I also do demo's and then have the student make the same item with a revised timeline Monitoring their progress and givivng them feedback as they complete the taske is a good way of learning time management skills
I also do demos and I monitor how they are doing after. I do this to insure that they are following the proper procedure
I have students write out a daily timelime. I tell them the purpose is so that they can identify their time management skills. They often realize that a task they thought would take a half hour, was merely 10 minutes... and vice verse.
I have always told my students the importance of lists and timelines. What I often do is show the students my prep lists and time lines that I have put together for my demos. Such as properly prioritizing, and when to take a moment to clean your station.
break em into teams with a plan take 5 to 10 minutes to formulate plan then timelines for assigned duties and final times of completion,before during and completed!!!
Well we have the idea of misen place everything in its place prior to starting production. This alone can say a student many minutes and it also helps diminish frustration as well. Thus idea of organization is crucial to postive outcomes.
At the beginning of the term I give a timeline and cooking steps to follow, this allows the student a chance to understand what has to be cooked first what comes after until the final item. During the second half of the term students are responsible for writing their own production schedule or timeline.At the beginning of the class I always check their list to make sure they are not just writing recipe.
I have them use a production schedule which helps them to develop a timeline of the day. Gathering equipment, mis en place, cooking and cleaning are scheduled on a daily minute to minute worksheet helping them to be more efficient.
Robert,
That sounds like a great plan to develop a sense of urgency. How do the students respond to this exercise?
Jae Gruber
Having the student write down a timeline and see how they can stick to it, by leading - by example. Also, understanding how long it takes to cook elements in the meal and staying focused. Not getting frustrated with something that goes wrong. I have put them in stressful situations where something does go wrong and teach them how to respond. And timely.
I assign groups and then give each group a different "short-order" and tell them they have 10 minutes to put it up "in the window." Each group gets something different to make.
"Think hard, don't work hard"
Planning is a great organizing skill, and is set early in the program with mise en place
Andrew,
It is extremely important to consistently reinforce the importance of "clean-as-you-go". It sets the student up for success during production, reinforces food safety principals, and establishes good habits for their externship and future career.
Jae Gruber
I think one of the biggest is to clean as you go
this is so important in the kitchen.As it keeps the entire operation running smooth.
By setting goals in regards to time management for yourself you challenge yourself to be more productive, work more efficiently and become more precise in the work you produce. By doing this you help yourself when it comes advancing in your career.
Brian,
This is a very valuable best practice for both students and professionals! I wonder if more instructors could find ways to have their students record time (in addition to accuracy) each day. I like the thought of incorporating a routine of competing (so to speak) with yourself!
Jae Gruber
Robert,
An excellent idea indeed! Thank you for sharing this. I'm sure many instructors can benefit from implementing this practice.
Jae Gruber
Jennifer,
This is a fantastic idea Jennifer. I wonder if more production schedule projects should be incorporated into culinary and baking course work? Do you think more emphasis on this would better prepare students for externship and the realities of the "real" world?
Jae Gruber
I also use those techniques. It makes them more prepared and they have had time to actually study their recipes, plan their work, and visualize what and how they are going to execute their tasks.
Prior to student production a production sheet and timeline must be filled out by the student and submitted to the instructor. Students are then coached by the instructor and modifications are made to the timeline.
