Kim,
Initially the instructor may have to set the timeline, simply because some people have never made a product before and do not know how long it takes to accomplish each step. However, as the class progresses, the student should be given more and more responsibility for not only the end product, but the development of the plan to achieve the end product.
Jae Gruber
I believe this is a good way to safe time. haiving them wirte a time line and stick to it with teach them to manage their time. Good way of keeping the students on track.
Lisa ,
Good thoughts. It is true that one must not only teach cooking as a Chef Instructor, but also organization skills, time saving techniques, practicality and working smarter, not harder!
Jae Gruber
When I do my demos, I let my students know when I am saving time to complete dishes. I always try to minimize time spent along with saving pots, pans...
Walter,
Time lines are definitely critical in production classes. Sometimes students think that a task will take less time than planned. On other occassions, a student can take a very quick task and make it stretch out for the entire class period. Initially, it is best to have the instructor set time lines. Then, as the class progresses, student can come in with their own timelines and battle plans.
Jae Gruber
To be aware of the plating time, start with the tasks that take the most time and then work your way thru the recipe as needed.
When I give my demos, I list the components on the whiteboard and have them decide (with a bit of guideance) the order in which to start production. I have them write down the order with a timeline so they can refer to it and try to keep on track.
