E-learning example: Catering NVQ level 2/3 Video modules

• provide information highlighting the main points of the practical sessions;
• provide learners with flexible 'any where/any time' access to resources;
• provide a flexible resource for both learners and College staff;
• highlight the potential of ILT/ICT to both staff and learners;
• provide a resource bank on the College virtual learning environment (Blackboard);
• enable tutors work through parts of the curriculum outside the kitchen environment;
• be accessible throughout the College and remotely from work and home.

• support NVQ level 1/2/3 professional catering curriculum;
• reinforce information from the practical cookery  sessions;
• act as a revision aid.

• access to attractive, interactive resources;
• learning resources accessible from a variety of locations, including work and home;
• increased confidence as users of a VLE and College ILT/ICT systems;
• cater to all learning styles.

• improved partnership working between catering and the Centre for ICT departments;
• developing practical exercises into flexible resources;
• raised awareness of staff to the potential of ILT/ICT and alternative delivery methodologies;
• the collaborative approach produced more resources and they were produced 'in-house';
• the end product is good quality and being used by the majority of staff and learners;
• increased the ILT/ICT confidence of the staff involved in the project.

• increased confidence and competence of staff using ILT/ICT;
• increased use of multimedia learning materials across the College;
• increased use of the College VLE and student portal; 
• increased both staff and learner awareness of the potential of ILT/ICT:
• external recognition of innovation and skills within the College;
• increased collaboration between departments;
• potential source of income.

Adapting e-learning materials, Blended learning, Staff Development, Supported self study, VLE