Gill Boyd

This module really is about a fun and inspiring part of a culinary program, learning the importance of professional behavior  will instill the foundation needed to work in the field no matter what position a student will fiind after graduation. Exploring career paths while in school helps a student to focus on potential jobs that will fit into their interests instead of just taking the first job that they find which might not be the path they desire. Students need to understand that culinary learning never ends and the program that they are in and hopefully finish is just the… >>>

This module breaks down key areas of instruction style for a culinary lab class, how students should work on daily cooking assignment as a group or indiviually. How they can asses what they are cooking, taste texture etc and getting feedback after finishing to understand the cooking process they used and the properrties of the dish. Students understanding of kitchen organization and sanitation standerds that are required to work in the real world.

Its really important that students realize the connection of non cooking courses and how it will make them well 

rounded and trained professionals. As an example, understanding math will help them to run a profitable opertaion either 

as a business owner or culinary manager working for a business. 

After teaching career focused culinary arts for many years it was refreshing to read about motivating factors for students to start thier education espaecially for a field that has many varied opertunities but also has alot of percieved views of what the students outcome in the field will be after they finish thier training. Success in the culinary field will depend on factors that are universal, hard work some luck and alot of dedication.