Pete

Step 1 ** Ø Anywhere from 12-20 people would be enrolled for the quarter Ø The course is designed for the untrained but interested --lower level Ø Classes will meet on a daily basis for 2 hours with a 4 hour lab on Fridays Ø Combination of lecture, live demos, individual and solo kitchen production Ø Society should expect students to be fully capable of cooking many different styles of dishes and meals for the home, and be able understand training on-the-job Ø No, depending on the desired job. Ø BTC expects students to be able to produce desirable food in the on-campus restaurant Ø Convergent Ø The subject matter is cognitive and demands leaning physical skills Ø The foundations are stable, not including molecular gastronomy(not taught) Ø All students are welcome, part-time work is ideal for those looking for professional development Ø Myriad culinary opportunities can be sought Ø To gain knowledge and expertise through which the can achieve their goals Ø Familial and social but mostly informal. Some may have on-the-job skills Ø Mainly visual and verbal Ø Lots of experience, enthusiasm, and professionalism of skills and attitude Ø <span style="font-family: 'Bookman Old Style','serif';">In my case it would be the first in this environment but I have been a certified trainer at other jobs in my field Ø <span style="font-family: 'Bookman Old Style','serif';">Multiple times Ø <span style="font-family: 'Bookman Old Style','serif';">Yes, experience and expertise are extremely essential Ø <span style="font-family: 'Bookman Old Style','serif';">Having taken classes and been in a trainer position, teaching falls in line Ø <span style="font-family: 'Bookman Old Style','serif';">An interesting aspect of cooking is that it is all fairly simple ideas but understanding the effectiveness of consistency is paramount. The teacher is challenged by continuing to perform at a high level while at the same time passing on the correct techniques to the untrained student. “Practice makes perfect” rings true in this profession. Thus, through practice the teacher can see quantitative advancements by the student.
 * <span style="font-family: 'Bookman Old Style','serif';">
 * <span style="font-family: 'Bookman Old Style','serif';">Specific Context of the Teaching and Learning Situation: **
 * <span style="font-family: 'Bookman Old Style','serif';">Expectation of External Groups: **
 * <span style="font-family: 'Bookman Old Style','serif';">Nature of the Subject: **
 * <span style="font-family: 'Bookman Old Style','serif';">Characteristics of the Learners: **
 * <span style="font-family: 'Bookman Old Style','serif';">Characteristics of the Teacher **
 * <span style="font-family: 'Bookman Old Style','serif';">Special Pedagogical Challenge: **

Ø <span style="font-family: 'Bookman Old Style','serif';">Fundamentals of cooking techniques, i.e. oil and water don’t mix (unless they use an emulsifying agent) Ø <span style="font-family: 'Bookman Old Style','serif';">Again, students need to understand the fundamentals of cooking techniques and be able to perform them in a consistent and correct manner Ø <span style="font-family: 'Bookman Old Style','serif';">Students will be need to use Critical, creative and practical thinking in order to be most successful, but this also varies based on their intentions of career path Ø <span style="font-family: 'Bookman Old Style','serif';">Culinary consistency, knife skills and people skills are most important Ø <span style="font-family: 'Bookman Old Style','serif';">Final project is a mystery basket in which they must improvise a menu and perform techniques learned during the program Ø <span style="font-family: 'Bookman Old Style','serif';">Students need to understand the causal effects of basic culinary interactions which will result in a heightened awareness in their home and if they so choose, at their job Ø <span style="font-family: 'Bookman Old Style','serif';">Students can translate their knowledge into an understanding or curiosity of cultures(cuisine)and nature(farming and agriculture) Ø <span style="font-family: 'Bookman Old Style','serif';">Students must understand the necessity of working well and building trust with others, while overcoming personal differences and abilities Ø <span style="font-family: 'Bookman Old Style','serif';">The “magic” of cooking, the excitement of creation Ø <span style="font-family: 'Bookman Old Style','serif';">Interest in where exactly food comes from and what is required to produce it Ø <span style="font-family: 'Bookman Old Style','serif';">Interest in the many cultures of America, thus introducing them to the world Ø <span style="font-family: 'Bookman Old Style','serif';">Taking pride in doing thing correct the first time; time management Ø <span style="font-family: 'Bookman Old Style','serif';">Ideally, student will learn how listen and learn through demonstration and example; replication Ø <span style="font-family: 'Bookman Old Style','serif';">Become interested enough to experiment/practice with new ingredients/techniques at home Ø <span style="font-family: 'Bookman Old Style','serif';">Taking initiative and responsibility for successes and failures while understanding why those results happened
 * <span style="font-family: 'Bookman Old Style','serif';">Step 2 **
 * <span style="font-family: 'Bookman Old Style','serif';">Foundational Knowledge **
 * <span style="font-family: 'Bookman Old Style','serif';">Application **
 * <span style="font-family: 'Bookman Old Style','serif';">Integration **
 * <span style="font-family: 'Bookman Old Style','serif';">Human Dimension **
 * <span style="font-family: 'Bookman Old Style','serif';">Caring **
 * <span style="font-family: 'Bookman Old Style','serif';">Learning How to Learn **

