After reading 'Flexible learning: its not just about distance' (Colliss & Moonen 2001) I must say I agree that flexible learning is not a new phenomenon. I believe that flexible learning is ever changing and has done so through the ages utilising the technology of the day to enhance the learning experience.
Due to the advancement of the computer age and the Internet ,flexible learning has never had so many tools available.We are currently embracing the Internet, blog pages & praising its many uses as we once did with the Radio, Television, Video, CD and DVD. I wont even mention the PowerPoint phenomenon.But we still have the same problem with how to achieve the correct balance on how flexible learning is delivered. In many cases such as my Level 3 cookery program , flexibility will be limited to perhaps theory course work. It is essential to develop hands on practical skills with real life scenarios, time pressures etc with direct tutor contact at hand. However with my current program ,Ive included 2 guest chef demonstrations, a butchery demonstration & 3 research/design/cook practical sessions to add variety to the many kitchen practicals as well as in class competitions so indeed there is some scope for flexibility.
Due to the advancement of the computer age and the Internet ,flexible learning has never had so many tools available.We are currently embracing the Internet, blog pages & praising its many uses as we once did with the Radio, Television, Video, CD and DVD. I wont even mention the PowerPoint phenomenon.But we still have the same problem with how to achieve the correct balance on how flexible learning is delivered. In many cases such as my Level 3 cookery program , flexibility will be limited to perhaps theory course work. It is essential to develop hands on practical skills with real life scenarios, time pressures etc with direct tutor contact at hand. However with my current program ,Ive included 2 guest chef demonstrations, a butchery demonstration & 3 research/design/cook practical sessions to add variety to the many kitchen practicals as well as in class competitions so indeed there is some scope for flexibility.
