John Kocubinski

I enjoied the importance of staying informed about current culinary trends and technology.  I also liked the ideas on how to use classroom projects to expand their knowledge.  

This section was very helpful with the importance of giving students feedback and how they can support each other concerning culinary standards. 

It really helped tie together the importance of the general Ed classroom with the passion students have for the culinary side of their education. 

I liked how the course focuses on the difference between the professional Chef and the home cook.  Also, I found it interesting on the emphasis on the riggers of the work environment and high stress. 

I think I will begin to incorporate more technology into my classroom to enhance learning and improve efficiency while providing students with the valuable tools they will see in the modern culinary industry.  Some ideas are digital recipe software and nutritional software that will become helpful tools in their future. 

During our team based cooking competitions I encourage students to communicate and work together to create a dish which improves their teamwork skills however I now believe that I interject too quickly without trusting that the group will overcome challenges within the group.  

Using written communication in my culinary arts class appears in lessons to share recipes, menu items, and ingredient lists.  I have also used written communication for documenting compliance with health and safety standards.  

I plan on presenting students with real world culinary-kitchen challenges that require them to think critically.  You have a limited pantry and must create a three course meal with the ingredients available.  What will you make and why?  This will encourage students to problem solve with available resources.