The fourth day in Canterbury.

The fourth day in Canterbury.

This morning I observed two English classes, both preparing students for the GCSE English exam. The exam is held in five weeks' time.  The first class (Paper 1 revision walkthrough) to have been observed was meant for those who were to re-take the exam. The teacher drew attention to the sequence of questions, reminded to the students what which answer should include. Then, the marking scale was talked through making sure everybody knows which mark they should head for to pass the exam. Again, peer teaching was strongly encouraged.

Picture taken with courtesy of the Canterbury College staff

NB: Anyone late for class is not allowed to get in until the teacher finishes her thought and leaves the classroom to have a word with the belated one.

Picture taken with courtesy of the Canterbury College staff

During the second class, a less advanced group of learners talked through the same thing. The group included students with special educational needs (emotionally or behaviorally challenged learners). Laura, the teacher, made her best in trying to calmly deliver the material, keeping to a very simple and laconic language in her explanations.

Picture taken with courtesy of the Canterbury College staff

A piece of fabric with numbered pockets, hanging on the wall, drew my attention.

Picture taken with courtesy of the Canterbury College staff

As it turned out, students leave there mobile phones when they are not allowed to have them close at hand.

In the evening, Silmara and Brian invited me to dinner. A few educators from France had arrived earlier that day, so Brian booked a table at Cafe du Soleil, a classy restaurant on the Stour near Westgate, to celebrate a new partnership.

The restaurant prides itself on fire wood stove cuisine. Anyone familiar with cooking methods will tell the difference between a fire wood stove and an electric cooker. One of our students, Jaroslav, is taking his vocational placement at Cafe du Soleil but, by the time we got there, he had already left. The chef complimented on Jaroslav's passion for learning new things.

Double Cooked Pork Belly.
Pork is cooked at a low temperature for a few hours and then braised, hence "double cooked".

Thank you for the exciting and  memorable evening, Silmara and Brian !