The following issues were discussed at a recent food safety trainers meeting when the debate over elearning was raised. The comments below are by our lead trainer, Terri Stigwood, who is a great advocate of practical, interactive classroom style training.
Retention of information
It is recognised by many learning theorists that for most people information is best retained when involved in problem solving and discussion. Our interactive courses provide the opportunity for attendees to problem solve using actual props etc. Terri also has a great technique of helping people understand the principle issues by explaining them in an easy-to-comprehend manner.
A traditional classroom attended course qualification is recognised by Ofqual whereas elearning certificates do not have the same national recognition.
Learning can be adapted to suit all learning needs.
Tailor to the business/bespoke
Our in-house courses can be adapted to suit the business needs and still meet the high standards of a certificated course.
Learning is an ongoing process. As the course progresses questions are set to test learning and any areas where the subject is not understood can be picked up and explained. Tasks can then be worked through and adapted depending on how the individual is learning. In addition, interactive group work is a valuable part of a formally taught course.
Ability to ask questions
Attendees can ask questions which often helps solve a problem and explains the principles to them and why?
Classroom taught sessions provide the opportunity for attendees to get involved with group tasks and activities giving them the chance to discuss and share ideas.
Shows trainer competency
Covers all learning styles
We all learn in different ways and teacher led training with full student interaction can ensure everyone is involved and helps them meet their full potential.
Share good practice
Besides the opportunity to network with other likeminded people, classroom taught sessions allow attendees to share problems and issues they encounter at work. Peers can often help change attitudes and highlight bad practices.
Adjustable to workplace
Trainers can adapt a training session to fit in with work schedules and group tasks can focus around the individuals own work roles.
Addresses level of risk
A quailified trainer can assess delegates knowledge and attitude to food safety as the course progresses. Where there are concerns these can be relayed back to managers etc. by the trainer who can then liaise with the business to determine any problems.
Underpins existing knowledge
Trainers can ensure differentiation of tasks and build on attendees existing knowledge so ensuring they reach their full potential and gain the most from the training.
Provides a foundation for any future learning
Many of the people who have attended our courses have progressed on to the next levels with some progressing to become trainers themselves.