I teach them to use the clock at each and every stage. I tell them to time a certain task and remember the time it took to chop say an onion. then i have them do it again with a goal of beating that time. and each time then chop that onion they are looking at that clock!
I try to manage the student prodution and efficiency by applying the "reverse clock" method. It is human nature to take your time in production in the beginning of the prodution period ad then work fast toward the end to get the goals of producion completed. I have the students write out a time line for prduction with the emphysis that 75% of the production to be completed in the first half of the prodction period. The students will experience that their poducton is more often 1. on time, 2. better quality, 3. better pesentated, 4. less stressfull.
I agree with Jennifer. I tell students to be familiar with the recipes and procedure before they come to class. I also suggest writing a production list, offer guidance if they want me to look over it, and give them suggestions on how to be the most efficient. I also tell them to watch the clock and challenge themselves to get faster when repeating the same task.
Devon,
That is definitely a great idea! When you ask them to time it, is your demo already set up, or do you start by gathering mise en place?
Jae Gruber
Ask the students to time my presentation or demo, This will help the students to see how long it takes from start to finish.
I often discuss production schedules with students. At the end of the demo, especially on heavy production days, I like to go over how students could develop a production schedule for the day. Since production lists are an important part of most large scale bakeries, this is a great skill for students to hone before going into the industry.
In the introductory class, I stress the importance of entering the classroom prepared with recipes written on notecards, writing a grocery list and production timeline that includes equipment needed. When a student takes the time to prepare these items, they will have a familiarity with the flow of the day and will have studied their recipes for ease in execution.
This will eliminate the beginning of eachclass and give them the ability to take hold of the days task and be successful.
Klaus,
It is good to hear that your students are required to use prep lists consistently throughout the program. By that the time the students reach their final course before externship, they have developed a very beneficial habit!
Jae Gruber
Karen,
Students definitely need guidance as to what items take the longest, what to start first, how to get several items started at one time, and in many other organizational/multi-tasking facets of the kitchen.
Jae Gruber
The prep list
Buffrt and Catering is a class usually at the end of study and just befor externship. The students had many classes where a Prep list was required.
The Instructor still needs to guide the students but they have to produce a plan.
I tell students to start items with the longest cooking time first so that if they have a time limit that product gets started immediately and be cooked thoroughly by the time they are ready to plate. Always have a production prep list/timeline as a guide to keep them on track.
Kelvin,
These are all excellent practices. An instructor can tell students how to set up an effective work station, but showing/demoing is really what makes the difference! Your methods of mental mise en place are excellent as well.!
Jae Gruber
I demo how to set up an effective work station that focuses on efficiency and flow. I also have a time line on the board for the production class and I require the students to have a product list,timeline (mental mise en place) prior to them starting any cooking.
Lourdes,
Prep lists and time lines are so critical. It is also important that they learn how to save steps and trips to the walk-in or pantry. Students are sometimes surprised that they are responsible for their own organization! Thank you for your kind words!
Jae Gruber
Always first is a good prep and write the time line. Not only cut the perp , everything in the right spot, in that way you dont loose time runnig
from corner to corner in the kitchen .
Thank you for the class you shoot right about the chef instructor need to go back to the industry and look,learn and practice the new trends.
I have a timeline on the whiteboard for them to refer to as they are working so as to see if they are on task. I also call out to them at 15 minutes prior to clean up ( we do not have plating every day in my particular class). They are told to manage their time wisely at that time so that when it IS time to stop they STOP and start cleaning up. They lose points if they do not comply.
Michael,
It is a good idea to go through the recipes with students so there is no room for mis-interpretation. Prep, mise en place, and production timing are skills that students will use while they are in school and throughout their career. Initial guidance and even a standardized form from the instructor can assist the student in developing organizational skills.
Jae Gruber
June ,
You make some very good points. A prep list/mise en place list is essential to student success in the classroom and in their future career. There are some students have never had to plan a major (or even minor) task in advance, so it is helpful if the instructors guide them through the process or give them a form that shows an example of a well executed prep/mise en place plan.
Jae Gruber
The Prep List. For individual line set up to plated banquets and buffets, the prep list is the one constant throughout the culinarians' career. As a time management tool, it is indispensable. I emphasize how good the students will look day two of their externship as they will be able to reproduce the prior days set up and mise en place.
The day before each of our kitchen labs, I go through the recipes with my students so I know that we have a similar base of understanding as far as what each recipe is asking us to accomplish. I then assign as homework the task of writing a prep/time management list to use during production to keep each student organized and on track, in an attempt to help them learn about the best and most efficient ways to work in a kitchen, with plenty of multi-tasking and cleaning as you go built into their day.
