Features

Jan 19, 2021, 16:05
2020 Gold Medal Classroom Article Index
373

2020 Gold Medal Classroom Article Index

04 December 2020

GMC responds to 2020’s unique challenges with three new sections and a plethora of ingredient articles ripe and ready for the culinary classroom.

By Lisa Parrish, GMC Editor

Onion Image2020 has truly been a year like none other. CAFÉ’s Gold Medal Classroom has responded to the year’s challenges by publishing articles and stories designed to help culinary instructors from high school to four-year degree programs successfully navigate the next chapter of culinary education.

Even though GMC is not a book, it can be accessed over and over again at www.CafeMeetingPlace.com. Just like your favorite cookbook, you can read articles you may have missed or refresh yourself on stories you found interesting. Look for features that focus on online culinary education, the movers and shakers in the culinary industry, tips and ideas for classroom instruction, and instructional resources from the foodservice industry.

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Each month CAFÉ sends an edition announcement informing you of the new stories posted on the website www.CafeMeetingPlace.com, Facebook and Instagram or @CafeMeetingPlace. If you are not receiving these emails, please click here to register for the notice. You won’t miss another GMC story in 2021!

FEATURE ARTICLES

Ingredients

Teaching during COVID-19 
(Note: see Online Culinary Education below for complete story listing.) 

Stories focusing on change 

Other

MAYO’S CLINIC

  • January – Part Two Making Program Changes: The complete six essential, non-linear stages of change. 
  • February – Enhancing and honoring civil behavior as well as respectful attitudes in classrooms.
  • March – Dr. Fred Mayo suggests strategies to manage frustration in classrooms and help students learn to deal with anger.
  • May – Gathering online teaching feedback from students and yourself.
  • June/July – Building camaraderie and community in online teaching: Social distancing limits informal communication. Instructors fill in the gaps with purposeful projects to develop a sense of community.
  • August – Zoom in on top teaching strategies to prepare students before and during a call to make using the platform successful for all.
  • September – Zoom in on top teaching strategies. Part two.
  • October – Help students combat Zoom fatigue by converting virtual lectures into organized class discussions engaging students and reducing fatigue.
  • November – Helpful tips to stay organized, grounded and efficient when using Zoom in this new instructing reality. 

THINK TANK

  • January – Part Two Culinary Education Disruptors Ideation: Moving ideation forward and championing the role of culinary education disruptor.
  • February – Education works best when teachers act as facilitators and not sole providers.
  • March – Qualities and responsibilities of mentoring the future cooks and chefs who pass through your kitchen.
  • May – Let’s grab the opportunity to lead change rather than have it chase us down the wrong path.
  • June/July – Reach out to retired professional chefs to help guide students through turbulent times with seasoned eyes and breadth of experience.                         
  • August – CAFÉ launches new podcast featuring leading chefs, restauranteurs, visionaries, educators and more to discuss current, compelling and relevant foodservice topics.
  • September – We need to face the current harsh reality and stand up, take a deep breath, bring our teams together and ask the question: “Now what?”
  • October – Building a curriculum around the ideal graduate.
  • November – Education is more than a set of objectives. It is a significant time in a person’s life where the experience becomes as important as the building of skills.

50 MINUTE CLASSROOM

  • January – Energy and Inspiration Gained from Making a Professional Change: Making a change in culinary education may mean leaving the field.
  • February – Do’s and Don'ts of oral food presentations.
  • March – Conducting a cooking competition: Create a simple capstone cooking competition for your program.
  • May – Completion Speech - You are the key to your success. Find that open career door and run full speed through it.
  • June/July – Cook with what you – actually – have on-hand. Teaching ingredient flexibility is important during pandemic-related shortages and challenging professional cooking situations.
  • August – It is time to hit the books by going retro with assignments from older, non-textbooks and giving students a break from virtual learning while inspiring a new generation of readers.
  • September – Teaching culinary topics across core subjects and using students’ interests as lesson plan inspiration.
  • October – Basic seasoning and spicing. Part one.
  • November – Virtually teaching delicious, healthy homemade Thanksgiving sides.

New in 2020: ONLINE CULINARY EDUCATION

New in 2020: CAFÉ Talks Podcast 

New in 2020: CHEF'S CORNER TABLE 

  • Corporate Executive Chef Richard Hoelzel of Idahoan Foods, LLC
    Forecasting foodservice’s future and advising culinary students searching for employment based on a 35-year culinary career.
  • President of Complete Culinary LLC Christopher Koetke
    Social media and adaptability are two skills Christopher Koetke predicts will be invaluable for success in the foodservice industry.
  • Morrison Healthcare Corporate R&D Chef Jeffrey Quasha
    Learn how Morrison Healthcare morphed into reformatted café spaces with touch-less delivery systems, online ordering, food lockers and robot salad machines in a few short months due to COVID-19.

Click here to read the 2019 Gold Medal Classroom article Index.