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In Merits downstairs, Friday 28th Apr 1200-1230

I was able to observe Daniele supervising 2 students during lunch service in the staff café.  The students were mostly independent in their work but occasionally asked questions or were offered guidance on things such as portion size, ingredients of dishes, etc.

Daniele had full awareness of the service and was taking payment for meals from customers.

The learners seemed comfortable in their environment and confident to answer questions from their customers and to approach Daniele if they had any queries.

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Jenny Sloan
Observed by Daniele Giraud in M7

25/4
9.00 am

Jenny was joined in the lesson by Carina as some of the students were going to complete some assignments and course work and the two classes were joined together.
The aim of the lesson was clearly stated at the beginning of the lesson.
Jenny reminded some of the students about the importance of keeping deadlines and to complete their work on time, especially to those that were a bit late or had poor attendance.
The learners were very comfortable when executing their tasks on the computer and were clearly instructed on what they were expected to achieve by the end of the lesson.

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Catering-Friday 28th May 9am

I observed Stefan in a practical lesson of Level 2/3 learners. The learners appeared to be confident and clearly had a good rapport with Stefan in which they felt supported and also encouraged to develop independent skills. They had been told what available ingredients were available that day, this was displayed on the whiteboard and also laid out on the table in order for them to also visualise a dish.

The learners all have a folder in which they work through all dishes, crossing off as they are completed. The folder contains a "to do list" that has all units listed along with all task to be completed. This is helpful in assessment and to allow the learner to check their progress.

Guidance is given to support learners by talking through a recipe until the learner is confident on the dish they will prepare. Cook books are available to further assist learners and to give guidelines.

In one particular incident the learner wasn't sure how many egg whites were in the bowl. Stefan reminded the learner that 30g is equal to one egg white. This prompted the learner to feel confident in her ability to measure the correct amounts.

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Jenny Sloan observed Mitsie Butler in Catering, 430 - 5pm, Monday 24th April

This was a small, specialised group who were working on Patisserie production and presentation.  They had been having a demonstration of the ovens  by the makers, and then used them  to produce Souffles, Baked Alaskas and Chocolate Tortes, all of which required very accurate timing.  They all looked beautiful and tasted delicious!  Everyone was encouraged by Mitsie to try and make lots of different things and to try everything, giving candid assessments - this was peer assessment at its best!  At the end of the lesson everyone mucked in to clear up and wash up and Mitsie clearly has a great relationship with the students.  They all took photographs of their dishes for their portfolios and assessment was continually taking place.  A very enjoyable lesson.

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Observed by: Mitsie Butler
Thank you for allowing me to visit your class today.  The was an excellent teaching and learning session with Level 3 Year 1 Travel & Tourism students.

The aim of the lesson was clearly stated at the beginning of the lesson.  The class was revising for their exam schedule for next week on Unit 301, Worldwide Travel Destinations.

This lively group of learners, were actively engaged in the starter and the learning activities during the lesson.  The activities were learner centered and not dominated by the tutor.  Hannah gave detailed step by step instructions for each task, and used IT, games and activities to assess learner's understanding and revise for the upcoming exam.

The activities were varied, for example the whole group participated in a starter activity in which Hannah used ICT to assess learning, then the group broke up into smaller groups for the next activity.  The assessment was done through the session by observation and listening to each of the learners.  During the small group activity, Hannah was on a tour to monitor and listen to each group and the learners appear to have a high level of confidence in the tutor.   The learners are all comfortable participating in the activities even if they are unsure of their answers.   Although most learners were seam well prepared for the upcoming exam.

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Stefan Berbers observed Carina Bond in travel and tourism

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Stefan Berbers observed Carina Bond in travel and tourism

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The students were level 3 year 2. The class was from 11.50 till 12.50. I left at 12.30 as there was a natural break in the lesson as Carina had gone through all the questions and it came to the point that the student had to answer the questions on a paper-based format. Carina had used a computer programme that had all the questions with bullet point answers. The paper was one of a much bigger unit so she takes the students through it in smaller chunks.  At the beginning of the class Carina did remind students about the deadline for an assignment which had passed.  It was a very test orientated lesson.  8 students were present at the beginning and 3 arrived late but were integrated in the class. Carina said she would play catch up with them later on. The experience was very straight forward and I have used it myself in a theory class in catering.

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Observed by: Hannah Talabany

I observed a very interesting cooking lesson today.
At the start of the lesson James gathered all the learners around the table and clearly explained the tasks and expectations for the lesson.
It was evident that he had used student data and reports to plan the lesson and guide planning.
Learners were given 25 minutes to think and plan a menu for the day
He constantly reminded the learners of the time left to complete their tasks (menu).
One effective strategy he used was that just before the end of the 25 minutes, he brought a piece of paper and asked the learners to write their menu plans on the paper, first, to ensure that they knew what they were doing, and second, so that he will be aware of what each learner is cooking in order to reinforce the learning goals and supervise their progress.
Students were also reminded at the beginning of the lesson that they had only had six weeks to complete a set of assessments and must think and plan accordingly.
James Demonstrated accurate knowledge of the subject and student progress.  He knew exactly what each learner had done and what outstanding tasks were left to complete.
So overall:
Clear and precise instructions were given to students.
He reinforced learning goals consistently throughout the lesson.
He gave direct instructions with links to the assessments.
Communicated effectively and presented materials clearly and checked for understanding.
Reminded students of deadline for assessments and what needs to be done to achieve their targets and complete all the required assessments.
Checked on individual students to ensure they knew their tasks and were aware of expectations and outcomes.
Late arrivals were immediately integrated into the lesson and given tasks and specific time to complete.
A couple of learners were struggling to decide what to cook! So they were given other options and were clearly guided by James with step- by- step instructions on how to cook the alternative option.
All Learners were actively involved in the lesson and knew what their individual tasks were and what they were expected to achieve by the end of the day.

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Once you have completed your peer observation, add feedback to this wall using the format suggested below.

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SUGGESTED FORMAT "Observation feedback: [Name] observed by [Name]

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SUGGESTED FORMAT "Observation feedback: [Name] observed by [Name]

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"[Details of how effectively students were learning, giving examples of evidence]
[One particularly effective strategy used]
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