glenn ochi

glenn ochi CHEP

Discussion Comment

Do your job to the best of your abilities and be prepared at all times so that your upper management cannot give you a hard time for not doing so.

glenn ochi CHEP

Discussion Comment

Priority List

When creating a priority list I review with my students on which menu items that take the longest to prepare. For example if we are doing a braised shortrib, this must take priority over our chicken noodle soup. In the past we used production schedules to help students break down the time structure of their day. I use the same priority list when lecturing the days content. I use the same structure by discussing the steps suggested for the days lesson plan by debriefing the longest to shortest menu item. I find that the students who follows my lead are… >>>

glenn ochi CHEP

Discussion Comment

Kinestethic Thinking

I remember when i was working towards my AA degree and too an art class in ceramics and remembered everything that my professor taught us. Taking good notes were helpful but having the opportunity for hands on training was extremely helpful for me as i fall into this catagory of leaners. I often visit my old professor as he has given me an open invitation to come in anytime to get on the wheel and create some artful creations. I share this story because i share the same story to my students that you cannot fully understand the content of… >>>

glenn ochi CHEP

Discussion Comment

Setting Goals

I like to begin each class with an overview of today exercise of what our goals are going to be in preparing the cuisine of the day. Like in ED107 with the debriefing process, I can see the difference from the students who come in prepared and ready to cook. On the flip side of things the day can become a challenge to those who have not prepared themselves for the activities. One successful tip that i do at the end of each day is to recall the goals of the day and give them an overview of tomorrow goals… >>>

glenn ochi CHEP

Discussion Comment

Early Demoes

Today during lecture i thought that i switch things up a bit and started with my demo plate of food. I used the debrief method as always but discussed the finer details of this dish, followed with the assembly of this tri-colored causa dish. I really noticed how much more my class was intuned with my demo and asked more questions at the end. The best part of today is that almost every team duplicated my dish and went out of the box on their presentation skills ^_^

glenn ochi CHEP

Discussion Comment

Managing Your Time

I find at times it's best to present the next days outline at the end of class so that you can focus on key points the following day. This eases the student pressure and allows more question and interaction with the Instructor.

glenn ochi CHEP

Discussion Comment

Team Building

At our culinary school we do several buffets and each time we elect a classroom sous chef to oversee the entire demographics of project. I allow the class to elect the sous chef and then i allow them to discuss and allocate jobs to each of the team members. The sous chef also creates a production sheet and makes sure that his or her team is on track with their specific task. Once the buffet is open each team member tells the others what they made and the method of preparation. I then appraise them both good and bad on… >>>

glenn ochi CHEP

Discussion Comment

Field Trips

I love our one field trip as we all meet at the Ranch 99 supermarket in preparation for Asian cookery the following week. We then hand out a scavenger hunt map and they are to go find these food related items so that they become more familar with these ingredients. Afterwards we all go have dim sum and see if they can analyze and recognize some of the key ingredients which was on their scavenger map. It's a lot of fun and there is a lot of interaction with the instructor. Glenn

glenn ochi CHEP

Discussion Comment

Keeping it real

I find by keeping everything real by explaining how the classroom is operated is a real eye opener to our students. I always explain in detail how things are in the real workforce and what employers are looking when hiring new employees in the kitchen. I feel that it's imparative to lay down the law on day one while going into great detail on the expectations in the classroom. Glenn

glenn ochi CHEP

Discussion Comment

Professional Growth

I find that all educators need to stay on top of their game plan by doing whatever it takes to become better prepared in the classroom. Whether it's taking these online courses or taking seminars through other professional organizations which makes us better prepared in our classroom. Glenn