There are five levels of transfer of learning. Here we give an example of transferring knowledge of how to use a new recipe. You can apply these levels to anything you’ve learned. How are you using the knowledge?
RECIEVING: At this level we are willing to listen to or read about new information. We read a recipe in the magazine and think it might be tasty, economical and easy to prepare.
RESPONDING: We do something in reaction to the information. We clip the recipe from the magazine.
VALUING: We spontaneously use new information without being pressured to do so. We actually use the recipe to prepare a meal.
REORGANIZING: We rearrange some part of our lives ti include regular use of the new information. We use the recipe regularly as part of our everyday cooking…or make it part of our special holiday menus, pot-luck suppers, etc.
CHARACTERIZING: We use our new knowledge so consistently that we become known for it. We are described by others as a person who does this recipe well, we are asked to bring the dish to events, and people anticipate its being served when they visit our homes.