Question for ESC 10 Educators in our 12/17/2007 workshop!Please share your answers as comments!

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29 Responses to How is cooking like teaching and learning?

  1. Gayle says:

    our ideas:

    You have and end result in mind
    Sequential or in steps
    Variety of “recipes” to get result
    Control certain aspects
    Experimental
    Creative
    Meets needs
    Tailor to different “pallets”
    Group or individual activity

  2. section 2 says:

    How is teaching and leaning like cooking?

    1. Have a plan
    2. Have proper ingredients
    3. Be flexible for changes
    4. Must be creative
    5. Both are satisfying
    6. Necessary
    7. Focused on an end product
    8. Everyone has a basic recipe but there is room for change
    9. Anyone can cook
    10. You learn from mistakes

  3. Kellie, Robbie & David says:

    ? You check as you go along to make sure it?s going in the right direction
    ? Take a lot of ingredients to make one thing
    ? Usually have one cook and many eaters
    ? Everyone likes theirs a little different, less salt for example
    ? The littlest mistake can ruin the whole thing
    ? It?s ok if you begin with a recipe and deviate from the plan
    ? Like teaching, the more you practice, the better you get/feel doing it
    ? Usually there?s a clean up afterward
    ? They can both be heated events
    ? Allows for creativity, cook and teacher have products to build on
    ? Have the end results in mind, sequential steps and product focus
    ? When you first learn how to do it you follow recipes completely even rigidly. Only later do you branch out
    ? Spice it up and enhance is
    ? You kill it, you grill it

  4. Elizabeth & John says:

    A blueprint that you work with, follow the tasks and check your output. Change an ingredient or amount of an ingredient and you get something different.

  5. How is teaching and learning like cooking?
    1. Plan
    2. Alternative way always available
    3. Right ingredients
    4. Right proportions
    5. Timing is important
    6. Preparation is a key
    7. Audience
    8. Product
    9. Involve others/alone
    10. Same plans turn out differently

  6. Sharon says:

    How is teaching and learning like cooking?

    Good ingrediants
    Good plan
    Teaching and learning is an art like cooking
    Some cooking is overdone (burned)—as some teachers are also
    Both be heated events
    Allows for creativity the same as cooking
    Finished product could be different
    End result in mind
    Sequential steps
    Rigid at first, can relax and branch out later
    Different ways to approach product
    Flexibility
    Spice it up and enhance it.

  7. 1. You have to have a plan- recipe
    2. Everybody might like something different to eat/ learning style
    3. You are as good as your tools
    4. At first you follow the recipe with rigidity, but after a while you can free style.

  8. Group 2 says:

    You need to have the right ingredients and timing.

    There is a measurable result at the end.

    The result isn?t always the same. It can be an art and a science.

    You need to be prepared for both.

  9. Dornisha says:

    1. sometimes it works, sometimes it does not

    2. experiment

    3. received well, sometimes not

    4. practicing makes better

    5. repetition

  10. Karen and Kay says:

    How is cooking like teaching and learning? 12.17.07
    Have to have a plan.
    Have to have ingredients
    You get a product
    Don’t always get anticipated results
    The plan can be embellished.
    There can be a variety, choices can be made along the way to change the end result
    The result can be shared with others.
    Sometimes it’s a heated event.

  11. Cathy, Terri, Kay, Natosha says:

    You have to know what’s “in season.”
    Sometimes you have to experiment.
    Sometimes you have to make do with limited resources.
    Sometimes the results aren’t good; you have to throw it out and start over.

  12. Mark McGahan says:

    – [+] How is teaching and learning like cooking
    – [+] Small units of diverse bits of information
    – [+] Quality units
    – [+] Proportional
    – [+] Sequential
    – [+] Correct blending/mixing
    – [+] Correct incubation / baking / heat
    – [+] Allows for creativity / serendipity
    – [+] Product focused
    – [+] Recipes are more rigidly followed when starting out and
    become less important as experience is gained
    – [+] Spices enhance the process

  13. Dixie & Yolanda says:

    1. You need a plan / recipe.
    2. You need the ingredients / materials.
    3. How to put it together effectively.
    4. End product.
    5. Evaluate whether good or not.
    6. Redo as necessary.
    7. Enrich ? add additional ingredients.

