Pamela Adams

About me

Hey there! I am brand spanking new to the world of classroom teaching, and admittedly, supremely nervous about the whole thing, but in the same token, excited for this new journey.

I've had an entire career already where I worked as an administrator and exec pastry chef for a large university where my kitchen was producing for about 30-40,000 folks every day. While I had pastry interns come through my kitchen, teaching them in a classroom setting where they will make a dz items vs 400 servings is going to be interesting.

Activity

Pamela Adams

Discussion Comment

Developing as an Instructor | Origin: ED101

This course reminds me that part of teaching is not only modeling and training others, but an important part of that is to continue improving on myself as well.

Pamela Adams

Discussion Comment

Roadmap to Culinary & Hospitality Success | Origin: ED322

The reminder that culinary students can be very limited in their skills when it comes to performance expectations is a good reminder.

The tip about asking students to photograph their food when dining out is a great idea, one that I will use in the future.

Pamela Adams

Discussion Comment

Culinary General Education Courses | Origin: ED322

Teaching or expounding on prior learning in the areas of writing, math and psychology is just as important for the culinary student as skills in the kitchen. Understanding how to be polished and grow the mind can help in their advancement.