Introduction to Culinary Instruction

Catalog description

This course is a study of methods, tools and techniques employed in facilitating the teaching and training of culinary arts. The knowledge and skills necessary for the professional role of an instructional specialist, such as a facilitator, trainer or teacher, are emphasized throughout this course. Concentration is placed on the preparation and the process of delivering effective teaching and training activities in short term programs such as workshops, seminars, presentations and demonstrations. Students have the opportunity to conduct classroom observations and implement and apply selected instructional strategies discussed in class.