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In April 2015, we had another study trip to Bovik Farm, with students of sustainable gastronomy study module. Students had an opportunity to learn how Finnsheeps and Eastern Finncattle are being raised in organic way. There are still only about 1000 … Continue reading
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Teaching and learning can happen nowadays anywhere and at anytime. This ubiquitous learning provides endless choices for students to learn required criterias for their study modules. It shifts the classroom from a traditional to nontraditional form in which learning can happen … Continue reading