conference "Action for Family and Consumer Wellbeing: Home Economics Literacy Bringing Skills to Life" held in Malta between 19th and 21st March, 2015.
This document outlines a lesson plan for a class on poultry and game dishes. The lesson will identify different market forms of poultry, including live, whole, dressed, drawn, and ready-to-cook poultry. It will also determine various poultry cuts. The procedure involves motivating students with pictures, presenting the material in a video, analyzing market forms and cuts, having students complete a concept map activity to demonstrate understanding, applying knowledge by cutting up a chicken picture into parts, evaluating with multiple choice and listing cut questions, and assigning students to visit markets to observe poultry sold.
Semi Detailed Lesson Plan in T.L.E, CookeryQA Ilagan
The document provides a detailed lesson plan for teaching students how to make royal icing. The objectives are for students to describe and properly make royal icing, and understand its career benefits. The lesson will involve motivating students with pictures, presenting the tools, ingredients and procedure for making royal icing, and having students make it in groups. Students will then be evaluated on the texture, taste, teamwork, speed and presentation of their icing.
1. The syllabus outlines a 9-week course on cookery and bread/pastry production for Grade 9 students. It covers topics like kitchen safety, personal entrepreneurial competencies, food preparation techniques, and baking terminology.
2. Students will learn how to prepare appetizers, salads, sandwiches, desserts, and complete meals. They will also learn about bread production and pastry making.
3. Evaluation includes written tests, demonstrations of food preparation skills, and a mid-quarter and end of quarter exam to assess student learning over the course.
The document outlines a lesson plan for teaching students how to prepare custard. It includes objectives, content, procedures, evaluation, and assignment. The procedures involve reviewing cream desserts, watching a video on preparing leche flan, doing group activities to identify ingredients and steps, and demonstrating how to make caramel custard. Students then prepare their own custard following safety guidelines. The evaluation assesses their participation, discipline, corrections, and promptness during the activity.
1. The document discusses common Filipino dishes that are prepared during Christmas, including ham, edam cheese, puto bumbong, bibingka, lechon, fruit salad, pancit, morcon, kaldereta, and mechado.
2. Students are divided into groups and each group is assigned to cook one of the common Filipino Christmas dishes. They will prepare the ingredients and cook the dishes on the following Monday.
3. For evaluation, the teacher and co-teachers will taste the finished products and evaluate the students' cooking. Students are also assigned to research and report on 5 Christmas dishes from other countries.
Pastry includes many baked goods used to make pies and other desserts. There are two main types of pie crusts - one with a single layer of dough and one with two layers to enclose the filling. A well-made crust is characterized by tenderness and flakiness with an even thickness and golden brown color. The basic ingredients of crust include flour, shortening like butter or lard, a leavener like baking powder, and a liquid. Other forms of pastry include tarts which are smaller individual pies and turnovers which are larger hand pies with uncooked filling enclosed in folded dough.
This lesson plan focuses on teaching proper personal hygiene habits and hand washing techniques to students. The objectives are for students to understand the importance of good hygiene especially in the workplace, demonstrate proper hand washing, and appreciate how these skills can benefit them in daily life and future careers. The lesson will include a group activity to identify hygiene hazards, a discussion on hygiene importance, and a teacher demonstration of hand washing techniques. Students will then perform and record a return demonstration of proper hand washing steps for assessment. The goal is to help prepare students for shared home management responsibilities and safety in food handling.
The document outlines a project plan to produce wooden toys. The plan includes gathering materials like lumber, nails, glue, and sandpaper. Tools needed are a push/pull rule, pencil, C-clamp, crosscut saw, chisel, and hammer. The procedure is to prepare materials, lay out dimensions, mark the wood, clamp and cut pieces, add designs, smooth surfaces, and apply a finish. The project aims to develop woodworking skills while producing quality toys, and will be evaluated based on workmanship, use of finishing materials, and quality.
This document outlines a lesson plan for a class on poultry and game dishes. The lesson will identify different market forms of poultry, including live, whole, dressed, drawn, and ready-to-cook poultry. It will also determine various poultry cuts. The procedure involves motivating students with pictures, presenting the material in a video, analyzing market forms and cuts, having students complete a concept map activity to demonstrate understanding, applying knowledge by cutting up a chicken picture into parts, evaluating with multiple choice and listing cut questions, and assigning students to visit markets to observe poultry sold.
Semi Detailed Lesson Plan in T.L.E, CookeryQA Ilagan
The document provides a detailed lesson plan for teaching students how to make royal icing. The objectives are for students to describe and properly make royal icing, and understand its career benefits. The lesson will involve motivating students with pictures, presenting the tools, ingredients and procedure for making royal icing, and having students make it in groups. Students will then be evaluated on the texture, taste, teamwork, speed and presentation of their icing.
1. The syllabus outlines a 9-week course on cookery and bread/pastry production for Grade 9 students. It covers topics like kitchen safety, personal entrepreneurial competencies, food preparation techniques, and baking terminology.
2. Students will learn how to prepare appetizers, salads, sandwiches, desserts, and complete meals. They will also learn about bread production and pastry making.
3. Evaluation includes written tests, demonstrations of food preparation skills, and a mid-quarter and end of quarter exam to assess student learning over the course.
The document outlines a lesson plan for teaching students how to prepare custard. It includes objectives, content, procedures, evaluation, and assignment. The procedures involve reviewing cream desserts, watching a video on preparing leche flan, doing group activities to identify ingredients and steps, and demonstrating how to make caramel custard. Students then prepare their own custard following safety guidelines. The evaluation assesses their participation, discipline, corrections, and promptness during the activity.
1. The document discusses common Filipino dishes that are prepared during Christmas, including ham, edam cheese, puto bumbong, bibingka, lechon, fruit salad, pancit, morcon, kaldereta, and mechado.
