Advanced Methods of Teaching Culinary Arts

Catalog description

This advanced methods course is designed to expand upon the course outcomes of Methods of Teaching Culinary Arts. Students apply their knowledge of the principles and pedagogies for teaching culinary/pastry arts skills in both a lab and classroom environment. Emphasis is placed on understanding how students think, learn, communicate, and perform culinary/pastry technical skills in the experiential culinary arts classroom. Students construct a standards-based unit using a backward design framework and teach a lesson or series of lessons from their unit. Self, peer and instructor feedback is used to strengthen their teaching practice.