Food and Tourism, September 18, 2023

This exploration of project-based learning presented a few projects of different sizes, but all illustrated a learning situation where a real-world problem was solved with students contributing at all levels of the project.

– Learning capsules on culinary culture in religions
– Eat More Beets! collaborative project
– Published student cookbook
– Joint professional cooking – healthcare project of recipe development for culturally sensitive dietary habits of palliative care patients.

It is a natural partner in VT, but it differs from trade-task learning activities in that students have advocacy in the process and the final result. It involves distinct phases of planning, exploring, synthesising, producing and feedback. In PBL, student experience, motivation for problem solving, and interest in applied information are core andragogical principles that are front and centre. The example shared, students creating a cookbook to sell to restaurant patrons, was an example of PBL where students were highly motivated, completed the project, and were proud of the result, but the teacher was responsable for organising and ensuring the learning goals, not the end result.

This meeting was on September 18, 2023. It was hosted by Robin Long, Provincial Vocational Training Education Consultant and Marc Vézina, Education Consultant, RÉCIT-Vocational Training, English School Boards.