Web-Conference:

The Web-Conference I had with my learning partner, Jim Turner was a very enriching experience. We shared our experiences and background with each other and agreed to research on Diversity and Multiculturalism in the classroom. This was something that we had in common from our experience in our own fields. We both teach skills to people from different social, cultural and educational backgrounds, age groups and orientation. So, we thought that it would be a good topic. And so, it was! I have learned so much from this activity. It has helped me manage my own students in my pastry class. Discussing it with Jim was also very helpful. We both found very good articles on our topic and we were able to relate it to our own fields of work. We were able to help each other understand what we needed to do and discussed what we both learned from our articles.
It doesn’t really matter what course we are teaching, electrical or pastry work. The important thing we need to consider is that we live in a world that is constantly changing. Our students are becoming more diverse in different ways. We need to adapt to this and be able to accommodate the different needs of our students in one classroom. As instructors, we need to be more flexible and sensitive to the needs of our students and more creative in transferring the knowledge to our students for them to have a clearer understanding of what we are trying to impart to them by using various instructional tools and strategies. It is definitely more challenging for us instructors to reach-out to a diverse group of adult students as they have different learning abilities. However, we also learn from them a lot as they also have their own experiences that they are able to bring in to the table. Diversity and multiculturalism definitely contribute to the depth and unlimited possibilities of learning.

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I just wanted to share my experience in class this past week. It was a really good week for me. I have found a new appreciation for my students. I believe, I am also becoming more comfortable in my new role as an instructor. Taking this course, is really helping me a lot in dealing with various challenges that I face.

New insights gained on the variety of roles of adult educators:

These two articles have definitely shed light into my new life as an instructor. First of all, I am learning how to deal with a diverse and multicultural group of pastry students coming from different age groups, educational, cultural and social backgrounds. I am learning to be a mediator and translator of cultures. Therefore, it is vital to set aside my own stereotypes about different cultures and perceive everybody equally. However, it is important for me to learn about my students’ cultural and social backgrounds to be able to be a more effective instructor. This would enable me to create a better learning experience for each of my students because they all have different learning styles and curves. They are not the only ones learning. I am also learning from them. According to the article by Schwieger, Gros and Barberan, “if we are trying to become transnational educators in a transnational arena, we have to understand ourselves as translators between different and even competing cultures.” We have to accept the responsibility of acting as the “ambassadors of a culturally responsive pedagogy that promotes border crossings between the various groups within the classroom” (as cited in, Schwieger, Gros and Barberan, 2010, p.152). As their instructor, I have the responsibility to make things work, inspite of their different opinions and ideas. There is a need to orchestrate and blend these different voices and come-up with creative solutions (Baumgartner & Johnson-Bailey, 2008). Most often than not, it is amazing to see the result of these different opinions trying to coexist together and accommodating each other’s differences while creating products that are not only acceptable and palatable but also tasting and looking remarkably good. The results are sometimes incredibly great! In fact, I am really surprised because flavors that I have not explored myself, my students are willing to go out of the box and have no fear in trying. I would like to share an example, during one of my classes, my student made a croissant with a ham, cheese and bacon frittata inclusion. Usually, we use traditional fillings of plain ham and cheese. Well, this was a stretch from the norm and in fact became a “hit” in the bakeshop and was sold-out! There is no better feedback than when their products become a top seller. The end result was amazingly good! As their instructor, I did not dare stop them from trying something different. It is my role to help them push the boundaries and have an open-mind to be able to discover new and different flavors. This is how I encourage them to be creative in their own unique ways.
I firmly believe that as educators of the 21st century, there is a need to understand that diversity and multiculturalism is indeed becoming a norm and a necessity as discussed in the article by Schwieger, Gros and Barberan which we have to support and encourage. There is no denying that the world is getting smaller. Our classroom with students from different cultures is a representation of our society and will continue to grow towards this direction, as the world opens its doors to multiculturalism. In fact, “The Medici Effect (2006), Frans Johansson refers to early Modern Florence as an “intersection“ where “different fields meet” while triggering an “explosion of remarkable innovations” that occur as a consequence” (Schwieger, Gros and Barberan, 2010, p.148). It was during the renaissance period when the sciences, the arts and culture and many other forms of discipline flourished. It was the emergence of so many new ideas, creations, innovations and inventions. It is so much alike to what is happening now in our classrooms. There is a convergence of the different cultures and the emergence of new ideas, in this case, flavors of food which we now see becoming prevalent in the culinary and pastry world in fusion cooking and molecular gastronomy. As an example, my students have this compelling desire to combine flavors and cultures in Matcha crème brulee! Sounds pretty crazy, but actually very tasty and quite exciting in its own unique way. There is the availability of these cultural food ingredients in the market because of globalization in the food industry, as well. This has opened the doors to non-traditional food combinations and marriage of flavors, as well as, the discovery of new and innovative cooking and baking techniques. Now, it is my role as a pastry instructor to promote these growing trends in our industry as a result of diversity and multiculturalism in my own pastry classroom. Other than promoting the importance of the basic skills and knowledge in pastry, I need to instill these new values and trends to my students. It is my responsibility to encourage them to keep an open mind and to continue to strive and think out of the box to be able to help them create new possibilities within the pastry world.

