{"id":5471,"date":"2017-06-20T16:08:42","date_gmt":"2017-06-20T16:08:42","guid":{"rendered":"http:\/\/vwa.co.uk\/blog\/?p=5471"},"modified":"2025-05-12T10:48:01","modified_gmt":"2025-05-12T10:48:01","slug":"online-course-versus-classroom","status":"publish","type":"post","link":"https:\/\/www.vwa.co.uk\/blog\/online-course-versus-classroom\/","title":{"rendered":"Online course or classroom-based training \u2013 which is better?"},"content":{"rendered":"\n

We live in a digital world, so it\u2019s no surprise that there are now several online course versions of classroom-based courses. But are they really a substitute for the real thing? There are, of course, advantages for both types of learning depending what you’re wanting to get out of it.<\/p>\n\n\n\n

Should I take an online Food Safety or HACCP course?<\/h3>\n\n\n\n

An online course allows you to train in your own time and at your own pace. Its modular nature means that you can fit training around a busy production schedule. There is no definitive timescale for completing the course and, as long as you have a WiFi signal, you can study practically anywhere.<\/p>\n\n\n\n

From a budgetary point-of-view, online courses are more cost-effective. Plus you don\u2019t have any travel or accommodation costs on top of course fees.<\/p>\n\n\n\n

Why advanced level food industry courses are better face-to-face<\/h3>\n\n\n\n

The flexibility and modular format of an online course might seem attractive in the first instance. Indeed, in many cases, the content of both types of courses are the same. However, there is no substitute for experience.<\/p>\n\n\n\n

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When you attend a Verner Wheelock Level 3 or 4 Food safety or HACCP course<\/a>, you have access to a trainer who has hands-on food industry experience. You can ask questions relevant to your own particular business and receive instant answers. You will participate in group discussions and exercises, all of which are invaluable in helping you to understand the subject and how it relates to your day-to-day operations. You will also interact with delegates from different types of companies to further build your experience.<\/p>\n\n\n\n

What our delegates say about an online course v classroom-based learning<\/h3>\n\n\n\n

We asked a couple of our delegates who took advanced level courses with us if they\u2019d have preferred to take the course online. Both achieved Distinctions in their exams and have won Verner Wheelock Excellence Awards for their achievements.<\/p>\n\n\n\n

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Tina Sayers of PAS Grantham<\/figcaption><\/figure>\n\n\n\n

Tina Sayers, a Technical Account Manager at potato processors PAS Grantham told us: \u201cI don\u2019t think there\u2019s any comparison. Classroom courses enable group discussion, question and answer sessions, real-world examples from both the lecturer and course attendees \u2013 and all of this helps to build understanding from the participants.\u201d<\/p>\n\n\n\n

\u201cThere\u2019s a place for online training<\/a>, but I don\u2019t think it\u2019s ideal for complex subjects such as HACCP and although you can ask questions of understanding at the end of an online course, as an employer, are you left feeling confident that your attendee understood the content?\u201d<\/p>\n\n\n\n

She adds \u201cFrom a personal point of view, I retain information from a classroom course, but have a hard time remembering anything I\u2019ve learned from online training.\u201d<\/p>\n\n\n\n

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Kathryn Broadburn, Technical Manager at F Smales, has attended several face-to-face courses at Verner Wheelock and agrees with Tina. \u201cI think at Level 4 you need to be completing classroom-based training \u2013 especially with reference to HACCP. Just looking back at my files I have so many extra notes with more detailed explanations and examples that make it much easier to revise. Plus, I feel they give me a greater understanding of the subject.\u201d<\/p>\n\n\n\n

\u201cIt was also very advantageous to have the ability to have group discussions. We had a lot of these when completing examples during the course and as we went through the homework. At times it made me see where I had misunderstood the question being asked. There was also the chance to ask questions whenever we needed to. Asking questions also helped the tutor to gauge how much we were understanding- and at times spend longer on sections which required extra teaching \u2013 you just don\u2019t get that with an online course.\u201d<\/p>\n\n\n\n

Is the course relevant?<\/h3>\n\n\n\n

Another good reason for attending a face-to-face, rather than a face-to-screen course concerns course content. It\u2019s our experience that, since there is no real interaction between the course provider and the trainee, online courses tend to be updated less often.<\/p>\n\n\n\n

Our course tutors are regularly reacting to hot topics within the food industry and including them in the course materials. It\u2019s our aim to ensure that the information we provide is as up-to-date as possible, so that it\u2019s as relevant as possible to our delegates.<\/p>\n\n\n\n

Have you considered an in-house course?<\/h3>\n\n\n\n

If cost is an issue, one way to make your budget stretch further is an in-house course. Our trainers will deliver HACCP<\/a>, Food Safety<\/a> and Auditing courses at your own premises \u2013 or any of our other courses such as TACCP & VACCP<\/a>, Root Cause Analysis<\/a>, Managing Food Allergens<\/a> and Legal Labelling<\/a>. We can train up to 15 people and tailor the course to suit the needs of your business. Courses can range from Level 2 HACCP to Level 4 Food Safety or Lead Auditor<\/a>.<\/p>\n\n\n\n

Make sure the training is reputable<\/h3>\n\n\n\n

Whichever type of training you decide to embark on, make sure that it meets your needs. Consider the following:<\/p>\n\n\n\n