2. Students are divided into groups and each group is assigned to cook one of the common Filipino Christmas dishes. They will prepare the ingredients and cook the dishes on the following Monday.
3. For evaluation, the teacher and co-teachers will taste the finished products and evaluate the students' cooking. Students are also assigned to research and report on 5 Christmas dishes from other countries.
Pastry includes many baked goods used to make pies and other desserts. There are two main types of pie crusts - one with a single layer of dough and one with two layers to enclose the filling. A well-made crust is characterized by tenderness and flakiness with an even thickness and golden brown color. The basic ingredients of crust include flour, shortening like butter or lard, a leavener like baking powder, and a liquid. Other forms of pastry include tarts which are smaller individual pies and turnovers which are larger hand pies with uncooked filling enclosed in folded dough.
This lesson plan focuses on teaching proper personal hygiene habits and hand washing techniques to students. The objectives are for students to understand the importance of good hygiene especially in the workplace, demonstrate proper hand washing, and appreciate how these skills can benefit them in daily life and future careers. The lesson will include a group activity to identify hygiene hazards, a discussion on hygiene importance, and a teacher demonstration of hand washing techniques. Students will then perform and record a return demonstration of proper hand washing steps for assessment. The goal is to help prepare students for shared home management responsibilities and safety in food handling.
The document outlines a project plan to produce wooden toys. The plan includes gathering materials like lumber, nails, glue, and sandpaper. Tools needed are a push/pull rule, pencil, C-clamp, crosscut saw, chisel, and hammer. The procedure is to prepare materials, lay out dimensions, mark the wood, clamp and cut pieces, add designs, smooth surfaces, and apply a finish. The project aims to develop woodworking skills while producing quality toys, and will be evaluated based on workmanship, use of finishing materials, and quality.
This lesson plan outlines a lesson on measuring ingredients correctly for commercial cooking. The lesson will take place over 3 days for grade 8 students and teach them to identify different measuring devices, select the appropriate tool for specific ingredients, and apply correct measuring techniques. Students will work in groups to demonstrate measuring various solid, liquid, and dry ingredients using different tools like measuring cups and spoons, liquid measuring cups, kitchen scales, and more. Their proficiency will be assessed through a demonstration, written activity, and homework assignment weighing sugar. The goal is for 55 of 61 students to achieve a 90% proficiency level.
preparing kitchen tools and equipment and the ingredients- GRade 10Reniel Laki
This document discusses the importance of mise en place and preparation in the kitchen. It defines key terms like mise en place and lists different cooking equipment and utensils. The document emphasizes gathering all needed tools and ingredients before starting cooking, and arranging them in a logical, organized manner within easy reach to save time and ensure efficiency. Proper cleaning and sanitation of the kitchen is also highlighted.
The document provides a detailed lesson plan for teaching students about salads. It includes objectives to teach students the components of a salad and how to prepare dressings. The lesson plan outlines presenting information on salad components like the base, body, and garnish through a jigsaw puzzle activity. Students then practice identifying these components by labeling parts of an example plated salad. The lesson concludes by having students answer questions to test their understanding of the key parts of a salad, including that the garnish enhances appearance while the dressing enhances flavor.
This document provides information about a cookery module that is part of a Technology and Livelihood Education program in the Philippines. It discusses kitchen tools and equipment. The module was created by the Department of Education of the Philippines and provides learning material as an alternative delivery mode for students. It includes sections on what students need to know, what they already know, the lesson, activities for practice and demonstration of learning, and references. The document lists the authors and reviewers of the module and provides publishing details.
Culture-Based Lesson Exemplar in Technology and Livelihood Education Grade 8 ...Jeanelei Carolino
This document provides a culture-based lesson exemplar for a commercial cooking class on making bibingka, a Philippine rice cake. It is a 4-day lesson that focuses on identifying, classifying, using properly, maintaining, and cleaning kitchen tools and equipment. The lesson includes motivating activities like games. It involves students researching native delicacies in their local areas and presenting on the ingredients and tools used. The lesson culminates in student groups cooking bibingka using the proper tools and following instructions while being assessed on teamwork, skills, and the final product. The lesson exemplar promotes cultural education and developing good work habits.
This document discusses cleaning and sanitizing procedures for various kitchen items and surfaces. It provides information on different types of cleaners used for specific soils, as well as methods for cleaning baking tools, refrigerators, sinks, and blenders. Technical terms related to cleaning, sanitizing, and disinfecting are also defined.
This document provides a curriculum guide for a Grade 7/8 exploratory course in Home Economics - Cookery. It covers five common competencies: 1) knowledge of tools and equipment; 2) maintenance of tools and equipment; 3) performing measurements and calculations; 4) interpreting technical drawings; and 5) practicing occupational health and safety procedures. The guide outlines learning competencies, content standards, and performance standards for each competency area. It also provides introductory information on the relevance of cookery and career opportunities in the field.
This document provides instructions for making and presenting pinwheel sandwiches. It discusses:
1. Spreading sandwich spreads evenly to the edges of the bread to prevent sogginess.
2. Choosing bread based on the moisture level of fillings, with drier bread for moist fillings.
3. Plating individual sandwiches attractively or arranging multiple sandwiches on a platter, with pinwheels displayed filling-side up.
The document gives tips for properly making and presenting pinwheel sandwiches.
This lesson plan outlines how to teach students about cooking linagpang na manok, a Filipino chicken dish. The plan includes specific objectives, subject matter, procedures, and evaluation. Students will learn the ingredients and steps to cook linagpang na manok through demonstration and a return demonstration activity. They will work in groups to follow the cooking procedure and discuss their results. The key lessons are identifying the materials and ingredients used in linagpang na manok, demonstrating and practicing the cooking steps, and appreciating cooperation and following directions in the kitchen.