Step 3 · <span style="font-family: 'Bookman Old Style','serif';">Having learned proper cooking techniques and menu development, Students will be given a “mystery basket” of ingredients and will be required to individually write a 5 course menu and execute it within a given timeframe. · <span style="font-family: 'Bookman Old Style','serif';">Assessment will be based on how well the students utilized the ingredients, executed the techniques used and whether or not they were able to produce what they had planned to. · <span style="font-family: 'Bookman Old Style','serif';">After receiving their critique, students will reflect on what challenges they encountered while prepping for and producing the different courses and why these challenges arose. · <span style="font-family: 'Bookman Old Style','serif';">Students will present each course to the instructors, and at the end of the 5 course the student will return and listen to the feedback from the instructors. There will be a dialogue, discussing what worked, what didn’t, what could have been changed, etc.
 * <span style="font-family: 'Bookman Old Style','serif';">Feedback and Assessment **
 * <span style="font-family: 'Bookman Old Style','serif';">Forward-looking Assessment **
 * <span style="font-family: 'Bookman Old Style','serif';">Criteria and Standards **
 * <span style="font-family: 'Bookman Old Style','serif';">Self-Assessment **
 * <span style="font-family: 'Bookman Old Style','serif';">FIDeLity Feedback **

Step 4 · <span style="font-family: 'Bookman Old Style','serif';">In class demonstrations · <span style="font-family: 'Bookman Old Style','serif';">Hands on lab work · <span style="font-family: 'Bookman Old Style','serif';">Internships · <span style="font-family: 'Bookman Old Style','serif';">Videos showing techniques · <span style="font-family: 'Bookman Old Style','serif';">Videos showing how chefs think (mind set, organization) · <span style="font-family: 'Bookman Old Style','serif';">Internet searches · <span style="font-family: 'Bookman Old Style','serif';">Lectures · <span style="font-family: 'Bookman Old Style','serif';">Research papers · <span style="font-family: 'Bookman Old Style','serif';">Discussions periods after lab work · <span style="font-family: 'Bookman Old Style','serif';">Feedback of results of lab · <span style="font-family: 'Bookman Old Style','serif';">Keep a “journal of questions” that arise – will be answered in discussion period
 * <span style="font-family: 'Bookman Old Style','serif';">Teaching and Learning Activities **
 * <span style="font-family: 'Bookman Old Style','serif';">Experiences **
 * <span style="font-family: 'Bookman Old Style','serif';">Getting Ideas and Information **
 * <span style="font-family: 'Bookman Old Style','serif';">Reflecting **

