How to Manage Learning to Account of Different Learning Styles
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- Date Submitted: 07/27/2011 09:49 AM
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How do you manage learning
to take account of different learning styles?
[pic]
GTP 2004/05
ASSIGNMENT 1
A HOUGHTON
| |I taught my dog to whistle… | |
| |I can’t hear him whistling!… | |
| |I said I’d taught him… | |
| |I didn’t say he’d learned! | |
| |Peanuts | |
| |Charles Schultz | |
INTRODUCTION
My grandmother used to make the most delicious, meltingly-light mille-feuille: my childhood memories of tea at her house are coagulated by sticky pink icing and whipped cream. My mother, by self-acknowledged contrast, cannot make pastry.
Obviously, as blood relatives, my mother and my grandmother shared a genetic make-up. They were also of comparable intellect, certainly of similar artistic leaning and, otherwise, both very adept at all things culinary.
Why then, despite years of practice and devouring of cookbooks (and pastries) has my mother never mastered a skill that came so readily, effortlessly to her mother?
Is there a limit to learning? Or are there insurmountable physical factors that need to be taken into account? (My grandmother had unusually dry and cool hands) My mother’s approach to her ‘failing’ has been philosophical and, ultimately, resulted in her passing the pastry chef’s hat to my father – thus enabling a re-focus on menu planning and general kitchen...
to take account of different learning styles?
[pic]
GTP 2004/05
ASSIGNMENT 1
A HOUGHTON
| |I taught my dog to whistle… | |
| |I can’t hear him whistling!… | |
| |I said I’d taught him… | |
| |I didn’t say he’d learned! | |
| |Peanuts | |
| |Charles Schultz | |
INTRODUCTION
My grandmother used to make the most delicious, meltingly-light mille-feuille: my childhood memories of tea at her house are coagulated by sticky pink icing and whipped cream. My mother, by self-acknowledged contrast, cannot make pastry.
Obviously, as blood relatives, my mother and my grandmother shared a genetic make-up. They were also of comparable intellect, certainly of similar artistic leaning and, otherwise, both very adept at all things culinary.
Why then, despite years of practice and devouring of cookbooks (and pastries) has my mother never mastered a skill that came so readily, effortlessly to her mother?
Is there a limit to learning? Or are there insurmountable physical factors that need to be taken into account? (My grandmother had unusually dry and cool hands) My mother’s approach to her ‘failing’ has been philosophical and, ultimately, resulted in her passing the pastry chef’s hat to my father – thus enabling a re-focus on menu planning and general kitchen...