I agree with writing down the procedures it is more apt. to stick in there brain. When you write things downit seems to click when you are workong on the project. I myself went to a technicail High School in the Culinary Arts department, and the teahers there did make us write receipes of the board. it is a great idea to do that.
Sharon,
This is an excellent idea. If the students know your verbal and written standards ahead of time, there are no surprises at the time of grading. Both the student and the instructor benefit from very specific rubrics.
Jae Gruber
I use rubrics with all of my practicals. The students are required to print out all of the rubrics from off the portal and have the appropriate one with them when taking notes in class on the technique being taught. The rubric is a constant reminder of what the expectations are. If they are meeting the requirements outlined they can be certain to do well. They have no excuse for not knowing what the directions are, it is all there on their rubric.
Lisa ,
These are excellent ideas. I believe writing down the process helps them remember the technique. Checking their workplan before they enter the kitchen holds the student accountable for planning and preparation. If the student first starts reading the recipe as production begins, confusion ensues and valuable time is wasted.
Jae Gruber
I do not give my students a copy of the recipe, I make them write down the procedure as they watch me and then have them make a workplan for their production which I check before we head to the kitchen.
Walter,
You make a very good point. Seeing what could go wrong and how to correct mistakes is just as valuable - or sometimes more valuable - than seeing a perfect demo or outcome.
Jae Gruber
It works very well when I demo on certain items the wrong way or talk about what could happen if one does not follow directions, and then I also show step the correct way and the outcome of the project.
