Culinary General Education Courses | Origin: ED322
This is a general discussion forum for the following learning topic:
Introduction to Culinary Instruction --> Culinary General Education Courses
Post what you've learned about this topic and how you intend to apply it. Feel free to post questions and comments too.
"Instructors in a culinary setting can consider setting the tone of the class by inviting in a Chef or Food and Beverage Director from a local establishment to talk to the students about the "real world" importance and application of recipe cost, food cost, portion control, recipe conversion, and labor cost. Reinforcement by an outside culinary professional often solidifies the message and captures the attention of the student." This is something I would like to do which I feel would help students focus on the real world of the food industry and give them something to think about.
By collaborating with other teachers you can reinforce the level of education that is needed to be a well rounded chef. Also allowing students to rotate jobs within the kitchen will allow everyone to experience the different jobs needed in the kitchen.
Being a well-rounded Chef is of the utmost importance. Educators should cross utilize material to enhance the education for their students. Staying connected to a culinary career path leads to inspiration and more relevant educational outcomes.
Culinary arts is more than just cooking. One has to take into account outside factors such as personalities and creating an enviromnment that is conducive to working well together. Not everyone will be the Chef and not everyone will be a line cook. Being adapatable within the kitchen is a requirement as one day is seldome the same as the next. Also, take into account the practical fincial aspects of culinary arts such as food waste that could add up very quickly if not curtailed.
Salman Khan,
Dear all I am from Johannesburg South Africa HOD Blended eLearning and managing multidisciplinary Hospitality online programs Chef, Baristas and F&B services et al. I am hears to learn and share my experiences.
Pyscology plays a huge roll in the class room. Students will be motivated by differnt things/goals. Take time to incoprate real life topic discuissions and intriduce students to the diversty that they will see in the industry.
Putting things into sperspective from a business, monetary and conceptual point of view for the students, really helps them understand how the hospitality industry functions (the good and the bad) and how learning from their instructors whom have years of industry experience is a way to get a great insight and plan for their futures.
It is important to incorporate all general education components with culinary education.
Relating these concepts to real work kitchen concepts works best for me. Explaining how it applys to you and will continue to apply each and everyday. Not just in the kitchen too.
Giving real life intances where math and proper english is relavent in our industry. Psychology plays a major role in the restaurant buisness. A students demener can change from day to day.
A Chef needs good writing skills, for menus letters of communication and recipes. They also need to understand math. "Math is the language of business" not only for reipe accuracy but for all other aspects of a operation. in addition to these skills it is also important to understand people and thier diversity which comes from experience and studying behavior. All of this is part of what it takes to become a leader and the better we are in these areas plus so much more the better leaders we become.
It is important to stress the fact that a successful chef is well-rounded and has a varied skill set in areas outside of the kitchen. Incorporating material from GE courses into culinary classes is an integral part of the student experience and should be included with real life exmplaes. Instructors should look to collaborate with each other to cross-utilize material.
I think it is especially important to touch on the importance of grammar and math in the kitchen. It also applies to other jobs and real works experience. If grammar is not corrected, you are doing the student a disservice.
setting up real world situations are extremely important in the growth of a culinary student. Setting them up with real life exceptions of what they will encounter in a working kitchen,
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.
It is important that all components of Gen. ed can be incorporated into Culinary Classes. The most effective method of delivery might be thru real life scenarios. A very effective method of delivering the reality of kitchens to the students would be to invite guest speakers from the industry.
A professional level of communication is expected of modern culinary leadership. When a cook is promoted to sous chef or a sous chef to head chef, it is expected that their written, verbal, and interpretation skills be consummate for the position. Embarrassing situations may arise for an individual if their spelling, punctuation, or grammar are lacking polish.
Psychology plays an important part of the day-to-day operation in a kitchen environment. Students needs to also understand the importance of math, communication and put them in practice with real life examples.
As instructors we must be open to everyone’s view and experience and use this knowledge to improve the learning process for students and int industry.
