Teaching Tip

Jul 2, 2022, 19:23

“The Art of Presentation” Workshop, L’Academie de Cuisine, Gaithersburg (Part 2):

Wednesday, 02 September 2009 14:25
  • One way to show how important following directions and a goal of mise en place is: I would give a basic biscuit recipe to two students per group and let them go to work. (This would be before we had really worked in the kitchen.) After the biscuits are all finished, I would have them pick the best one for display. Put them all in a line in front of class. Discuss the weight and texture and color of each biscuit. I would begin by saying, “We did all have the same recipe.” To complete the lesson, we would discuss how important proper procedures are when cooking to get all results the same. (LF)

Café Summer Workshop Hosted by Kendall College, Chicago, IL (Part 2):

Wednesday, 02 September 2009 13:57
  • Show the SuperSize Me Video! Go to www.supersizeme.com and download the sample monthly menus and group-sized recipes for healthier lunch choices at the school cafeteria. Conduct a taste test of three “healthy” recipes outside the school cafeteria and have students complete a survey. Present findings to the Board of Ed, Principal, Cafeteria Manager for possible changes to the lunch food. (JH)

Houston, Texas (Part 1):

Wednesday, 02 September 2009 13:29
  • When I give lecture notes, I make handouts with blanks in them. I have the same handout on the overhead transparency. The students fill in blanks throughout the notes as I lecture. This way they can listen and still have to write, but not concentrate on trying to write every word I say. (LS)