This document provides instructions and information for preparing salad and dressings. It discusses the importance of mise en place, which is a French term that means having all ingredients prepared ahead of time. This helps save time and prevents mistakes. The document lists the key tools needed for preparing salads, such as mixing bowls, knives, peelers, and graters. It also explains how to correctly practice mise en place in 6 steps from reading the recipe to beginning cooking. Key techniques for pre-preparing ingredients like washing, peeling, and cutting are also outlined. Finally, the functions of the important tools are defined along with illustrations.
This document discusses art education and the use of community resources in the Philippines. It explains how art has been used to instill values and encourage causes through history. Examples include paintings from the propaganda movement and songs about rice farming. However, Filipinos succeeded more in escaping colonial mentality than encouraging self-reliance through art. The document recommends using local museums, churches, festivals and historic homes to teach values and expose children to Philippine art and culture.
This document provides information about different cuts of chicken used for cooking dishes. It discusses various whole and partial cuts including halves, breast quarters, split breasts, wings, legs, drumsticks, giblets, and 8-piece cuts. Students participate in activities to identify chicken cuts, cut a whole chicken into parts, and discuss how knowing cuts can help in cooking. The purpose is to help students learn chicken anatomy and apply their knowledge in food preparation.
The lesson plan discusses the importance of proper nutrition. The objectives are for students to understand proper nutrition, identify different foods needed for health, and appreciate the importance of good nutrition. The lesson defines nutrition, food, and health, and explains how they are closely related. It identifies qualities of nutritious foods, such as being palatable and prepared with care. The lesson also lists 12 characteristics of a healthy individual, such as having good posture and a positive outlook. Students learn to identify images as showing healthy or unhealthy individuals and are assigned a role play and list promoting proper nutrition.
This document provides information about a food trades course for second year students in the Philippines. The course is divided into 8 modules over 4 quarters that cover topics like kitchen safety, food preparation and cooking, hygiene, and serving food. The course aims to teach students skills to become certified in food trades. Upon completing the course, students will receive 2 credits.
This document provides an overview of the Grade 7/8 exploratory course in Home Economics - Household Services under the Kto12 Technology and Livelihood Education curriculum in the Philippines. The course is an introduction to competencies needed for the Household Services National Certificate Level II. It covers topics such as using and maintaining cleaning tools and equipment, performing calculations, interpreting diagrams, practicing occupational health and safety, workplace communication, and teamwork. The course aims to help students understand concepts in household services, recognize relevant personal skills, generate business ideas based on market analysis, and demonstrate basic skills in tasks like cleaning, measurement, and interpreting plans. It also teaches compliance with health and safety regulations, proper information handling, and participation in workplace interactions
Lesson plan in tools and equippment grade 10 cookerycarlo mabubay
This document outlines a lesson plan for a class on tools and equipment used in meat preparation. It includes objectives, subject matter, procedures, evaluation, and assignment. The procedures involve preliminary activities like prayer and attendance, a review of the previous lesson, and a motivation activity identifying kitchen tools. Students then participate in a word search activity to identify various tools. A demonstration on the proper use of tools in meat preparation is assigned to groups of students. Assessments include a multiple choice quiz and listing types of knives. The goal is for students to learn about and properly use tools in meat preparation.
This document appears to be a test for a Grade 8 Technical and Livelihood Education (TLE) class covering topics related to kitchen appliances and tools. It consists of multiple choice questions testing knowledge of various appliances, their functions, and proper use. There are also sections asking students to enumerate or list parts of a blood pressure apparatus and types of hazards. Proper care of appliances is one of the essay questions. Overall, the test covers common household items, safety, and maintenance.
Ingredients needed in preparing desserts and sweet saucesMichicko Janairo
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness when used in custards or beaten into airy textures. Fruit serves as the base for many uncomplicated desserts. Cream is used as a decoration or ingredient. Batters are mixtures used for items like crepes and coatings. Nuts add flavor. Chocolate can be melted into fillings or decorations. Quality ingredients are important for good results.
This document discusses portion control, which involves standardizing the amounts of food served to ensure correct portions and minimize waste. It establishes standard portion sizes based on costs, customer needs and preferences. Proper portion control requires using accurate tools and techniques for measuring, weighing and dividing foods into uniform portions. It aims to provide consistent, attractive portions of food while controlling food costs.
The document discusses topics related to knowledge, complex systems, decisions under uncertainty, and risks. It covers how to understand and manage unpredictable change, knowledge production in chaotic systems, and tools for analyzing complex problems. The goal is to facilitate decision making on complex issues and discuss perspectives on uncertainty and risk that may be unfamiliar to non-scientists and decision makers.
Education for sustainable development has evolved from United Nations conferences that highlighted the importance of education in achieving sustainability. There is a difference between education about sustainable development, which is transmissive, and education for sustainable development, which is transformative and aims to promote sustainable behaviors and problem solving. Education for sustainable development seeks to integrate sustainability values across all aspects of learning and encourage system-level changes through interdisciplinary, participatory, and values-based approaches.
This lesson plan outlines a lesson on measuring ingredients correctly for commercial cooking. The lesson will take place over 3 days for grade 8 students and teach them to identify different measuring devices, select the appropriate tool for specific ingredients, and apply correct measuring techniques. Students will work in groups to demonstrate measuring various solid, liquid, and dry ingredients using different tools like measuring cups and spoons, liquid measuring cups, kitchen scales, and more. Their proficiency will be assessed through a demonstration, written activity, and homework assignment weighing sugar. The goal is for 55 of 61 students to achieve a 90% proficiency level.
preparing kitchen tools and equipment and the ingredients- GRade 10Reniel Laki
This document discusses the importance of mise en place and preparation in the kitchen. It defines key terms like mise en place and lists different cooking equipment and utensils. The document emphasizes gathering all needed tools and ingredients before starting cooking, and arranging them in a logical, organized manner within easy reach to save time and ensure efficiency. Proper cleaning and sanitation of the kitchen is also highlighted.
