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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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Roadmap to Culinary & Hospitality Success | Origin: ED322 | New comment by Roshara Sanders

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...

Lab Courses | Origin: ED322 | New comment by Roshara Sanders

I should create oppurunity to dissucs food saftey pratcices and introduce my students to ways they will be handling food in class and on site. Enocurage students t taste food and have timelines, and...

Culinary General Education Courses | Origin: ED322 | New comment by Roshara Sanders

Pyscology plays a huge roll in the class room. Students will be motivated by differnt things/goals. Take time to incoprate real life topic discuissions and intriduce students to the diversty that...

Engagment | New discussion by Roshara Sanders

WHat is the best way that you have found works best to engage your students. What exercises tips do you use?

Student Overview/Characteristics | Origin: ED322 | New comment by Roshara Sanders

I think this is a very informative course! I am learning that there are different ways to approach each generation of culinary learners/students! The food media industry does have a intense roll in...

Culinary General Education Courses | Origin: ED322 | New comment by Salman I Khan

Salman Khan,  Dear all I am from Johannesburg South Africa HOD Blended eLearning and managing multidisciplinary Hospitality online programs Chef, Baristas and F&B services et al. I am hears...

Student Overview/Characteristics | Origin: ED322 | New comment by Jon Grommons

Embracing the kinesthetic learners, but realize they are visual learners, too.  Modeling work ethic is important.  Reinforcing team outcomes to Gen X.  

Roadmap to Culinary & Hospitality Success | Origin: ED322 | New comment by Kara Sponsler

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...

Lab Courses | Origin: ED322 | New comment by Kara Sponsler

Culinary arts instructors should create uniform standards of cleanliness in their classroom so that the students get an idea of what it will be like in the real world.  Sanitation should be...

Culinary General Education Courses | Origin: ED322 | New comment by Kara Sponsler

Culinary arts is more than just cooking.  One has to take into account outside factors such as personalities and creating an enviromnment that is conducive to working well together.  Not...