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The Motivations Of Learning Foreign Languages: A Descriptive Case Study Of Polyglots, Noprival Noprival, Zainal Rafli, Nuruddin Nuruddin
The Motivations Of Learning Foreign Languages: A Descriptive Case Study Of Polyglots, Noprival Noprival, Zainal Rafli, Nuruddin Nuruddin
The Qualitative Report
Polyglots are extraordinary people in terms of language ability. Therefore, it is interesting to academically explore their motivations for learning several languages. This research is novel compared to previous studies because scant extant research exists of polyglots’ motivation for learning several languages. To this end, researchers collected data from semi structured interviews obtained from five informants. The method that we used was a descriptive case study. Findings showed that the polyglots’ motivation for learning multiple foreign languages were (a) pleasure, (b) social intercourse, (c) professional purposes, and (d) academic purposes. Mostly, the previous research revealed that motivation for people learning …
Tried And True Methods Of Course Design: Overview & Lesson Example, Judith Slapak-Barski
Tried And True Methods Of Course Design: Overview & Lesson Example, Judith Slapak-Barski
HCAS Instructional Design and Pedagogy
As we strive to find new models of student engagement in a post-pandemic educational landscape, it best to build upon proven methods and best practices. This paper provides a sample blueprint for course or lesson design that can be used in face-to-face, hybrid, or online courses, so that we can teach the way students learn best. The sample lesson provided is an applied example of integrating each of the steps delineated in Gagné’s book, The Conditions of Learning, first published in 1965, identified the mental conditions for learning. These steps might be completed in one class meeting, in a whole …
Using Experiential Learning To Enhance Student Outcomes In A Didactic Program In Dietetics Foodservice Management Course, Michael T. Holik, Scott Heinerichs, Jena Wood
Using Experiential Learning To Enhance Student Outcomes In A Didactic Program In Dietetics Foodservice Management Course, Michael T. Holik, Scott Heinerichs, Jena Wood
Internet Journal of Allied Health Sciences and Practice
Purpose: The purpose of this study was to describe student perceptions of their learning following experiential learning (EL) activities in a foodservice management course. Nutrition and dietetics education programs have a range of competencies students must learn and demonstrate throughout their curriculum. Learning styles differ amongst students and research has demonstrated they prefer to engage in EL (direct experience) activities to develop their knowledge. Foodservice management is one area of the curriculum that teaches students the basic functions of management; planning, organizing, directing, controlling, and staffing related to food, materials, facilities, and human resources. While this can be taught didactically, …