The document provides a detailed lesson plan for teaching students about salads. It includes objectives to teach students the components of a salad and how to prepare dressings. The lesson plan outlines presenting information on salad components like the base, body, and garnish through a jigsaw puzzle activity. Students then practice identifying these components by labeling parts of an example plated salad. The lesson concludes by having students answer questions to test their understanding of the key parts of a salad, including that the garnish enhances appearance while the dressing enhances flavor.
This document provides information about a cookery module that is part of a Technology and Livelihood Education program in the Philippines. It discusses kitchen tools and equipment. The module was created by the Department of Education of the Philippines and provides learning material as an alternative delivery mode for students. It includes sections on what students need to know, what they already know, the lesson, activities for practice and demonstration of learning, and references. The document lists the authors and reviewers of the module and provides publishing details.
Culture-Based Lesson Exemplar in Technology and Livelihood Education Grade 8 ...Jeanelei Carolino
This document provides a culture-based lesson exemplar for a commercial cooking class on making bibingka, a Philippine rice cake. It is a 4-day lesson that focuses on identifying, classifying, using properly, maintaining, and cleaning kitchen tools and equipment. The lesson includes motivating activities like games. It involves students researching native delicacies in their local areas and presenting on the ingredients and tools used. The lesson culminates in student groups cooking bibingka using the proper tools and following instructions while being assessed on teamwork, skills, and the final product. The lesson exemplar promotes cultural education and developing good work habits.
This document discusses cleaning and sanitizing procedures for various kitchen items and surfaces. It provides information on different types of cleaners used for specific soils, as well as methods for cleaning baking tools, refrigerators, sinks, and blenders. Technical terms related to cleaning, sanitizing, and disinfecting are also defined.
This document provides a curriculum guide for a Grade 7/8 exploratory course in Home Economics - Cookery. It covers five common competencies: 1) knowledge of tools and equipment; 2) maintenance of tools and equipment; 3) performing measurements and calculations; 4) interpreting technical drawings; and 5) practicing occupational health and safety procedures. The guide outlines learning competencies, content standards, and performance standards for each competency area. It also provides introductory information on the relevance of cookery and career opportunities in the field.
This document provides instructions for making and presenting pinwheel sandwiches. It discusses:
1. Spreading sandwich spreads evenly to the edges of the bread to prevent sogginess.
2. Choosing bread based on the moisture level of fillings, with drier bread for moist fillings.
3. Plating individual sandwiches attractively or arranging multiple sandwiches on a platter, with pinwheels displayed filling-side up.
The document gives tips for properly making and presenting pinwheel sandwiches.
This lesson plan outlines how to teach students about cooking linagpang na manok, a Filipino chicken dish. The plan includes specific objectives, subject matter, procedures, and evaluation. Students will learn the ingredients and steps to cook linagpang na manok through demonstration and a return demonstration activity. They will work in groups to follow the cooking procedure and discuss their results. The key lessons are identifying the materials and ingredients used in linagpang na manok, demonstrating and practicing the cooking steps, and appreciating cooperation and following directions in the kitchen.
This document provides instructions and information for preparing salad and dressings. It discusses the importance of mise en place, which is a French term that means having all ingredients prepared ahead of time. This helps save time and prevents mistakes. The document lists the key tools needed for preparing salads, such as mixing bowls, knives, peelers, and graters. It also explains how to correctly practice mise en place in 6 steps from reading the recipe to beginning cooking. Key techniques for pre-preparing ingredients like washing, peeling, and cutting are also outlined. Finally, the functions of the important tools are defined along with illustrations.
This document discusses art education and the use of community resources in the Philippines. It explains how art has been used to instill values and encourage causes through history. Examples include paintings from the propaganda movement and songs about rice farming. However, Filipinos succeeded more in escaping colonial mentality than encouraging self-reliance through art. The document recommends using local museums, churches, festivals and historic homes to teach values and expose children to Philippine art and culture.
This document provides information about different cuts of chicken used for cooking dishes. It discusses various whole and partial cuts including halves, breast quarters, split breasts, wings, legs, drumsticks, giblets, and 8-piece cuts. Students participate in activities to identify chicken cuts, cut a whole chicken into parts, and discuss how knowing cuts can help in cooking. The purpose is to help students learn chicken anatomy and apply their knowledge in food preparation.
The lesson plan discusses the importance of proper nutrition. The objectives are for students to understand proper nutrition, identify different foods needed for health, and appreciate the importance of good nutrition. The lesson defines nutrition, food, and health, and explains how they are closely related. It identifies qualities of nutritious foods, such as being palatable and prepared with care. The lesson also lists 12 characteristics of a healthy individual, such as having good posture and a positive outlook. Students learn to identify images as showing healthy or unhealthy individuals and are assigned a role play and list promoting proper nutrition.
This document provides information about a food trades course for second year students in the Philippines. The course is divided into 8 modules over 4 quarters that cover topics like kitchen safety, food preparation and cooking, hygiene, and serving food. The course aims to teach students skills to become certified in food trades. Upon completing the course, students will receive 2 credits.
