San Antonio, TX
Wednesday, 02 September 2009 14:02- “Create Your Café”
- Group students and have them create their own establishment. As part of the assignment they would have to:
Hyde Park - Culinary Education Teaching Workshop
Wednesday, 02 September 2009 13:39- Before students can leave for the day, they will need to fill out a comment card type of evaluation as an exit possibly 5 minutes early or to receive a homework free pass. (SL)
West Palm Beach (Part 3):
Wednesday, 02 September 2009 11:30- Regarding lab evaluations: I use a form which lists the points available for labwork, attendance/prep, clean-up, proper uniforms/tools, and being on time (total 10 points for the day). The competencies I use are also listed on this form under skills tests which occur every 4 weeks in each section (for example, section 1 is sweetdough and muffins, section 2 is quickbreads, section 3 is yeast bread and section 4 is cookies for a total of 16 weeks or one semester). The competencies are graded using a scall of 1=no clear indication, 2=inconsistent evidence, 3=emerging competence, 4=clear competence. (KN)
West Palm Beach (Part 1):
Wednesday, 02 September 2009 10:39- My teaching tip from my mother-in-law SD is…”Students don’t care what you know until they know you care.” From taking this workshop and listening to your instructors, this is a philosophy that the Florida Culinary Institute believes in as well. (KD)