Cookbook for lectors of experientially oriented courses, or we are (Not)cooking just with water Cover Image

Kuchařka pro lektory zážitkově orientovaných kurzů aneb (Ne)vaříme z vody
Cookbook for lectors of experientially oriented courses, or we are (Not)cooking just with water

Author(s): Petr Soják, Markéta Sedláková, Veronika Nýdrlová, Dušan Klapko
Subject(s): Higher Education , Educational Psychology, Cognitive Psychology, Psychology of Self, Organizational Psychology, Methodology and research technology, Pedagogy
Published by: Masarykova univerzita nakladatelství
Keywords: experiential pedagogy; lecturers and instructors; Experiential Learning; learning motivation; learning courses; organizational psychology; team building exercises; professional growth;
Summary/Abstract: The publication Cookbook for lectors of experientially oriented courses, or we are (Not)cooking just with water intends firstly to the students of the discipline Social education and leisure time, as theoretical and practical support of their studies focused on leisure education, personal and social development and experientially oriented courses, but also during their next profiling. The name and content is interwoven with metaphors, those invite readers to creative attitude when processing the information. This creativity is fragrant spice supporting the taste of lector´s work. Here readers meet with concepts such as game, education, passed experience, present experience, experience, dramaturgy, script, motivation, reflection and feedback, methodics (preparation and implementation) of experientially oriented events, team, it´s role, lector and his/her personal and professional growth and psychohygiene. The book is not database of games, but collective work that summarizes our own experience. The topics introduce collage that in the end captures our conception of experiential education and experiential reflective learning. This is partly influenced by the target group, students, who pass trough this way to gain appropriate competencies with the aim to become qualite personalities and experts in their proffesion. Part of the publication is handbook. We want to give students space for their own notes and commentary based on their own experience, that we find as the key concept in learning process.

  • E-ISBN-13: 978-80-210-8149-9
  • Print-ISBN-13: 978-80-210-7572-6
  • Page Count: 168
  • Publication Year: 2015
  • Language: Czech
KDE, JAK A CO VLASTNĚ VAŘÍME

KDE, JAK A CO VLASTNĚ VAŘÍME
(WHERE, HOW AND WHAT WE ACTUALLY COOK)

Z ČEHO VAŘIT

Z ČEHO VAŘIT
(WHAT TO COOK WITH)

NA ČEM STAVĚT DOBROU KUCHYNI KURZU

NA ČEM STAVĚT DOBROU KUCHYNI KURZU
(WHAT TO BUILD A GOOD KITCHEN ON)

JAK MÍCHAT A KOŘENIT

JAK MÍCHAT A KOŘENIT
(HOW TO MIX AND SEASON)

PROČ SE NEVYPLATÍ ODCHÁZET OD PLOTNY

PROČ SE NEVYPLATÍ ODCHÁZET OD PLOTNY
(WHY IT DOESN'T WANT TO WALK AWAY FROM THE PLATE)

CO SE HODÍ ZA PŘEDKRM

CO SE HODÍ ZA PŘEDKRM
(WHAT GOES AS AN APPETIZER?)

MASO VERSUS VEGEKUCHYNĚ

MASO VERSUS VEGEKUCHYNĚ
(MEAT VERSUS VEGETARIAN CUISINE)

NE KAŽDÁ ČOČKA TĚ MUSÍ NADMOUT

NE KAŽDÁ ČOČKA TĚ MUSÍ NADMOUT
(NOT EVERY LENTIL HAS TO BLOW YOU UP)

NEZDRAVÁ ÉČKA A KVALITNÍ ÍČKA V NAŠÍ KUCHYNI

NEZDRAVÁ ÉČKA A KVALITNÍ ÍČKA V NAŠÍ KUCHYNI
(UNHEALTHY FOODS AND QUALITY FOODS IN OUR KITCHEN)

DODRŽUJME PITNÝ REŽIM

DODRŽUJME PITNÝ REŽIM
(LET'S FOLLOW THE DRINKING REGIME)

SLADKÁ TEČKA NAKONEC

SLADKÁ TEČKA NAKONEC
(THE SWEET SPOT AT THE END)

PRACOVNÍ SEŠIT

PRACOVNÍ SEŠIT
(WORKBOOK)

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