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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 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...

Student Overview/Characteristics | Origin: ED322 | New comment by Kara Sponsler

The practial aspects of culinary arts are explored here.  One can not just get into a kitchen and cook there's a lot more behind the scenes work that goes into culinary arts than meets the eye...

Roadmap to Culinary & Hospitality Success | Origin: ED322 | New comment by Nichole Basmajian

It is important for Chef Instructors to stay current and relevant in the industry. We should be discussing a multitude of culinary career paths available while intermingling good cooking and good...

Lab Courses | Origin: ED322 | New comment by Nichole Basmajian

Chef Instructors set the standard! We are the example and it is imperative we are pushing students to achieve and exceed expectations. Coming to class prepared with a production list and recipes...

Culinary General Education Courses | Origin: ED322 | New comment by Nichole Basmajian

Being a well-rounded Chef is of the utmost importance. Educators should cross utilize material to enhance the education for their students. Staying connected to a culinary career path leads to...

Student Overview/Characteristics | Origin: ED322 | New comment by Nichole Basmajian

The learning styles between generations are quite distinct and require attention. It is unfortunate that food media blurs the distinction between a job description and what it means to be a Chef.

Student Overview/Characteristics | Origin: ED322 | New comment by Nery Sanchez

The differences between the generations was known to me, however; they are very much exposed in this chapter  

Student Overview/Characteristics | Origin: ED322 | New comment by Niallah Cooper-Scruggs

I enjoyed reading this section of the course.  I learned that some students have thought about joining culinary school for a while, while others sought out culinary school because of food tv...