Culinary General Education Courses | Origin: ED322
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 topic and how you intend to apply it. Feel free to post questions and comments too.
The hospitality / culinary sector is a mind, body, spirit business. Instructors need training relating to students, meeting them where they are and finding ways to break down principles and how to apply them in the kitchen and the dining room. The importance of calculating product usage or waste that impacts the business at a profit level.
I really appreciated how this section focused on integrating culinary concepts into non-kitchen subjects like psychology, math, management, and communication. I also really feel like I use "kitchen math" all the time! It’s such a great reminder that being a chef is about more than just hands-on kitchen work—it requires skills like accounting, leadership, teamwork, and menu development. I especially loved the class activities, like rotating through kitchen stations, and the psychology piece, which included thought-provoking questions like "What makes a good leader?" These examples were such a great way to show how culinary arts can connect to broader educational and professional skills.
Demonstrating to the student that there exist real world applications of what we learn can reinforce the usefulness of gaining knowledge set forth by the curriculum.
I like the idea of combining General Education instruction with culinary topics as a means to get these students to move past the idea that they won't need math, writing, etc...in their careers. Many of our students lack the ability to write and spell, which will be crucial to their validity as business professionals. I am constantly showing students cost controls and showing examples of how what appears to be a minimal amount of extra product or waste can add up to thousands in the long run. These examples do tend to ring home and even make students excited to do the math!
Being able to teach the importance of food cost, quality control, food safety, teamwork and camaraderie should be the base prior to even star cooking. As this will provide a base of understanding how a professional kithen should run.
It is basic for me, that a well-rounded chef has a notion and understanding of the importance of math. in order to be able to survive and to make sure that at the end of the month the food and labor cost are in tune with the reality of their business to stay afloat.
Physiology its key to determinate the flow and mood of the kitchen. It is often that individuals from many nationalities and social backgrounds are put together under critical stress. Therefore, being able to run a kitchen smoothly with respect and discipline it's a MUST for success.
By infusing elements of psychology into class content we can assist the student into a level of self-realization and mentor them into evolving into leaders by placing them into supervisory ( tho controlled) roles in both lecture & Lab classes
This can be done by asking them about their work history & Leaders who they have had who were positive influences as well as those they felt negatively about & why
Studying Maslovs heirarchy of needs as well as McGregors theory on X & Y can help a student understand nmotivation of themselves as well as those whom they may be leading
IN cases such as this having a diverse student body i the class or lab is sure to enrichen the discussion simply by the varied backgrounds of the students
Being a chef is not just being able to cook food - planning, cost comparison, other math skills as well as writing and communications skills are just as important. Who new psychology played such a big role in the culinary world? Real life examples and scenarios are necessary to the learning process.
It is important that all components of Gen. ed can be incorporated into Culinary Classes. The most effective method of delivery might be thru real life scenarios. A very effective method of delivering the reality of kitchens to the students would be to invite guest speakers from the industry.
Students need to understand the value of many different aspect of the restaurant life: to be an accomplished chef it is not enough to cook well but it is extremely important to have psychology training and enough math knowledge to maintain a healthy business
Giving the students examples from first hand experience in the industry. Showing them the importance of having a wide range of skills/Knowledge.
It is beneficial to use real world/industry examples and or first person accounts from professionals of the industry to help students understand the importance of other general education subjects that would benefit them in their career. To be a great chef or any professional it is important to understand that it requires a wide array of skills and all skills and insights one way or another could be interconnected.
As instructors we must be open to everyone’s view and experience and use this knowledge to improve the learning process for students and int industry.
Psychology plays an important part of the day-to-day operation in a kitchen environment. Students needs to also understand the importance of math, communication and put them in practice with real life examples.
A professional level of communication is expected of modern culinary leadership. When a cook is promoted to sous chef or a sous chef to head chef, it is expected that their written, verbal, and interpretation skills be consummate for the position. Embarrassing situations may arise for an individual if their spelling, punctuation, or grammar are lacking polish.
It is important that all components of Gen. ed can be incorporated into Culinary Classes. The most effective method of delivery might be thru real life scenarios. A very effective method of delivering the reality of kitchens to the students would be to invite guest speakers from the industry.
Its really important that students realize the connection of non cooking courses and how it will make them well
rounded and trained professionals. As an example, understanding math will help them to run a profitable opertaion either
as a business owner or culinary manager working for a business.
setting up real world situations are extremely important in the growth of a culinary student. Setting them up with real life exceptions of what they will encounter in a working kitchen,
I think it is especially important to touch on the importance of grammar and math in the kitchen. It also applies to other jobs and real works experience. If grammar is not corrected, you are doing the student a disservice.