Trends: Diversity and Multiculturalism

Diverse and multicultural classrooms are becoming quite a trend in the learning environments of today. From universities, colleges to continuing education, trade schools and even in community centers, it is becoming more of a norm rather than the exception. There is a movement from a “mono-cultural to a multicultural institution” (as cited in Schwieger, Gros and Barberan, p. 148, 2010). Classrooms are becoming a “cultural contact zone” according to Mary Louise Pratt, “where cultures meet, clash and grapple with each other” ( as cited in Schwieger, Gros and Barberan , 2010). Students and instructors alike are coming from different cultural backgrounds. In the article I found, “Lessons From the Culturally Diverse Classroom: Intellectual Challenges and Opportunities of Teaching in the American University” by Schwieger, Gros and Barberan, teaching assistants from different cultures teach English in an American University which has a very broad mix of students from different cultures, as well. This clearly shows that there is a definite change in education today. Universities are promoting diversity and multiculturalism in their classrooms. The evidence is in the heterogeneity of classrooms in colleges and universities today. It is necessary to understand this to promote tolerance and respect towards each other to achieve the highest quality of education wherein learning opportunities goes beyond barriers. This also leads to the changing role of the instructors to be multi-culturally responsible educators. In fact, the world seems to be getting smaller as the influx of immigrants, students from other countries wanting to study here and professionals from other countries trying to get better job opportunities increase in the country. This contributes to the diversity of the classrooms in our own universities, colleges, trades schools, etc. in Vancouver alone. This is quite evident in my own experience as a Pastry Instructor in Vancouver. There is an increasing mix of cultures in my own pastry classroom. Students come from different parts of the world to Vancouver to learn and study to become pastry chefs of tomorrow. This proves that our city is becoming known to the world where diversity and multiculturalism is accepted and in fact promoted. This topic has a real impact on me because it is something I experience on a daily basis. Other than my own students, I need not look far but simply look at myself and realize that I also come from a different cultural background, being a Filipino immigrant and married to a Japanese immigrant in Canada teaching Foundations of Classical Pastry (mainly French style pastry techniques) to a diverse and multicultural group of students. Coming from a minority group myself, I feel that my students expect me to have a higher understanding of diversity and acceptance of a multicultural classroom environment. Because of the existence of multicultural groups, the topics of race and ethnicity cannot be avoided even in the pastry classroom. “Fostering Awareness of Diversity and Multiculturalism in Adult and Higher Education”, an article by Lisa M. Baumgartner and Juanita Johnson-Bailey, help me, as a first time instructor, understand the importance and sensitivity of this topic and the role of emotions in the learning environment .There will always be stereotypes and this is the one thing we need to get past in this changing world in education. It is time to move forward and see beyond the obvious to be able to help students achieve their highest potentials.
In my very own pastry class, my students are a mix of Asian cultures, Latino, Greek, Canadian, Canadian from European backgrounds and Asians raised in North America. They come from different age groups, as young as 19 years old to someone in their 30’s and mid 30’s. They all have different learning curves and learning styles. So, it is very challenging at the same time interesting to be teaching this group of diverse students. This is the very reason why I chose this topic. Reading these articles opened my eyes that I cannot get stuck in a singular teaching style in my class. Demonstrations seem to be a pretty good instructional tool to use in the pastry kitchen. However, there is still a need to make sure that students understand and learn from the demonstration. For example, I just found out that my exchange student from Korea has never had a muffin in his life prior to enrolling in the program. I did not know this until I had a one-on-one with him, two weeks into the program, just a few days ago. This shed some light to me because I have learned that I cannot assume that everybody has the same basic knowledge, especially, since they all come from different backgrounds.
Through this experience, I see the importance of creating an open line of communication between me and my students for them to feel comfortable, safe and accepted. As Baumgartner and Johnson-Bailey stated in their article, a “transformed curriculum is when the ideas of the marginalized is taken into account and encourages the questioning of assumptions, new ways of thinking and new methodologies.” I now realize not to take anything for granted no matter how simple or basic it may seem to the majority because of the diversity of the group. Therefore, as a new teaching strategy, I now always present a sample of the final products for them to experience in terms of their five senses. In this way, I hope that they will have a better understanding of the things they are supposed to make. In some ways, working backwards, in this case is not a bad idea.
Also, the importance of speaking in a manner that my students would understand what I am trying to say is something to be considered, as well. Perhaps, finding words that are easy to understand for those not proficient with the English language. I beleive that being sensitive to the needs of my students is very important. It is not just about teaching and transferring information, but also making sure that they understand it in their own way. It has to make sense to them for the information to be processed in an effecient way and for them to apply it in what they do. Also, better understanding would mean better memory retention. Hopefully, this would lead to better products, as well, which is one of the objectives of the course. Another realization from reading these articles would be the importance of taking into consideration the learners’ emotions. In this case, I would like my students to have a connection with their products. I would like them to make and create something that has meaning to them and not just an item they have to make. They could incorporate their own cultural backgrounds to their pastry products. They could be making a French croissant with a spinach and feta cheese inclusion, a ginger infused vanilla ice cream, a dulce de leche inspired plated dessert to name a few. It gives them a sense of pride in what they are doing and a “oneness” with their products. As pastry chefs, the cakes, chocolates, breads, etc . that we make, these become an extension of ourselves. It is through the passion for food that we are able to create. This is something that I hope to achieve to impart to my students other than the technical skills that they have to learn.
Using various informal assessment tools is also something that I would definitely use throughout the course, other than the one-on-one’s. Because, they all have different learning curves and styles. In addition to that, halfway through the course, I plan to check on their basic skills by conducting speed tests in the kitchen. This is not a graded activity, but it allows them to practice the skills they need to master for their midterms and final exam. This is also an individual activity. One student does his or her own speed test while the rest of the class goes about their normal day in the kitchen given that they are already pretty comfortable in their own stations and need less guidance. This allows me, as the instructor, to also focus on that particular student and provide guidance and instruction when needed during the speed test. After which, a post-assessment and evaluation is done to check on the final products. Here, I encourage my students to critique their own work, as well. It helps me find out if they know what they are supposed to achieve. In this way, I am able to determine the areas they need improvement and guide them to achieve their full potential. I also hope to gradually help them become self-directed learners as they learn to make their own discoveries in the pastry kitchen.
I cannot help but include technology as a learning tool in the pastry kitchen. It seems that with an increase in diversity of students, the one thing that is becoming a common language is technology. Therefore, I have realized that this would help a lot in making learning more fun and interesting for them. In my present experience, I believe that use of technology also bridges the gap between student and instructor. Pastry is very visual. I find taking pictures of products and even recipes on-line really helps the students visualize the end product. Therefore, I do promote the use of ipads in class for easy reference to on-line recipes. I, myself make use of it for taking pictures of their products which I can refer to in the future. I use it as an instructional tool whenever I feel it is necessary. It is a very fast and changing world that I find I need to constantly adapt to it, as well. I believe that working in a diverse and multicultural setting truly pushes us to practice tolerance and respect to the highest level and stretches our adaptability and creativity in presenting our lesson.

