Get Your Students Hired
I supply my students with a journal sheet that contains grading rubrics and a time line. There is adequate space for the student to preplan their recipe production and to edit it as they proceed. Prior to entering the lab I take time going over the recipe with production time examples.
Stacy,
I like your idea of prioritzing the items as a class. Sometimes students are not yet aware of what will take the longest or shortest amount of time and may initially be unrealistic in their timeline if not guided during the process.
Jae Gruber
Robert,
I agree that multitasking is important as well as a sense of urgency. If these concepts are not consistently reinforced, some students may make the prodcution of one items stretch to fill the entire class period or may be overly reliant on others to assist them in completing their production.
Jae Gruber
Michael ,
It is good to see that so many people are using time lines or battle plans in their production classes. I agree, while it can create a sense of urgency which is excellent, it can sometimes be a detriment as students may take short cuts to meet their timeline. Either outcome can provide a "learning moment".
Jae Gruber
Nicholas ,
It is true that students tend to over estimate or under estimate the amount of time a task will take. This is why timelines truly help to increase their awareness.
Jae Gruber
Ryan
It certainly does! A little time spent by the student considering the proccess and planning at the front end, really helps during production.
Jae Gruber
Gilbert,
I like that you guide them into the process initially, then later when they understand how the timeline works, you give them full responsibility. Thank you for sharing this!
Jae Gruber
Pierre,
Mental mise en place is a very good point to stress to the students. People may look as if they are prepared for production, but if one does not have their head in the game as well, the results may fall short of the anticipated outcome.
Jae Gruber
Remind students the importance of the mental mise-en-place. Review the time line and note taking together. Set production goals and a proficiencies presentation schedule. Allow self assessment and facilitate improvements.
several tips that I like to give are having a game plan of work to be done for production. Working with a sense of urgency and being focused on tasks until they are complete. Prioritize production in a manner that you do not have down time. Organize mise en place in a methodical manner so you do not need to use recipes.
I demo the products/procedures and then run through the recipes again with the mindset that they must start the thing that takes the longest first. So, if they have to make creme brulee, tuiles and financier, what will take the longest (including cooling and setting up).
We write down all tasks and then number them in order so that we're all on the same page.
I agree. The time that it takes them to write down the recipe, timeline, and equipment lists really cuts down on their setup time at the beginning of class. Also, it allows them to have a better understanding of what will happen during the demo and ask questions in order to better understand the lesson.
Marcus,
The art of making lists and setting priorities within the lists cannot be under estimated. It is a great skill not only for production, but study time, homework and life tasks outside of school as well.
Jae Gruber
Mathias,
Sharing your own prep lists and timelines is an excellent idea. Because instructors are prepared when students come into the classroom, they often do not realize the thought, planning and effort behind the scenes. Perhaps if students get this instructor view of mise en place, it can reinforce the importance of their own class preparations.
Jae Gruber
We have discussed using time lines on production days. These time lines help with organization and efficiency.
LISTS, LISTS, LISTS!
I really try and hammer home the idea that you need to make lists to get things done. Whether it be a prep list or a To Do list. I cannot operate in a professional manner without some sort of list keeping me on track.
I consistently stress multitasking. By having multiple projects that can simultaneously be worked a student makes themselves more valueable to a potential employer.
In the beginning culinary labs I give students a "time management form" and a recipe in which they have to break down the recipe by "approximate time of completion." as a class we discuss the approximate time it would like to complete a task and they have to challenge themselves to keep the approximate time. so far the only downfall I see to this is students love rush and beat the "approximate time" and complete the tasks in a shorter amount of time. which in that case I constructively use their mistakes as an example to take thier time.
rory,
It is always good to work with students side by side during production to remind them of elements of your demo, to ask them questions, and to ensure they are not taking short cuts.
Jae Gruber
Mark,
Mise en place is certainly a helpful concept, but there are times when students are not familiar with how best to become organized. As such, it is helpful to show them initial station set up, how to formulate a "battle plan" for production, and how to make sure their organization is sustained throughout the entire production period.
Jae Gruber