Methods of Teaching Culinary Arts

Catalog description

This methods course provides students with the knowledge of the principles and techniques of instruction as it pertains to the experiential classroom of culinary arts. Emphasis is on long-range and daily plans, methods, tools and skills of instruction. The organization of instructional materials and supplementary materials in order to accommodate special needs and individual differences among students in today’s diversely populated secondary and post-secondary school classrooms is stressed. Participants observe, reflect on and implement lessons based on course content and through related lab experiences. Students are required to synthesize the content of the course, current research and best practices with their fieldwork experiences.