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ED322 - Introduction to Culinary Instruction

The world of dining is experiencing change and growth.  Instructors in the culinary arts need to be aware of the latest in food selection, preparation and presentation along with the business side of the field.  This group is for culinary arts instructors who aspire to discuss and master the competencies necessary for exemplary performance and top customer service in a dynamic, rapidly changing higher education landscape.  Group members share best practices, ideas, thoughts, reflections, and resources to help colleagues across the globe improve performance. 


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Student Overview/Characteristics | Origin: ED322 | New comment by Chris Wolf

Teaching culinary arts, striving to become a better teacher, and thinking about different ways to explain a recipe or a concept have had the wonderful side-effect of helping me become a better cook...

Student Overview/Characteristics | Origin: ED322 | New comment by Candie Zavala-Porchas

As a food service instructor, I have the opprtunity to help food service students to follow different ways of nutrition  or  culinary art fields. Like James said it is very satisfactory...

Student Overview/Characteristics | Origin: ED322 | New comment by James Baker

As culinary instructors, we have the opportunity to engage with eclectic age groups and experiance levels. This is one of the challenges of training in the culinary environment; however, the...

Student Overview/Characteristics | Origin: ED322 | New comment by Rob Mullooly

This is a very real start to this course. I am intriqued that there are many pros and cons given to our industry supplied with useful solutions.

Roadmap to Culinary & Hospitality Success | Origin: ED322 | New discussion by ED Chair

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 abou...

Lab Courses | Origin: ED322 | New discussion by ED Chair

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...

Culinary General Education Courses | Origin: ED322 | New discussion by ED Chair

This is a general discussion forum for the following learning topic: Introduction to Culinary Instruction --> Culinary General Education Courses Post what you've learned about this topi...

Student Overview/Characteristics | Origin: ED322 | New discussion by ED Chair

This is a general discussion forum for the following learning topic: Introduction to Culinary Instruction --> Student Overview/Characteristics Post what you've learned about this topic ...

Fun and Practical Ideas for Teaching Culinary Math | New discussion by Erin Coopey

I've been refining the way I teach culinary math over the past few years. I try to get students to common sense thinking about "what" we are doing rather memorizing formulas. Does anyone have any fun ...

Action Plan for Culinary Instructor | New blog by Brian Kaywork

After completing the Introdution to Culinary Education course, I can see that some simple interactive assignments will benefit my classroom. - Using a combination of techniques to engage the students...