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 the errors and faults of the exercise. Afterwards we get to enjoy the fruits of our labor.
Greetings Christin!
GREAT approach! Really does help students' feel empowered!
GOOD job!
Jane Davis
ED106 Facilitator
I choose a sous chef as well, each day a diffrent student to have their chance to be in charge. finding their " inner voice" & being my right hand man is a special challange that they might not get to experience until farther in their career. The whole class is involved- it's great!
