Lab Courses | Origin: ED322
This is a general discussion forum for the following learning topic:
Introduction to Culinary Instruction --> Lab Courses
Post what you've learned about this topic and how you intend to apply it. Feel free to post questions and comments too.
Constant feedback and interaction from the instructor is a great way of making the student aware of what to expect in the real culinary world. Using rubrics, timelines, teamwork practices will prepare the student to be effective as a team player.
Consistent feedback, both from the chef instructor and peers, gives students the information they need to replicate successful behavior and improve in challenge areas. Using real world example and time parameters gives students the opportunity to learn in a way that will increase their chances of success beyond the academic environment.
Consistent feedback to the students is essential in enforcing standards that will then be utilized in real world applications. Feedback on sanitation, timing, organization and taste is best given in small doses everyday, so the student has a chance to course correct everyday and there are no surprises at the end of the course. This takes being engaged and moving around the kitchen. Getting feedback from outside the kitchen is also very powerful and motivating to the students, and can be done by other classes/cohorts in the school or from invited outside professionals. The feedback process will also help them to hone and strengthen their own senses that need to be developed.
Providing detailed and accurate feedback about all components of their work is essential to their success.
We should give students very detailed feedback so they know exactly how to improve their skills. This is especially important with sanitation practices as it can impact the health of customers.
Student engagement and relevance to real life is essential when delivering critical components such as food safety. Students require numerous methods to both add stressors and supports to interact with the material in a meaningful way.
This section was very helpful with the importance of giving students feedback and how they can support each other concerning culinary standards.
Establishing an effective timeline is extremely critical for a student to learn and practice. The importance of deadlines in our industry cannot be stressed enough.
The importance of an instructor having a rubric to follow when delivering instruction. Emphasizing the importance of teamwork, flexibility and adapting to different styles of individuals. Encouraging proper health standards and practices, and when employees carry a certification for these standards adds value to the employer and safety of guests.
I found the discussion about transitioning coursework from an individual to a collaborative focus really interesting. I also loved the emphasis on exercises that engage students' senses, like identifying specific spices. It inspired me to think of a similar activity where students can explore how seasoning impacts taste—for example, using salt, pepper, acidity, and other elements in different versions of a simple vinaigrette to highlight how they influence the flavor and overall experience of a dish. On the topic of sanitation, I think encouraging students to hold each other accountable for proper practices is a great approach, alongside always leading by example.
I believe it is imperative to give students real examples of sanitation practices in lab on a constant basis. It may seem like common sense, but once everyone is in this loud and hot environment, common sense can be lost. I like to reinforce the importance of teamwork, leadership, and ethical responsibility during each class. I also find it very helpful to have family meal or a team meeting at the end of each day to discuss positives and areas of improvement. I let my students know that improvement is something we consistently strive for each and every day, even if you have done something multiple times. Broaden the senses and elevate the experience.
I deffinitly like to utilize the students experience ( can be based on expectations) regarding the quality of the food they ordered, purchased and then received, their experiences with sanitation practices in certain places, having a student be the class / lab sanitation supervisor can help the student build leadership skills and reinforce what sanitation standards should be while holding those who did a great or sub par job during clean up responsible
Giving students timelines that incorporate ServeSafe practices act as a reinforcement of safe kitchen operations. It also serves as a constant reminder regarding the use of kitchen logs that may be required in the industry.
In this topic I have learned that we need to remind the students, and keep reinforcing, all the sanitation practices.
Team work is most important in the restaurant world because a better outcome can be achieved as a group not as an individual
Educating the students on proper sanitation. Allowing the students, a role in enforcing other students the practice of sanitation and having the role changed so they all have an opportunity.
I have Learned of different ways to test knowledge. Using engaging tv shows alongside of the students' homework can actually be beneficial to the student. I love the idea about taking a trip to a local food purveyor to see how they store items and utilize HACCAP.
It is important as instructors to establish sanitation standards with students so that there is a clear understanding as to what is clean and safe. It is also beneficial to assign a sanitation lead at the beginning of class to further empower individuals to take responsibility for an entire team and vice versa for an entire team to understand their role in supporting their lead.
Other skills such as product ID and other sense training will always be a constant touching point in class and great moments for learning opportunities when students are preparing their recipes. I think it is a good idea to taste with students, have them explain what they’re experiencing and then guiding them on understand what they have just produced.
Learning the right way to give back some feedback and showing them with their words they are here to learn and understand what they are doing. This will create opportunities to talk about a lot of topics, tastings and show they we are here to help them.
The rubric development information allows students to understand the grading process and accurately assess their own performance as it is being described by the instructor. Application of food safety principles is essential to the process of developing strong sanitation habits and avoiding detrimental health inspection scoring.
