I use this technique often in teaching in the culinary field. It works especially when when teaching international flavors as many of the students may have never heard of or tried some of the types of food. by presenting a finished product, then can better understand how flavors interact to create the end result durning the demo process.
Great! I am an academic instructor at a culinary school and do much the same with resume/career portfolio development. I begin with the final project and break it down into individual elements. I then take the elements such as a resume and work from the final document to the beginning by studying the anatomy of a resume. It is still not easy but we seem to have better projects now.
This also applies to writting a good resume, I show the students a proffesional resume then I break down the key componets. This gives the students a good mold as to what thier finish project should be.
Good morning Ricardo!
Great job! I don't work in a production environment but I definitely see the value of backward chaining.
Keep up the good work!
Jane Davis
ED107 Facilitator
I like the idea of the backwards chaining. It is similar in the Culinary field. When my students are going to create a wonderful showpiece made out of sugar, I like to show them the finished product first. They are all of course eager to learn how to make what may seem a very complicated piece, but as I break down the steps to getting to the final result, I see them all get excited , as they see it all coming together.
Hi James!
What a great idea and I can understand how this would work extremely well for culinary students.
Keep up the good work.
Jane Davis
ED107 Facilitator
As a culinary instructor, it's fun to challenge our students by having them try a prepared dish and ask to deconstruct what they are tasting. Less advanced students try with simple ingredients and flavors while more advanced students try more complex ingredients flavors. It is my desire to stimulate their curiosity, broaden their product knowledge and develop their senses. By backward chaining they will already be familiar with the ingredients necessary to recreate what they have tasted. If you don’t have a kitchen you could always deconstruct something like a snickers bar for fun.
Great approach Luis!
Jane Davis
Ed107 Facilitator
