Teaching Tips

Jan 20, 2022, 21:09
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Tip of the Week

Tips of the Week:

  • Demonstrate the use of one specific knife—its advantages, disadvantages, limitations, use, care, storage, design and features.
  • An individual project for the dairy unit is for students to make a milk ad using laptops.  They must be creative using the nutrients found in milk as well as making it accurate, neat and factual.  When finished, laminate them for display.
  • Give students a “formula” rather than a recipe; then have them look up the steps for mixing.  They will have better retention and understanding.
  • Have faculty members in the school evaluate or give an opinion of the food that the student(s) prepare. Raises awareness of the program at the school.
  • Have students plan, shop, prepare and serve a meal for their family. It must include a well balanced meal, proper portions, variety of color, texture, etc, proper table settings, time schedule, theme, budget and special dietary eneds. Include an evaluation for the guests and a presentation to the class/teacher with a power point presentation.
  • Senior Project: Students create an e-portfolio via PowerPoint with links to personal goals, education goals, cover letter, resume, references, letter of recommendation, skills, etc. Also include a writing sample.
  • Join with Habitat for Humanity to give a “Thank You” breakfast to the workers. You could charge for the event and then gift the monies back to the fundraising efforts.
  • Incorporate Iron Chef into class. Give students one class period to find recipes to use and plan the lab. On lab day, give them a secret ingredient that they must incorporate into their cuisine.
  • With the program “30 Days of Fitness” we prepared nutritional “Shoe Box Lunches.” Each lunch was nutritionally analyzed according to the individual it was made for—regarding their age, height, sex, and activity level.
  • Take a field trip to Sysco. Students see receiving, storage, loading and distribution of products. They also attended lectures on meat and produce.
  • Have students write a short story describing where they are in their culinary quest and where they would like to be.
  • Take students on a field trip to a local Food Pantry and have them develop recipes based on food available. You can make a Recipe Book to hand out to patrons as well.
  • About 2/3 of the way through our Dining Room Class, have the students visit a sit down restaurant and critique their serving techniques based on what they’ve learned and been taught.
  • Invite parents with specific cooking “skills” in as a guest speaker
  • Create a Photo Story presentation explaining the syllabus, dress code, grading policies and safety rules. Review it on the first day of class.
  • Invite the school board and superintendents to a luncheon. They’ll remember you when you need funding!
  • Have students practice food styling by making faux ice cream sundaes and then set it up for photos.
  • Tip for Plate Presentation: Cover your plate with plastic wrap before you begin plating your food. Cut away the COP; when finished, remove the wrap. Protects the rim from spills and fingerprints!
  • Have students create a mini-poster depicting safety and sanitation rules. Each poster should have a catch phrase such as "don't slip up...wipe up!"
  • Raise a pineapple...or herbs. Students will learn about food sourcing.
  • On first day of class, have students interview each other to find out what they have in common.
  • Two minute quick way to start out a lesson: Have them write in a stream of consciousness about what they know, want to know, experiences, feelings, etc. about the topic of the day. End with at least one question that they want answered.
    • Tip for Plate Presentation: Cover your plate with plastic wrap before you begin plating your food. Cut away the COP; when finished, remove the wrap. Protects the rim from spills and fingerprints!
    • Have students create a mini-poster depicting safety and sanitation rules. Each poster should have a catch phrase such as "don't slip up...wipe up!"
    • Raise a pineapple...or herbs. Students will learn about food sourcing.
    • On first day of class, have students interview each other to find out what they have in common.

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