Marketing

Module 4 - Methods of training - The right method

Objective

To inform participants of the methods of training available to them, with particular attention given to the lecture, the lecture/discussion, the skill lesson and the on-the-job session

Suggested methods of instruction

 Lecture

 Discussion

 Demonstration

 Exercise

Aids

 Overhead transparencies

 Demonstrations

 Handouts

Time frame

 One hour lecture/discussion

 One hour of five-minute mini-lectures

Content

 The different methods of training

 Selecting the right method

 The lecture

 The lecture/discussion

 The skill lesson

 On-the-job training (the four-step method of instruction)

Approach

This module lends itself to a lively presentation by the trainer. The trainer must be capable of demonstrating personally the methods of training selected for special attention. These methods are believed to be the most appropriate for use in training in food control practices including GMPs and HACCP. It is acknowledged that case studies also have their use, but considerable time is required in their preparation.

The trainer should spare no effort to make this module effective. The methods are the tools the trainees will use when they became trainers. It is essential that the presentation of the module provide them with a base for effective training, on which the trainees can build by practising to improve performance.

Exercise

Ask participants to give a five- to seven-minute mini-lecture on a subject of their own choice that is related to food quality control. Instruct the participants to prepare a point outline on the subject of their lecture for use during their presentation.

THE DIFFERENT METHODS OF TRAINING

You have a choice of the following methods to prepare for effective training:

 Lecture

 Lecture/discussion

 Skill lesson

 On-the-job training (the four-step method)

There are other methods of training, but their effective use is specific to special...