Model 4: Training Smorgasbord
This model was based on the idea of a changing "menu" of
training choices which adapts to reflect emerging and on-going training needs.
Perhaps based on fundamental areas of skill or knowledge, the menu would allow
WEPs to choose training most appropriate to individual roles and contexts. The
training/smorgasbord image was conveyed as follows:
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You need to know all available ingredients (current trends
and needs) so you can chose which menu items (training opportunities) to
prepare / choose
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"Bites" vs. whole portion (take what you need at the time -
workshop or program)
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Alone or in groups
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No specific order would be required, but categories could
be suggested (different situations may require different training priorities,
but a "good training diet" could be suggested)
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Serve yourself different dishes or portions (practitioners
are adult learners who can address their own needs)
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Selection changes over time but you may need to keep a
balanced "meal" (training plan) in mind
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Some areas have particular dietary needs (special training
needs) or may keep their 'regional specialty' to themselves (regional issues)
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Add "dishes" or take things away as needed (as new topics
come up and others become obsolete, changes are made)
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Different individuals have differing appetites (workloads,
timelines, commitment, etc.)
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