Roadmap to Culinary & Hospitality Success | Origin: ED322
This is a general discussion forum for the following learning topic:
Introduction to Culinary Instruction --> Roadmap to Culinary & Hospitality Success
Post what you've learned about this topic and how you intend to apply it. Feel free to post questions and comments too.
It is important to stay on top of current culinary/hospitality happenings and to always look for ways to expand your knowledge base. The more you know, the more you can share with your students. Sharing can encourage them to also develop a greater passion for the industry and deepen their curiosity. Plus, it makes the classroom fun and enjoyable when speaking to new trends and such.
Everything has its place, after the basics are understood. The use of technology and staying current with trends is key to being with the times. I like the ideas given to assist with ways to integrate projects or discussions in th eclass room. I also like the idea of students going to different volunteer events or restaurants to see if they are a good fit. This gives them hands on experiences that they can use to see where they would like to go. working in Europe fr 12 years has also given me the ability to speak about travel and how important that is on the culinary world
i agree with travel and trying the foods of that region as a major influence on learning. The cellphone use is also a good tool during travel to photo different dining experiences. This also impoetant for instructors so we can stay intuned to what is happening currently in the industry.
I agree with some comments above about keeping instructors up to speed on curent food trends. Visiting local restaurants, talking to local chefs, reading food articles, and generally keeping a finger on the pulse of the food world will allow instructors to continue to make class feel more relevant.
I agree that a chef instructor - or any kind of instructor - would need to stay trendy and up to date. With the industry contantly changing, its valueable for the next generation to see and understand it.
Professional development for instructors is crucial and should be required. Although instructors in the high school and college setting have certain curricula to teach that has already been pre planned, having yearly professional development in the ever changing hospitality industry will help keep the instructors on their toes and understand the trends and changes happening and the expectations of their new and incoming students.
Using a cellphone as a tool to allow studnetsto take pictures is a brillant idea. I do that currently inmy class. I also encurage them to go out and I suggest a list of places to go. Havingstudents discuss where they eat and share experience builds great team work
I hope to have the students present a report on the orging of some popular foods. They may be surprised to see where they came from and how they spread throughout the world. The potatoe is a great example of what I used to think was a European vegetable but in fact it's from the Andean Mountain region. Once the Europeans "discovered" it the potatoe spread thoughtout the world as it is so easy to use.
It is important for Chef Instructors to stay current and relevant in the industry. We should be discussing a multitude of culinary career paths available while intermingling good cooking and good business. Enforce professionalism and talk to students about not just taking a job for the title, but for experience. Foster the relationship with career services.
I will be using the suggestion of bringing in guest Chefs to help teach and also encouraging students to join groups to gain experience.
I liked where they suggested discussing the importance of travel as a learning tool. I would like to encouraged them eat the local style of food as well as visit local producers of food and farmers' markets. This would help with palate development or their knowledge of regional and global ingredients or cuisine. A good suggestion from the lesson.
