Lesson 10

 Demonstrations in Teaching

A demonstration is a teaching method used with both large and small groups. Demonstrations become more effective when verbalization accompanies them. For example, in a half demonstration-half lecture, an explanation accompanies the actions performed. It is a generally accepted learning theory that the greater the degree of active participation and sensory involvement by the learner, the more effective learning will be.

Advantages (Newby, Stepich, Lehman, & Russell, 1996, p. 48)

Demonstrations....

·         Utilize several senses; students can see, hear, and possibly experience an actual event

·         Stimulate interest

·         Present ideas and concepts more clearly

·         Provide direct experiences

·         Reinforce learning

Disadvantages (Kozma, Belle, Williams, 1978, p. 343)

Demonstrations...

·         May fail

·         May limit participation

·         May limit audience/client input

·         Require pre-preparation

Tips: (Chernoff, 1994, p. 17-20)

1. Know your audience

·         How much experience or knowledge do they have?

·         Are you teaching them a new technique or sharing basic information?

2. Set your objectives

·                     Review your lesson plan for your objectives.

·                     What do you expect the learner to be able to do following your demonstration?

3. Plan your preparation time

·                     Plan for the time it takes to shop for groceries and to prepare props

·                     Make a list of ingredients, utensils, or props needed

·                     Test equipment, recipes, methods etc. ahead of time

4. Plan your recipes/activities

·         Choose uncomplicated recipes with few ingredients

·         Consider the amount of pre-preparation required

·         Be aware of the cost of ingredients

·         Do you need a full recipe? How long does it take?

·         Do you need to prepare a recipe in advance?

·         Practice recipe or activity

Source:  Training Curriculum, Family Nutrition Program, Purdue University

Cooperative Extension, 2001.

5. Involve your audience/client

·         Ask for a volunteer to stir, chop, and assist with other preparation

·         Involve the audience in activities or demonstrations where possible

6. Be prepared for various room arrangements

·         Do you need an electric skillet? Burner? Extension Cord?

·         You may need to be flexible, go prepared for a variety of settings

·         Exclude distractions (close the door, turn off the radio/TV)

7. Help your audience/client to see what you are doing

·         Use trays and clear containers

·         Arrange the room so everyone can see (If a large group, may need to be in a semicircle.)

·         Face your audience as much as possible

8. Provide handouts to support what you say

·         Typed copies of recipes used

·         Review the key points of the demonstration

9. Be organized

·         Have everything for one recipe on a single tray

·         Place ingredients in a logical order and label (name, quantity)

·         Work in one direction

·         Dovetail various tasks

·         Plan for serving procedure & clean up (serving utensils, dish cloths, waste containers, etc.)

10. Follow food safety precautions

·         Remind participants to wash hands before handling food

·         Keep foods out of the Danger Zone

      Demonstrations are an effective method for teaching concepts and problem-solving procedures. A good demonstration should lead to increased attentiveness, learning, and performance.