This document provides an overview of the Grade 7/8 exploratory course in Home Economics - Household Services under the Kto12 Technology and Livelihood Education curriculum in the Philippines. The course is an introduction to competencies needed for the Household Services National Certificate Level II. It covers topics such as using and maintaining cleaning tools and equipment, performing calculations, interpreting diagrams, practicing occupational health and safety, workplace communication, and teamwork. The course aims to help students understand concepts in household services, recognize relevant personal skills, generate business ideas based on market analysis, and demonstrate basic skills in tasks like cleaning, measurement, and interpreting plans. It also teaches compliance with health and safety regulations, proper information handling, and participation in workplace interactions
Lesson plan in tools and equippment grade 10 cookerycarlo mabubay
This document outlines a lesson plan for a class on tools and equipment used in meat preparation. It includes objectives, subject matter, procedures, evaluation, and assignment. The procedures involve preliminary activities like prayer and attendance, a review of the previous lesson, and a motivation activity identifying kitchen tools. Students then participate in a word search activity to identify various tools. A demonstration on the proper use of tools in meat preparation is assigned to groups of students. Assessments include a multiple choice quiz and listing types of knives. The goal is for students to learn about and properly use tools in meat preparation.
This document appears to be a test for a Grade 8 Technical and Livelihood Education (TLE) class covering topics related to kitchen appliances and tools. It consists of multiple choice questions testing knowledge of various appliances, their functions, and proper use. There are also sections asking students to enumerate or list parts of a blood pressure apparatus and types of hazards. Proper care of appliances is one of the essay questions. Overall, the test covers common household items, safety, and maintenance.
Ingredients needed in preparing desserts and sweet saucesMichicko Janairo
The document lists key ingredients used in preparing desserts and sweet sauces, including sugar, gelatine, eggs, fruit, cream, batters, nuts, chocolate, and quality ingredients. Sugar is the common element in most desserts. Gelatine is used to set many cold desserts like jellies. Eggs provide richness when used in custards or beaten into airy textures. Fruit serves as the base for many uncomplicated desserts. Cream is used as a decoration or ingredient. Batters are mixtures used for items like crepes and coatings. Nuts add flavor. Chocolate can be melted into fillings or decorations. Quality ingredients are important for good results.
This document discusses portion control, which involves standardizing the amounts of food served to ensure correct portions and minimize waste. It establishes standard portion sizes based on costs, customer needs and preferences. Proper portion control requires using accurate tools and techniques for measuring, weighing and dividing foods into uniform portions. It aims to provide consistent, attractive portions of food while controlling food costs.
The document discusses topics related to knowledge, complex systems, decisions under uncertainty, and risks. It covers how to understand and manage unpredictable change, knowledge production in chaotic systems, and tools for analyzing complex problems. The goal is to facilitate decision making on complex issues and discuss perspectives on uncertainty and risk that may be unfamiliar to non-scientists and decision makers.
Education for sustainable development has evolved from United Nations conferences that highlighted the importance of education in achieving sustainability. There is a difference between education about sustainable development, which is transmissive, and education for sustainable development, which is transformative and aims to promote sustainable behaviors and problem solving. Education for sustainable development seeks to integrate sustainability values across all aspects of learning and encourage system-level changes through interdisciplinary, participatory, and values-based approaches.
The document discusses information literacy models and their role in teaching and learning. It provides an overview of different definitions of information literacy and theories that have informed the development of information literacy models. While models can provide a framework, they need to be flexible and adaptable. The future may see information literacy more embedded in the curriculum across different disciplines, taught both implicitly and explicitly, requiring advocacy and collaboration with academic staff. A new model is being developed to address these issues.
What if there were no universities? - Jan W. Vasbinder (2017)Wouter de Heij
This document discusses what role universities might play if they did not already exist. It argues that while all of humanity's knowledge is theoretically accessible, universities would still be necessary to address complex problems. Specifically:
1) The world faces enormous complex problems that require interdisciplinary knowledge and approaches.
2) Existing knowledge from various cultures could help address problems, but scientific knowledge is often inaccessible to non-experts.
3) Universities could help identify knowledge gaps and strategies by taking a problem-based approach and applying a "complexity lens" to properly understand issues.
4) Crafting a complexity lens to analyze complex problems would require expertise from all fields and professions.
This document discusses the role of new technologies in advancing education and learning. It addresses several questions: What educational challenges can be solved with technology? What is learning in a knowledge society? It argues that while there is no single "magic" technology for education, flexible delivery methods, smart integration strategies, and effective policies can help increase access to quality education. The document outlines factors driving education reform, discusses different perspectives on teaching and learning with technology, and describes steps being taken in the UAE to transition toward more decentralized, student-centered learning environments.
1) The document discusses the need for a holistic, diverse, and participatory approach to science learning called "A VILLAGE for Science Learning".
2) It argues that science education should involve situated, experiential learning through research and practicum opportunities to provide relevance.
3) By coupling the human dimension from the start of investigations and incorporating multiple perspectives, science can better translate to unique situations and allow for integration of societal needs.
Keynote: Leadership for Sustainable Development, Zainal Abidin SanusiESD UNU-IAS
The 2016 ProSPER.Net Leadership Programme was held in Labuan Island and Beaufort, Sabah, Malaysia. The Programme included workshops, plenary sessions, and fieldwork around the topics of local sustainable development challenges in the region. The main goals of the Programme were to identify local leadership opportunities for sustainable development and to link local and national sustainable development projects to the Sustainable Development Goals (SDGs), the Paris Climate Treaty, and the Sendai Framework on Disaster Risk Reduction.
інтеграція навчальних дисциплін як діюча модель навчання в нушvinohodov
This document discusses integrating subjects as an effective teaching model in Ukrainian schools. It describes how integrating subjects can help form students' key competencies, which are an important part of Ukraine's modern education paradigm according to new educational standards. The document argues that integrating subjects promotes collaboration between teachers and helps implement interdisciplinary integration into the educational process. It provides sources and conclusions on using an integrated approach to improve education quality and student outcomes.
