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.
Giving the students examples from first hand experience in the industry. Showing them the importance of having a wide range of skills/Knowledge.
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
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.
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.
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
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.
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.
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!
