Fifty Minute Classroom

Sep 20, 2019, 19:26
Fifty Minute Classroom’s Centennial Article Index
603

Fifty Minute Classroom’s Centennial Article Index

30 April 2019

A summer reading project for teachers and new and returning students.

By Chef Adam Weiner, JD, CFSE

It is nearly impossible for me to believe this is the 100th article I have published for the Gold Medal Classroom.Below is an article indexfrom January 2009 to date.

May I make three suggestions?

  • Look at the articles you can read over the summer to prepare yourself for the upcoming school year.
  • Assign a listof articles to your returning students that you want them to read.
  • If you know over the summer who will be enrolling in your class, send each of them a list with hyperlinks of the articles you want read by the first day of class.

It should take you or your students no more than 15 minutes to read any of the articles.

  1. Teaching Presentation in 50 Minutes,” January/February 2009
  2. Teaching with Puzzles,” March/April 2009 
  3. At-a-Glance Refresher” (a Culinary Cheat Sheet), May/June 2009
  4. Out of the Box” (on the Reality of Cooking with Convenience Products), September 2009
  5. “Cooking Quotes,” November 2009 (NO HYPERLINK but please see numbers 85 and 86 below.)
  6. Teaching Students How to Plan Their Cooking,” January 2010
  7. The Importance of Preparation among the 5 “P”s,” March 2010
  8. Teaching International Cuisines,” May 2010
  9. 10 Key Points of Separation” (Amateur vs. Professional cooks), June 2010
  10. Braising,” September 2010
  11. How to Buy Knives” October 2010
  12. How to Buy Knives, Part 2,” November 2010
  13. How to Buy Knives, Part 3,” December 2010
  14. How to Buy Knives, Part 4,” January 2011
  15. Interview Skills,” March 2011
  16. Help Your Students Keep Their Jobs,” May 2011
  17. Teaching Baking in 50 Minutes,” July/August 2011
  18. Assessing Culinary Math Skills,” September 2011
  19. Motivation,” (of students), October 2011
  20. Foodservice Economics,” November 2011
  21. Teaching Food Costs,” December 2011
  22. Sauté,” January 2012
  23. Chocolate Dipping,” February 2012
  24. Teaching Nutrition, Part 1 of 2,” March 2012
  25. Teaching Nutrition, Part 2,” April 2012
  26. Assessment,” May 2012
  27. Teaching Students How to Get a Job, Part I of 2,” June 2012
  28. Teaching Your Students How to Find a Job, Part II,” July/August 2012
  29. Salt,” September 2012
  30. Capitalize on Boards, Commissions and Associations,” October 2012
  31. Making Sure Everyone Shares in the Work, Making Sure Everyone Gets the Glory,” November 2012
  32. 12 Things for Students to Know,” (working in a commercial kitchen), December 2012
  33. Do You Teach Recipes or Technique?,” January 2013
  34. Reading and Writing Recipes,” February 2013
  35. Teaching Steaming,” March 2013
  36. Teaching Grilling,” April 2013
  37. Teaching the Value of “Real” Networking,” May 2013
  38. As Teachers, Always “on,” All the Time,” June 2013
  39. The 10 Hardest Things to Teach Young Culinary Students,” July/August 2013
  40. Working in Teams Needs to Be Taught,” September 2013 
  41. Picking Teams,” October 2013
  42. Playing Games,” November 2013
  43. Volunteering for Young and Old,” December 2013
  44. Teaching How To Prepare to Give a Non-Class Demonstration,” January 2014
  45. Do You Need to Teach Science?” February 2014
  46. Science Your Students Need to Know,” March 2014
  47. The Rest of the Science,” April 2014
  48. Look for the Open Door. It Is There” (commencement speech), May 2014
  49. Teaching Essential Skills,” June 2014
  50. The “First 50” Index,” July/August 2014
  51. Blanching and Parboiling,” September 2014
  52. Teaching Thanksgiving Side Dishes,” October 2014 (Note to Readers:This has been the most popular of all of the articles)
  53. How to Order,” November 2014
  54.  “Profit and Fun With Gingerbread Houses,” December 2014
  55. Student Training Logs,” January 2015
  56. Measuring,” February 2015
  57. Shake Up Your Training, Mix Up Your Style,” March 2015
  58. Those Who Can, Teach; Those Who Can’t, Do. April 2015
  59. To Pay It Forward, Keep Learning,” June/July 2015
  60. Sauces,” in 50 Minutes August 2015
  61. Why Every Student Must Be Food-Allergen Savvy,” September 2015
  62. Tragedy of the Commons,” November 2015
  63. Taste Something New for the Holidays,” December 2015
  64. Make a Resolution to Lose Weight—Instructors Can Do It!, ” January, 2016
  65. Has the Love Gone Out of Your Teaching?” February 2016
  66. Teaching Your Students About Seafood Sustainability, ” March 2016
  67. Buying Local Goes Beyond a Farm’s Distance,” April 2016
  68. Cooking by Description,” May 2016
  69. The Carbon Footprint of Food,” June 2016
  70. Food Safety Basics,” July/August 2016
  71. Start Small and Finish It All—Minimizing Food Waste and Lost Food Costs (Commercial)”September 2016
  72. Start Small and Finish It All – Even at Home—Minimizing Food Waste and Lost Food Costs (Home)” October 2016
  73. Basic Portion Control is the Bottom Line” November 2016
  74. Quality and the Art of Snickerdoodle Making,” December 2016
  75. 75th Article Index” January 2017
  76. "Mindful Eating as a Weight Loss Strategy"February 2017
  77. "Having Fun and Humility as a Teacher," March 2017
  78. "Fruit Goes Savory in the Classroom," April 2017
  79. "Teaching Students Math with Pizzas," May 2017
  80. "Fine Dining is Fine but There Are Other Places to Work as Well," June 2017
  81. "Tips for Working with Young Adults," July/August 2017
  82. "Teaching Culinary Job Titles,"September, 2017
  83. "Anything Can Happen on Assessment Friday," October 2017
  84. "Teaching Basic Serving," November 2017
  85. "Quotes Culinarians Appreciate Part I," December 2017
  86. "Quotes Culinarians Appreciate Part II,January 2018
  87. "Gluten Allergy to Gluten Intolerant," January 2018
  88. "Gluten Free Cooking and Baking," February 2018
  89. "Chef Adam's Gluten Free Recipes," April 2018
  90. "Don't Cook with Tunnel Vision," April 2018
  91. "Why You Should Become a Non-Culinary Student," May 2018
  92. "Using a Game on the First Day of Class to Teach Passion and Pride," August 2018
  93. "Beyond Poke Bowls," September 2018
  94. "Mise En Place Will Set You Free," October, 2018
  95. "Pickling and Fermenting," November, 2018
  96. "Teaching International Cuisine Through Holiday Traditions," December, 2018
  97. "Defensive Cuisine: Fixing Burnt and Stupid," January, 2019  
  98. "Teaching Reality/Never Do Your Best," February, 2019
  99. "Capstone Project", April, 2019
  100. "100th Article Index” May 2019 – You are reading it now.

Chef Adam Weiner, CFSE, teaches a 20-week Introduction to Cooking program for JobTrain on the San Francisco Peninsula, and is a frequent presenter at CAFÉ events throughout the nation. He is also a recipient of the prestigious Antonin Carême Medal.