This document proposes the creation of a global leadership platform called u.school. The u.school will engage leaders across sectors, cultures, and generations to address societal challenges through innovation. It will use awareness-based practices and multi-stakeholder collaboration. The u.school will include global networks of hubs, leadership programs, and "innovation labs" focused on areas like food, health, education, cities, and banking. Its goals are to build collective leadership capacity, generate new solutions through prototyping, and create systemic change toward resilience and well-being for all.
Quality Assurance and Evaluation in the Tertiary Education SystemMŠMT IPN KVALITA
This document discusses quality assurance and evaluation in tertiary education. It outlines the key aspects of the Bologna Process for harmonizing higher education across Europe, including adopting a system of readable and comparable degrees based on learning outcomes and competencies. It emphasizes the importance of a student-centered approach focused on learning processes, outcomes, and mobility. The document proposes a methodology for assessing the social responsibility and sustainable development practices of engineering programs based on standards in institution strategy, education/curriculum, student involvement, and research/innovation.
This document discusses the use of simulation in teaching and learning. It covers:
- Simulations provide experiential learning opportunities that are cheaper and safer than real-world experiences. They allow students to practice skills and experience scenarios without risk of harm.
- Simulations can be used to discover complex emergent behaviors from simple underlying rules or assumptions in a way that is difficult through deduction or direct measurement. They provide data that can then be analyzed through induction.
- Simulations are being used increasingly in medical education to provide realistic clinical training experiences through human patient simulators of varying fidelity and complexity. This allows students to practice skills and learn from mistakes in a safe environment.
Designing e-tivities to increase learning-to-learn abilitieseLearning Papers
Authors: Maria Elisabetta Cigognini, Maria Chiara Pettenati.
In this paper we present a detailed set of e-tivities framed in a learning design context. The e-tivities use Internet tools for teaching Personal Knowledge Management skills (PKM) to adult learners.
Leadership capacity, diversity, and communication in campus sustainabilityMieko Ozeki
This document summarizes a roundtable discussion between campus sustainability officers and senior fellows in the Environmental Leadership Program on sustainability education. The participants discuss defining sustainability education as acquiring skills to work across disciplines, understand complex systems and interconnectivity, and feel empowered to educate others and enact change. They emphasize skills like critical thinking, consensus building, and communication. Filling educational roles on campus allows them to demonstrate skills and help students develop professionally while working on "real-world" sustainability issues.
CALL FOR PAPERS, 62 (2020-1) COMUNICAR JOURNAL @Rev_comunicar Special Issue. ...eraser Juan José Calderón
CALL FOR PAPERS, 62 (2020-1) COMUNICAR JOURNAL @Rev_comunicar Special Issue. Learning ecologies in the digital era Ecologías de aprendizaje en la era digital
Facing complexity of inclusive classrooms through reflection on simplex princ...Erika Marie Pace
This document outlines Erika Pace's research interests and a proposed project on developing a reflective journal to guide teacher training. The project aims to increase teacher efficacy in inclusive settings. It will design a journal, measure teacher efficacy before and after a course using a validated scale, and pilot test the journal. The rationale discusses complexity in classrooms, implications of inclusion, self-efficacy and its link to teacher agency. Reflective practice and Alain Berthoz's theory of simplexity are also summarized as underpinning the project. Six simplex principles as tools for life are outlined.
Practical Universal Design handout 1 slide per pageKaren Dunne
Slides handout: layout 1 slide per page. From the Practical Universal Design for Educators seminar in association with Dundalk Institute of Technology (DkIT) and the National Forum for the Enhancement of Teaching and Learning in Higher Education, Ireland. Jan 15 2020.
1. The document discusses using instructional design principles to develop postgraduate surgical skill training, particularly in hand surgery.
2. It proposes developing online modular programs consisting of skill acquisition workshops addressing specific procedures.
3. The workshops would be assessed for usefulness and learner satisfaction to ensure they effectively transfer skills through relevant activities and feedback.
Practical Universal Design seminar slides Jan 2020 Karen Dunne
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2. Università degli Studi di Salerno
Department of Humanities, Philosophy and
Education (Dipartimento di Scienze Umane,
Filosofiche e della Formazione)
University of Salerno
Research Interests:
Inclusive and Special Needs Education,
Teacher Education, Non-linear Trajectories in
Didactics, Technology in Education
Motor Activity, The Role of the Body in
Educational Research, Health and Wellbeing
3. Università degli Studi di Salerno
Complexity
in
the 21st
Century
The Theory of Simplexity
Presentation Outline
Lifelong
Learning
Competences
4. Università degli Studi di Salerno
Complexity
in the 21st
Century
Unpredictability
and Instability
Keywords
Lifelong
Learning
Competences
Simplexity
Interdisciplinarity
Happy, Healthy
and Productive
Life
Transversal
Competences
Knowledge,
skills and
attitudes
required
5. Università degli Studi di Salerno
Key Characteristic of
Home Economics Education
“The disciplinary diversity coupled with the aim of
achieving optimal and sustainable living means that
home economics has the potential to be influential
in all sectors of society by intervening and
transforming political, social, cultural, ecological,
economic and technological systems at glocal
level.” IFHE (2008)
6. Università degli Studi di Salerno
Key Characteristic of
Home Economics Education
Recognises that the
“coalescing of disciplinary knowledge is
essential because the phenomena and
challenges of everyday life are not typically
one-dimensional” (IFHE, 2008).
“Home economics provides young people with
the opportunity to consider problems
beforehand, contributing to development of self-
reliant attitudes and abilities and a sense of
social responsibility” Smith and de Zwart (2010,
p.21).
