About me
John MimsCHEP
Activity
Discussion Comment
As a Culinary Instructor, one aspect that helps me with some of the differences between generations is our lessons require physical, hands on application. Vets and Baby Boomers cannot rely only on memorization and Gens. Y and X cannot rely soley on the internet. They certainly need to understand the proper techniques but they must physically and properly execute this knowledge if they expect to be successful. These hands-on requirements help all in the class be on the same learning page regardless of their age.
Discussion Comment
Though I have heard about Bloom's Taxonomy seemingly forever, it wasn't until I took this course that I became aware of the impact this concept can have regarding creating clear and concise lesson plan objectives. I look forward to incorporating these techniques.
Discussion Comment
In the food business, working with others is part of the job. This business is team-orientated. Consequently, good communication skills are essential to having a successful team/operation. One place where communicaation is critical is writing recipes. A poorly written recipe with misspelling, poor grammar and lack of order in procedures has no place in our business. Understanding the product and the desired results are totally enhaced with clear, concise and easy to follow instructions.
Discussion Comment
I find the concept of stepping back from the problem to reflect helpful when trying to attain the right flavor profile of a vinaigrette for example. When students combine vinegar, mustard, garlic, oil, salt and pepper and begin tasting for a balanced flavor, the subtle balance needed can be difficult to achieve after four or five tastings if the viaigrette is too sharp, too hot or too salty. I them tell it is important to step back, give their taste buds a break and evaluate/reflect on what is known and possible soultions. Their thought process(and taste buds) can become more… >>>
Discussion Comment
Regarding first impressions, I agree that explaining the course and my expectations the frist day are a critical part of managing the class/lab. The students need to know there are rules that must be followed in the kitchen-how to safely walk with a knife in the kitchen for example. Even handwashing needs to be emphaized as they may becaome distracted with a time or temperature issue. It is important they understand how the grading system (Rubrics) works. And they need to know they have responsiblities: cleaning, homework, being respectful and professional as well as being on time. The fewer surprises… >>>
I discovered through this course that I was asking more closed than open question and did not allow enough wait-times. I like the concept of redirection. I will strive to get away from procedural questions sush as "are there any questions?" by asking if I can answer any questions they might have on the assignment at this time..
Discussion Comment
I totally embrace motivation via enthusiam. If students are fired up to learn because of intrinsic motivators, feel good about achieving goals, and have some fun in the process, then they will no doubt be successful in the course.
Discussion Comment
Teaching with fun helps provide an environment where the real fun can occur-in learning. There is great joy in grasping new knowledge while developing and mastering new skills
Discussion Comment
One stressor is having to response to questions on materials that were just covered in lecture. I have come to accept the situation that no matter how well and clearly I think I have covered the material, there will be students who did not 'get it' and therefore I must re-address the topic. This acceptance keeps me calm and not uptight
Discussion Comment
To prepare students for the experiences of restaurant work, we set up an activity we call speed drills. In this drill, a mock restaurant line is created and the students rotate thru the different stations(pantry, grill etc). They need to understand what products will be produced in each stations and therefore what items need to be prepped-not only the food but also smallwares and platewares. Timing is a critical component in these drills because food from all stations need to be ready at the same time. With these drills, the students get to experience the pace and demands they will… >>>
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