Developing Effective Instructional Modules in International Cuisine

The recent emphasis on innovating for more effective teaching – learning process is on making learners actively participate in the process. Active participation of learners will increase motivation and minimize learning just the theories of a particular discipline. Learning by doing is of much value particularly in studying International Cuisine subject. This can be facilitated by making use of instructional modules which can minimize teacher intervention in the classroom. Teaching and learning now comes in different styles and forms. Educators are now experimenting on new methods of teaching and learning which aim at improving the quality of education and the quality of products – the graduates. One of the new methods in teaching and learning today is the modular approach, which limit teacher intervention. This style of teaching and learning is student-centered; the student must learn everything in the instructional module through his/her own effort and phase. This method deviates from the traditional classroom situation wherein the teacher presents the lesson, and the students just listen to learn the concepts presented. But teaching can only be effective when adequate and relevant instructional materials are used (Afolabi, Adeyanju, Adedafo and Falade 2006).