Get Your Students Hired
This is a general discussion forum for the following learning topic:
Introduction to Culinary Instruction --> Lab Courses
Post what you've learned about this topic and how you intend to apply it. Feel free to post questions and comments too.
Student engagement and relevance to real life is essential when delivering critical components such as food safety. Students require numerous methods to both add stressors and supports to interact with the material in a meaningful way.
This section was very helpful with the importance of giving students feedback and how they can support each other concerning culinary standards.
Establishing an effective timeline is extremely critical for a student to learn and practice. The importance of deadlines in our industry cannot be stressed enough.
The importance of an instructor having a rubric to follow when delivering instruction. Emphasizing the importance of teamwork, flexibility and adapting to different styles of individuals. Encouraging proper health standards and practices, and when employees carry a certification for these standards adds value to the employer and safety of guests.
I found the discussion about transitioning coursework from an individual to a collaborative focus really interesting. I also loved the emphasis on exercises that engage students' senses, like identifying specific spices. It inspired me to think of a similar activity where students can explore how seasoning impacts taste—for example, using salt, pepper, acidity, and other elements in different versions of a simple vinaigrette to highlight how they influence the flavor and overall experience of a dish. On the topic of sanitation, I think encouraging students to hold each other accountable for proper practices is a great approach, alongside always leading by example.
I believe it is imperative to give students real examples of sanitation practices in lab on a constant basis. It may seem like common sense, but once everyone is in this loud and hot environment, common sense can be lost. I like to reinforce the importance of teamwork, leadership, and ethical responsibility during each class. I also find it very helpful to have family meal or a team meeting at the end of each day to discuss positives and areas of improvement. I let my students know that improvement is something we consistently strive for each and every day, even if you have done something multiple times. Broaden the senses and elevate the experience.
I deffinitly like to utilize the students experience ( can be based on expectations) regarding the quality of the food they ordered, purchased and then received, their experiences with sanitation practices in certain places, having a student be the class / lab sanitation supervisor can help the student build leadership skills and reinforce what sanitation standards should be while holding those who did a great or sub par job during clean up responsible
Giving students timelines that incorporate ServeSafe practices act as a reinforcement of safe kitchen operations. It also serves as a constant reminder regarding the use of kitchen logs that may be required in the industry.
In this topic I have learned that we need to remind the students, and keep reinforcing, all the sanitation practices.
Team work is most important in the restaurant world because a better outcome can be achieved as a group not as an individual
Educating the students on proper sanitation. Allowing the students, a role in enforcing other students the practice of sanitation and having the role changed so they all have an opportunity.
I have Learned of different ways to test knowledge. Using engaging tv shows alongside of the students' homework can actually be beneficial to the student. I love the idea about taking a trip to a local food purveyor to see how they store items and utilize HACCAP.
It is important as instructors to establish sanitation standards with students so that there is a clear understanding as to what is clean and safe. It is also beneficial to assign a sanitation lead at the beginning of class to further empower individuals to take responsibility for an entire team and vice versa for an entire team to understand their role in supporting their lead.
Other skills such as product ID and other sense training will always be a constant touching point in class and great moments for learning opportunities when students are preparing their recipes. I think it is a good idea to taste with students, have them explain what they’re experiencing and then guiding them on understand what they have just produced.
Learning the right way to give back some feedback and showing them with their words they are here to learn and understand what they are doing. This will create opportunities to talk about a lot of topics, tastings and show they we are here to help them.
The rubric development information allows students to understand the grading process and accurately assess their own performance as it is being described by the instructor. Application of food safety principles is essential to the process of developing strong sanitation habits and avoiding detrimental health inspection scoring.
By giving students a timeline, they will start to understand timing, and multitasking which is very important in this business.
Also, by creating good sanitation practices they will be able to work efficiently, they will keep their station clean as they go, not having to stop and clean up a large mess.
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.
Having tasting spoons out at all times is Imperative in a school setting. Many of the students are afraid to taste during class, but how else will they learn balance of flavors? I love discussing with my students what they are tasting. Sense of urgency and sanitation need to be discussed on day 1, but they don't learn until it is put into practice well into the course.
Relevant and specific feedback is crucial to the student learning experience. It is important to proactively discuss performance expectations, have information available, and keep communication lines open. When giving feedback, it is necessary to provide examples of how the student succeeded or did not meet expectations. It is also important to guide students in their learning to assist in problem solving and critical thinking rather than immediately providing an answer. Their analysis and process should be attempted first and then modified with the instructors help if necessary.
Senses of taste, where food comes from and possible contaminants, time management and open class discussion on taste help all students to become better at their trade. real life experiences and field trips can be so informative. I love to use the explanation of why is our Chefs jacket white? Its because we are in the hygiene business and the better we can keep our jacket clean the better our practices will be on our station. It also has to do with impressions. We all have 15 seconds to make an impression and when our jackets are messy and wrinkled what kind of impression is that? Prep lists and timelines are key to understanding time management in the kitchen and also help us to become more efficient with our time.