Public
Activity Feed Discussions Blogs Bookmarks Files

ED322

As a culinary instructor, some of the information was common sense in this course.  However, the final quiz did not really cover what was covered in the course -- it read as a "what not to do" as a culinary instructor.  I can see how this would be geared more towards GenEd instructors in a culinary school. 

I totally agree with your response.  I too would love to have heard how to handle a class of 29 in Cuisines Across Cultures class, where 8-10 recipes from around the world are handled each day, with a multitude of herbs and spices?  Where cooking utensils would be my first concern, then comfortable working space?  More emphasis on Culinary Lab situations?

Sign In to comment