glenn ochiCHEP

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… >>>

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… >>>

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… >>>

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… >>>