7. Università degli Studi di Salerno
Complexity in the 21st Century
Fast social, cultural, economic and technological
change leading to
obsolescence of knowledge and skills
(Michel, 2001) within knowledge-based
economies (OECD, 1996);
unpredictable environment in constant
evolution (Siblio, 2014).
8. Università degli Studi di Salerno
Complexity in the 21st Century
We need new
competences!
9. Università degli Studi di Salerno
LifelongLearningCompetencestoFaceComplexity
Survival kit in terms of
knowledge, competences and
values (OECD, 1994).
Suggested areas to be covered:
1. orientation in the political, social, and economic world;
2. problem solving capacity in everyday and critical key
situations;
3. communication skills;
4. degree of autonomy (measured through self
perception);
5. perception of critical human values (e.g., prejudice
versus tolerance, solidarity, etc.)
(Salganik, Rychen, Moser & Konstant, 1999)
10. Università degli Studi di Salerno
Defining Competence
The capacity to handle a task
or group of tasks, by setting
in motion and orchestrating
one’s own internal, cognitive,
affective and motivational
resources and utilizes the
external resources available in
a coherent and profitable
manner. (Pellerey, 2004)
11. Università degli Studi di Salerno
Transversal Competences
Transversal competences are a
systematic combination of
mutually-complementary tools
which include knowledge, skills,
and attitudes that, depending on
the needs arising from the different
contexts and the objectives one
intends to reach, are elegantly
interwoven to produce efficient and
effective behaviours.
12. Università degli Studi di Salerno
Different Fields and Disciplines, Similar
Proposals...
LifelongLearningCompetencestoFaceComplexity
OECD
i) using tools interactively;
ii) interacting in heterogeneous groups;
iii) acting autonomously;
At the heart of this framework lies the
ability of reflective thought and action
(OECD, 2005 Executive Summary).
UNESCO
i) learning to live together
ii) learning to know
iii) learning to do
iv) learning to be
(Delors et al., 1996)
WHO
Complementary life skills paired to reveal 5 main life skills areas,
which are the foundation for psychosocial competence. The core
skills identified were: i) decision making and problem solving, ii)
creative thinking and critical thinking, iii) effective communication
and interpersonal relationship skills, iv) self-awareness and empathy,
and v) coping with emotions & coping with stress. (WHO, 1997).
13. Università degli Studi di Salerno
Different Fields and Disciplines, Similar
Proposals...
LifelongLearningCompetencestoFaceComplexity
The ‘European Reference Framework on Key Competences
for Lifelong Learning’:
i. communication in the mother tongue;
ii. communication in the foreign languages;
iii. mathematical competence and basic competences in science
and technology;
iv. digital competence;
v. learning to learn;
vi. interpersonal, intercultural and social competences and civic
competences;
vii. entrepreneurship; and
viii. cultural expression (OJEU, 2006)
14. Università degli Studi di Salerno
Different Fields and Disciplines, Similar
Proposals...
LifelongLearningCompetencestoFaceComplexity
Seven Complex Lessons in Education for the Future
“seven facets of essential knowledge [that] should be covered,
without exclusivity or exclusion, in education for the future in all
societies in every culture, according to the means and rules
appropriate to those societies and cultures” (p.11).
i. Detecting error and illusion
ii. Principles of pertinent knowledge
iii. Teaching the human condition
iv. Earth identity
v. Confronting uncertainties
vi. Understanding each other
vii. Ethics for the human genre (Morin, 1999).
15. Università degli Studi di Salerno
The Theory of Simplexity – Alain Berthoz
Based on simplifying principles, a complex adaptive
system finds solutions
“to process complex situations very rapidly,
elegantly, and efficiently, taking past experience
into account and anticipating the future” (Berthoz,
2012, p.3).
Simplexity complements complexity – it’s not an
anytonym. Nor is it a synonym of simplicity.
Simplexity
Simplexity is an ensemble of
solutions that appeared in the
course of evolution to allow
living organisms to survive
despite the complexity of
natural processes.
16. Università degli Studi di Salerno
Simplexity – 6 Characteristics or PropertiesSimplexity
Specialisation and Modularity
– needed for the breakdown
of a complex task into various
functions to facilitate better
control of action.
– needed for the ability of decision
making when anticipating and
predicting consequences of
actions, capitalising the results of
past experiences and betting on the
behaviour of others.
Speed
17. Università degli Studi di Salerno
Simplexity – 6 Characteristics or PropertiesSimplexity
Reliability
– to reduce the margin of
error to a minimum.
– the ability to select the right strategy from
a repertoire of choices to resolve a problem,
perceive, capture, decide, or act depending
on the context.
Flexibility, Vicariance and Adaptation to
Change
18. Università degli Studi di Salerno
Simplexity – 6 Characteristics or PropertiesSimplexity
Memory
– present action relies
on this characteristic to
predict the future
consequences of an
action.
– the ability to capitalize
patterns of interactions in
similar situations
Generalization
19. Università degli Studi di Salerno
Six Simplex Principles as Tools for LifeSimplexity
Enables competition, and
consequently decision
making, plasticity
(flexibility), and stability.
It enhances speed to
select from among the
complex constituents that
make up any
phenomenon, act, or
situation.
Selecting one action over
another requires inhibiting
all the actions one does
not choose and disinhibit
the one acted.
20. Università degli Studi di Salerno
Six Simplex Principles as Tools for LifeSimplexity
Every species scans the
world only form cues
important to its survival,
creating one’s own umwelt
(subjective universe).
It involves the selection of
pertinent information
needed to reach the goal of
action.
It is induced during a
stimulus-response process,
but it is also intrinsic to
adopting a perspective to
project one’s intentions and
hypothesise onto the world.