  14. Web Team says:

    * Recipies are helpful, but master cooks often modify those recipies to meet different
    needs and situations.
    * Sometimes cooks burn their food, and sometimes students fail, but both can modify their
    recipe and improve on their method.

  15. BarbKarenEvelynDana says:

    1. Ingredients/directions in a recipe just like good lessons. Both are adjustable.
    2. Both allow you to adjust to your own tastes.
    3. Both are ultimately leasing and satisfying.
    4. Both fill a basic need.
    5. Both are creative
    6. Necessary for survival.
    7. Like pudding, constant stirring could make it smooth or sticky.
    8. Timing is everything!
    9. Spice up with your own flavorings to enhance.
    10. Visualizing the end product helps the chef/teacher be successful.

  16. Life Long Learner says:

    1. Need the appropriate tools and ingredients
    2. Need a basic recipe to build and enhance
    3. Constant “taste-testing” to see if product is what you want
    4. Recipe can always be adjusted to taste
    5. One usually stirs the pot to get the best product

  17. Jack says:

    Taking parts (information/ingredients) and making a whole (knowledge/food)

    Change the ingredients over time – active process – for different tastes/learners

    Spice it up and enhance it!

    A lot of things get burnt.

  18. Gifted says:

    1. Whether you’re cooking or learning….you always add your own twist (ingredients/contents) to it.
    2. Add your own creativity

  19. Jose and Veronica says:

    Teaching is like cooking because you get better as you practice.

    Learning is like cooking because you let it simmer and sauté it with your background knowledge and experiences.

  20. 1. sometimes tools assembled
    2. it comes out like you planned and sometimes not
    3. preparation
    4. sequential steps

  21. Beth and Brenda says:

    Teaching and cooking

    1. Need a plan
    2. Prepare ahead
    3. Need ingredients
    4. Ingredients added in specific order
    5. Needs time for completion
    6. Sometimes, you must wait for ?marinating?
    7. Final product is more desirable to all individual ingredients
    8. They can both be heated events
    9. Allow for creativity
    10. End product in mind, product focused
    11. Recipes more rigidly followed when beginning.
    12. There are different ways to approach the product
    13. Spice it up and enhance it.

  22. Sharon, Denise, Diane, Tony says:

    •Blending ideas and ingredients
    •Need a plan or a good recipe – begin with idea and adapt/create as needed

  23. Rosemary and Pamela says:

    Need ingredients
    Have outcome to achieve
    Different ways to approach the product
    Planned event
    Can be creative and change according to need
    Combination process
    Product is consumed

  24. Kim, Will, Cynthia, Victor says:

    Different learning styles may take various ingredients.

    Cooking time for some students may take longer than others.

    Curriculum guide is like a cookbook, it takes many kinds of recipes, and the teachers use it as guide for learning.

    You always have core ingredients and you may intertwine ingredients as necessary for a quality.

  25. Lorna says:

    Cooking and learning both require specific and non-conflicting goals and objectives. If you are trying to make a sponge cake you can’t grease the pan. If you want a child to expand their ideas, you can’t be closed to their opinions.

  26. Good teaching is similar in many ways to good cooking.
    Recipies are helpful, but master cooks often modify those to meet different needs and situations. The same is true for teachers.
    Making a mistake in a recipe usually increases knowledge so you don?t do it again.
    Recipe is a skeleton, then you can add your own creativity to teach and learn.
    You have to cook and learn to survive. They are primal needs. We must find a way to do them both effectively.
    Cooking can be intimidating for novices, but richly rewarding.
    Both can be heated events.
    Although the ingredients may be added in a different order, or the teaching techniques vary, the end product will still taste the same and the student will still learn. There is no absolute right way to do things!

  27. What are the most important digital tools for teachers to use personally and with students in the classroom:

    PDA’s
    Assessment
    Cameras.Camcorders
    Computers
    Cell Phones
    TV
    DVD Player
    CD Player
    Web cam
    COWs (Computer on Wheels)

  28. Cathy, Terri, Kay, Natosha says:

    Teachers—informational resources, esp. Wikipedia; students are going to interact with technology anyway:)

  29. eric says:

    Both satisfy a primal need…

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