I recently had a web conference with my learning partner Anne. This was such a positive experience being able to reflect on our PIDP journey so far. The web conference went very well with us both being able to connect and relate with our course as we have both had similar journey's, though we certainly have different professional backgrounds.
Our blogs were both nearly complete at this point so we were working a bit backwards but nonetheless, the opportunity to review each others blogs was a very positive one as well as a very constructive one for me.
I also learned from the web conference that Anne and I both have very similar insights to the course overall, though again, coming from very different backgrounds. We had both also chosen similar topics to reflect on in regards to technology and teaching, Anne's blog being geared more towards social media was great as we were both able to relate to the subject and reflect on the possibility and current uses of it. My blog mentions social media briefly as it is geared more towards technology in the kitchen classroom.
Reading Anne's blog about Social Media I came across some great information and a couple of sentences stood out to me in particular. "It is creating many new ways for educators to engage with people in cooperative and collaborative learning. It allows educators to reach a broader audience and it provides a learning space for people separated by distance." As well as "In social media where there is limitless information, instructors take on the role of guide, context provider and quality controller, while simultaneously helping students make their own contributions to the content and evaluations of the learning experience" Firstly is one of the reasons I love social media especially in my field where borders are non existent and culinary education can happen around the world without leaving your living room and information can be shared instantaneously with colleagues and students. Secondly the instructor must sift through the information that is available to future chefs and guide them in a direction in relation to the information available the will benefit them the most.
Again the web conference was nothing but positive and it was such a pleasure to speak with a like minded individual and as my first web conference directly related to my own education I can certainly relate to the benefit of such an assignment and I will definatly utilize the tool in future.
Our blogs were both nearly complete at this point so we were working a bit backwards but nonetheless, the opportunity to review each others blogs was a very positive one as well as a very constructive one for me.
I also learned from the web conference that Anne and I both have very similar insights to the course overall, though again, coming from very different backgrounds. We had both also chosen similar topics to reflect on in regards to technology and teaching, Anne's blog being geared more towards social media was great as we were both able to relate to the subject and reflect on the possibility and current uses of it. My blog mentions social media briefly as it is geared more towards technology in the kitchen classroom.
Reading Anne's blog about Social Media I came across some great information and a couple of sentences stood out to me in particular. "It is creating many new ways for educators to engage with people in cooperative and collaborative learning. It allows educators to reach a broader audience and it provides a learning space for people separated by distance." As well as "In social media where there is limitless information, instructors take on the role of guide, context provider and quality controller, while simultaneously helping students make their own contributions to the content and evaluations of the learning experience" Firstly is one of the reasons I love social media especially in my field where borders are non existent and culinary education can happen around the world without leaving your living room and information can be shared instantaneously with colleagues and students. Secondly the instructor must sift through the information that is available to future chefs and guide them in a direction in relation to the information available the will benefit them the most.
Again the web conference was nothing but positive and it was such a pleasure to speak with a like minded individual and as my first web conference directly related to my own education I can certainly relate to the benefit of such an assignment and I will definatly utilize the tool in future.
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