Why question vs. what question
In teaching culinary art, I find I have to ballance the why questions and the what questions in equal measure. This ties into the different types of learners discussed in the last unit, but also into the nature of questioning.
The why questions relate more to technique. Why do we add or pair certain ingredients. The what questions relate to specific knowledge, names of procedures or dishes.
Using both types of open-ended questions in class, and being able to respond to them, is a large part of preparing my students for success in the field.
Hi Brenda- Thanks for your post to the forum. Your post clearly explained the difference between the "what" and the "why". I question whether it is good practice to save the "Whys" for the fifth level of instruction. You are giving your students content for all five levels. As they get each bit of information they need to know the why to understand WHY they are learning it at all. Best wishes- Susan
I agree with you that both "why" and "what" questions should be used, especially when teaching in a "trade" school.
The students must have some basic knowledge (what) about the topic (definitions and such) in order to understand the reasons or rationales (why).
I teach in the first of a five level program. With our beginner students, we are just laying the foundation. This requires a lot of "what" questions and a little of "why's".
In the last level, as they are approaching graduation, instructors expect students to know and understand the "why's". Unfortunately, a common concern/complaint I hear from them is that students have not transitioned very well into the "critical thinking mode".