Why I chose this topic

My partner and I chose Diversity and Multiculturalism in Adult Education. We both work in the trade industry and found that this was something we shared in common. He has been involved in training apprentices from different cultures and backgrounds for many years in his career as an electrician. I am a pastry chef instructor and I encounter diversity and multiculturalism everyday in school. We both found this relevant in our training and teaching careers. Learning more about this topic has certainly helped both of us understand our roles as educators in this rapidly changing and diverse world.

About me

HI, I am Kimberly Tada and I am teaching Baking and Pastry at Vancouver Community College. This is my 4th course in PIDP. I was planning to take PIDP 3230  but I decided to take this course first. SO, I have used this blog for my PIDP 3100 course and as advised by my professor to keep it going for my future classes. So, I have and I am happy I did because of I am able to use it for the course, PIDP 3240. Also, now that I am using my blog actively again. I am happy to learn new things. In 3100, I also used this blog to save links for sites(resources) that I believe I want to keep and use in the future. In between, I used it to post some thoughts and my journey in my first year and half of teaching. So, I have given my blog a new fresh look for 3240 and I will focus on the use of Social Media which is my assignment for PIDP 3240 and sites that I find interesting in my own field. Actually, I am just happy that I realized and learned that I have figured out how to edit this section (About me) of my blog to make it more relevant to my current course. There is so much to learn doing this. I feel l am learning a new skill ( on how to work on my own BLOG ) everyday!!! … how to link it to Twitter, FB, etc… I have lots to learn and do.