Culinary Art Instruction

Public

Ask a question from your peers to help you in your professional work. Seek different points of view on a topic that interests you. Start a thought-provoking conversation about a hot, current topic. Encourage your peers to join you in the discussion, and feel free to facilitate the discussion. As a community of educators, all members of the Career Ed Lounge are empowered to act as a discussion facilitator to help us all learn from each other.

Eric Ullman CHEP

Jobs

Food service is the largest employment agency in the world and as Chefs its not about we want, it's about the customer!

Eric Ullman CHEP

Balance

You to have a center of gravity in the kitchen, Good sanitation, a sense of urgency and great cooking skills are essential!

Eric Ullman CHEP

General Ed Classes

No one ever said not being good in math or science or English will make me a Great Chef!

Eric Ullman CHEP

Technique

It's all about technique, trial and error and pratice practice pratice!

Sean Doyle

Degree / Career Plan Alignment

Does LCB currently use an integrated degree/career planning system to advise students?

Sean Doyle

Taking the Guess Work out of the learning

It has been my experience that simply sending a student to read chapters 3 and 4 in the textbook leaves the student on his/her own to attain knowledge. Do you know of any better way to immerse students in a learning environment where knowledge attainment is more immersive?

Sean Doyle

The value of experiential learning

I love online learning, especially when a course is developed like this module. There is great value in application of learning, which is very hard to accomplish in an online learning environment. With the use of technology and innovative teaching techniques, experiential learning in the online environment has become much more feasible. Do you have techniques for employing experiential learning in an online environment that you'de like to share? Thanks. Sean

Trina Nelson

Researching the Industry

What are some assignments that can be assigned to culinary students which will foster learning outside of the classroom?

Trina Nelson

The importance of safety and sanitation!

What are some ways to emphasize the importance of safety and sanitation in the food service industry?

Trina Nelson

Applying learning to real world experiences

What are some ways in which real life experiences can be incorporated into the classroom environment?

Trina Nelson

Technology in the classroom

What are some techniques for bringing adult learners up to speed with technology?

sandra canella

fisrt class

After many many years teaching baking and oastry I realized that we, instructors, use to assume that our students know certain basics that they dont!! So, I start my first class by doing my mis en place at the right way, showing them what they should be looking for.

David Scism

What is the preferred course project? Would it be group or individual?

I see there are many students that do not want to work in group settings. Older adults are the same, and would rather do projects by themselves. What have other instructors seen?

David Scism

What challenges are you seeing with generational gaps with students?

Older students are being found more and more in the culinary class rooms. How are other instructors managing class room discipline with the younger generation?

Matthew Mejia

Breaking up lecture

I find that taking part of te lecture material and dividing it into four or six parts, and giving it to groups in the class to discuss makes it an easier pill to swallow. I teach a wine and beverage course so I had four groups each discussing the quality classifications of wines in Germany, France, Spain, and Italy. I found that they learn more about how to study when they do this as well.

Michael Knight

Consistency

Consistency is the key of any good restaurant. Customers expect the same dish every time no matter how long it has been since they last had it. It is also not possible for the Chef, to cook each menu item every single day. Because that work must be done by someone else and because the reputation of the establishment rides on the work of prep cooks, line cooks and Sous Chefs, it is critical to introduce and use standardized recipes.

Matt Herron CHEP

ED322 - Introduction to Culinary Instruction

Jobs

Balance

General Ed Classes

Technique

Degree / Career Plan Alignment

Taking the Guess Work out of the learning

The value of experiential learning

Researching the Industry

The importance of safety and sanitation!

Applying learning to real world experiences

Technology in the classroom

fisrt class

What is the preferred course project? Would it be group or individual?

What challenges are you seeing with generational gaps with students?

Breaking up lecture

Consistency

Local Chefs

Culinary Trends

Instilling Professionalism

Continuous Learning