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Literacy and Numeracy in Everyday Context.

Literacy and Numeracy in Everyday Context. Workplace. Nicholas Boreham (2004), claims that a systems-level understanding of the work process as a whole, enables workers to understand how their own actions interconnect with actions being taken elsewhere in the system.

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Literacy and Numeracy in Everyday Context.

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  1. Literacy and Numeracyin Everyday Context. Workplace

  2. Nicholas Boreham (2004), claims that a systems-level understanding of the work process as a whole, enables workers to understand how their own actions interconnect with actions being taken elsewhere in the system.

  3. Literacy and numeracy in the workplace needs to be integrated into the big picture of the company in order to make learning meaningful for workers.

  4. Workplace background • Metal casting company. • Experiencing issues with quality standards, where staff were not adhering to company procedures. • As a result the quality of their product was being compromised. • High needs for number and measurement were identified.

  5. Understanding procedure • Stages of producing a metal casting is like following a cooking procedure, in that it involves mixing the correct proportions of ingredients in order to achieve the desired quality outcome. • Slurry mixture ingredients had to be in correct proportions in order for ceramic moulds to withstand the heat of the melted metal. • Cooking is an experience in most people’s daily lives, involving procedures that are meaningful.

  6. Before the Baking activity • Fractions, decimals, measurement concepts and estimation skills were discussed in sessions prior to the baking activity. • Numeracy skills and strategies were developed using a situated approach in their workplace, encouraging reasoning, communication and problem-solving.

  7. Before the Baking activity • Microwave was the only cooking facility available in the lunchroom. • Learners were given finished muffins to taste and the scenario was explained that they were required to follow the given recipe in order produce the same quality of product required by the customer.

  8. During the baking activity • Discussion about the steps being followed and the reasons for these steps being in the order that they were. • Which were the critical steps and what might happen if we changed their order?

  9. After the baking lesson • How we could adapt the recipe to achieve a better outcome than the brief? • We talked about how the importance of following procedure applies to the company’s quality standards (ISO) commitments and obligations.

  10. Feedback from Company • The company owner happened to be in the lunchroom during one of our baking sessions and observed the communication that went on. • The feedback from him at a meeting was that he was very impressed with the problem-solving approach and he learnt how to ask questions and allow waiting time for responses.

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