21. Università degli Studi di Salerno
Six Simplex Principles as Tools for LifeSimplexity
Prediction always involves probability, and to take action
the brain has to make some hypotheses, deciding on what
probability that hypothesis has of being correct on the basis
of the information available in the present as well as taking
the memory of past experiences into account.
Key to innovation thanks to its unique spatial and
temporal organisation.
22. Università degli Studi di Salerno
Six Simplex Principles as Tools for LifeSimplexity
Essential to solve non linear
problems.
Inextricably linked to creative
thought and action.
Short-cuts should not be
ignored, but systems need to
ensure that taking the longer
way is not faster.
23. Università degli Studi di Salerno
Six Simplex Principles as Tools for LifeSimplexity
Redundancy refers to the duplication of components or
function of a system with the intention to increase reliability
of the system to make it fail-safe.
Cooperation refers to the process of combining the
information available to ensure that the information is
coherent and therefore mitigate the risk of error.
24. Università degli Studi di Salerno
Six Simplex Principles as Tools for LifeSimplexity
Since “simplex solutions are motivated by intentions, goals,
or functions”, it implies affirming the principle of meaning
whose foundations are in the act itself.
25. Università degli Studi di Salerno
Synthesis of Transversal Competences
Identified
LifelongLearningCompetencestoFaceComplexity
Interactive Use
of Tools and
Resources
including
Digital
Competence
Interpersonal,
Intercultural,
Social and Civic
Competences
Intrapersonal
Competences
Meta-cognitive
Competences
Psychosocial Competences
Learning to know;
diagnosis and
risk assessment
Detecting error and
illusion
Principles of pertinent
knowledge
Learning to live together; maintaining
relationships;
cultural appreciation and expression; effective
communication and interpersonal skills
Understanding each other
Earth identity
Ethics for the human genre
26. Università degli Studi di Salerno
Synthesis of Transversal Competences
Identified
LifelongLearningCompetencestoFaceComplexity
Interactive Use
of Tools and
Resources
including
Digital
Competence
Interpersonal,
Intercultural,
Social and Civic
Competences
Intrapersonal
Competences
Meta-cognitive
Competences
Psychosocial Competences
Learning to know;
diagnosis and
risk assessment
Detecting error and
illusion
Principles of pertinent
knowledge
Learning to do and learning to be; acting
autonomously to face situations; self
awareness and empathy; constructive
management of emotions and stress; initiative
and entrepreneurship
Teaching the human condition
27. Università degli Studi di Salerno
Synthesis of Transversal Competences
Identified
LifelongLearningCompetencestoFaceComplexity
Interactive Use
of Tools and
Resources
including
Digital
Competence
Interpersonal,
Intercultural,
Social and Civic
Competences
Intrapersonal
Competences
Meta-cognitive
Competences
Psychosocial Competences
Learning to know;
diagnosis and
risk assessment
Detecting error and
illusion
Principles of pertinent
knowledge
Learning to learn; critical, constructive and
creative thought and action upon reflection;
decision making and problem solving
Confronting uncertainties
28. Università degli Studi di Salerno
Synthesis of Transversal Competences
Identified
LifelongLearningCompetencestoFaceComplexity
Interactive Use
of Tools and
Resources
including
Digital
Competence
Interpersonal,
Intercultural,
Social and Civic
Competences
Intrapersonal
Competences
Meta-cognitive
Competences
Psychosocial Competences
Individuals need to be aware of and apply conscientiously simplex
principles for the acquisition of the different competencies:
Inhibition and the principle of refusal, Principle of specialisation and
selection, Principle of probabilistic anticipation, The detour principle,
Principle of cooperation and redundancy, Principle of meaning
Simplex Properties Underpin all Competences:
Specialisation and Modularity; Speed; Reliability; Flexibility,
Vicariance and Adaptation to Change; Memory and Generalisation
30. Università degli Studi di Salerno
Bibliography
Berthoz, A. (2012). Simplexity - Simplifying Principles for a Complex
World. USA: Yale University Press.
Delors, J., Al Mufti, I., Amagi, I., Carneiro, R., Chung, F.,
Geremek, B., Gorham, W. … Nanzhao, Z. (1996). Learning:
The Treasure Within – A Report to UNESCO of the International
Commission on Education for the 21st Century. Paris: UNESCO
Publishing.
International Federation of Home Economics (IFHE) (2008).
Home Economics in the 21st Century Position Statement. Retrieved on
February 28th, 2014 from the International Federation for
Home Economics website: http://www.ifhe.org/.
Michel, A. (2001). Schools for an emerging world. In What
Schools for the Future? (Paris, OECD), pp. 217–229.
31. Università degli Studi di Salerno
Morin, E. (1999). Seven Complex Lessons in Education for the
Future. Paris: UNESCO.
Organisation for Economic Cooperation and Development
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Union (2006). Recommendations of the European Parliament and of
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Learning (2006/962/EC) (Official Journal of the European
Union. 30.12.2006).
32. Università degli Studi di Salerno
Pellerey, M. (2004). L’Agire Educativo [Action in Education]. LAS:
Roma.
Sibilio, M. (2014). La Didattica Semplessa [Simplex Didactics].
Napoli: Liguori Editore.
Salganik, L.H, Rychen, D.S., Moser, U., & Konstant, J. (1999).
Projects on Competencies in the OECD Context: Analysis of Theoretical
and Conceptual Foundations. Neuchâtel: Swiss Federal Statistical
Office.
Smith, G. & de Zwart, M. L. (2010). Home Economics: A
contextual Study of the Subject and Home Economics Teacher
Education. In Teacher Inquirer, May 2010. Available at:
www.bctf.ca.
World Health Organisation (1997). Lifeskills Education for
Children and Adolescents in Schools. Geneva: Author