Step 5

<span style="font-family: 'Cambria','serif';">Fundamentals of cooking techniques; consistency in production || <span style="font-family: 'Cambria','serif';">a) **<span style="font-family: 'Cambria','serif';">Forward Looking **<span style="font-family: 'Cambria','serif';"> b) **<span style="font-family: 'Cambria','serif';">Criteria and Standards **<span style="font-family: 'Cambria','serif';"> c) **<span style="font-family: 'Cambria','serif';">Self Assessment **<span style="font-family: 'Cambria','serif';"> d) **<span style="font-family: 'Cambria','serif';">FIDeLity ** || · <span style="font-family: 'Cambria','serif';">Written quizzes and exams · <span style="font-family: 'Cambria','serif';">See-then-do demonstrations · <span style="font-family: 'Cambria','serif';">Team labs · <span style="font-family: 'Cambria','serif';">Individual Labs · || <span style="font-family: 'Cambria','serif';">Critical, creative and practical thinking, knife skills || <span style="font-family: 'Cambria','serif';">a) **<span style="font-family: 'Cambria','serif';">Forward Looking **<span style="font-family: 'Cambria','serif';"> b) **<span style="font-family: 'Cambria','serif';">Criteria and Standards **<span style="font-family: 'Cambria','serif';"> c) **<span style="font-family: 'Cambria','serif';">Self Assessment **<span style="font-family: 'Cambria','serif';"> d) **<span style="font-family: 'Cambria','serif';">FIDeLity ** || · <span style="font-family: 'Cambria','serif';">Written quizzes and exams · <span style="font-family: 'Cambria','serif';">See-then-do demonstrations · <span style="font-family: 'Cambria','serif';">Team labs · <span style="font-family: 'Cambria','serif';">Individual Labs || <span style="font-family: 'Cambria','serif';">Demonstrating culinary creativity and restraint; seeing culinary connections || <span style="font-family: 'Cambria','serif';">a) **<span style="font-family: 'Cambria','serif';">Forward Looking **<span style="font-family: 'Cambria','serif';"> b) **<span style="font-family: 'Cambria','serif';">Criteria and Standards **<span style="font-family: 'Cambria','serif';"> c) **<span style="font-family: 'Cambria','serif';">Self Assessment **<span style="font-family: 'Cambria','serif';"> d) **<span style="font-family: 'Cambria','serif';">FIDeLity ** || · <span style="font-family: 'Cambria','serif';">Written quizzes and exams · <span style="font-family: 'Cambria','serif';">See-then-do demonstrations · <span style="font-family: 'Cambria','serif';">Team labs · <span style="font-family: 'Cambria','serif';">Individual Labs · <span style="font-family: 'Cambria','serif';">Research paper || <span style="font-family: 'Cambria','serif';">Thinking like a chef, working in teams (building trust) || <span style="font-family: 'Cambria','serif';">a) **<span style="font-family: 'Cambria','serif';">Forward Looking **<span style="font-family: 'Cambria','serif';"> b) **<span style="font-family: 'Cambria','serif';">Criteria and Standards **<span style="font-family: 'Cambria','serif';"> c) **<span style="font-family: 'Cambria','serif';">Self Assessment **<span style="font-family: 'Cambria','serif';"> d) **<span style="font-family: 'Cambria','serif';">FIDeLity ** || · <span style="font-family: 'Cambria','serif';">Written quizzes and exams · <span style="font-family: 'Cambria','serif';">See-then-do demonstrations · <span style="font-family: 'Cambria','serif';">Team labs · <span style="font-family: 'Cambria','serif';">Individual Labs · <span style="font-family: 'Cambria','serif';">Chef interview · <span style="font-family: 'Cambria','serif';">Restaurant tour || <span style="font-family: 'Cambria','serif';">Developing a pride in cooking; concerns about sustainability/sourcing/world cuisines || <span style="font-family: 'Cambria','serif';">a) **<span style="font-family: 'Cambria','serif';">Forward Looking **<span style="font-family: 'Cambria','serif';"> b) **<span style="font-family: 'Cambria','serif';">Criteria and Standards **<span style="font-family: 'Cambria','serif';"> c) **<span style="font-family: 'Cambria','serif';">Self Assessment **<span style="font-family: 'Cambria','serif';"> d) **<span style="font-family: 'Cambria','serif';">FIDeLity ** || · <span style="font-family: 'Cambria','serif';">Written quizzes and exams · <span style="font-family: 'Cambria','serif';">See-then-do demonstrations · <span style="font-family: 'Cambria','serif';">Team labs · <span style="font-family: 'Cambria','serif';">Individual Labs · <span style="font-family: 'Cambria','serif';">Off-site (field trips) || b) **<span style="font-family: 'Cambria','serif';">Criteria and Standards **<span style="font-family: 'Cambria','serif';"> c) **<span style="font-family: 'Cambria','serif';">Self Assessment **<span style="font-family: 'Cambria','serif';"> d) **<span style="font-family: 'Cambria','serif';">FIDeLity ** || · <span style="font-family: 'Cambria','serif';">Written quizzes and exams · <span style="font-family: 'Cambria','serif';">See-then-do demonstrations  · <span style="font-family: 'Cambria','serif';">Team labs  · <span style="font-family: 'Cambria','serif';">Individual Labs ||
 * **<span style="font-family: 'Cambria','serif'; font-size: 14pt;">Learning Goals ** || **<span style="font-family: 'Cambria','serif'; font-size: 14pt;">Assessment Procedures ** || **<span style="font-family: 'Cambria','serif'; font-size: 14pt;">Learning Activities ** ||
 * **<span style="font-family: 'Cambria','serif';">Foundational Knowledge: **
 * **<span style="font-family: 'Cambria','serif';">Applications: **
 * **<span style="font-family: 'Cambria','serif';">Integration: **
 * **<span style="font-family: 'Cambria','serif';">Human Dimension: **
 * **<span style="font-family: 'Cambria','serif';">Caring: **
 * **<span style="font-family: 'Cambria','serif';">Learning How to Learn: **
 * <span style="font-family: 'Cambria','serif';">“ **<span style="font-family: 'Cambria','serif';">practicing” at home, responsibility, visual learner, consistent expectations/results || <span style="font-family: 'Cambria','serif';">a) **<span style="font-family: 'Cambria','serif';">Forward Looking **<span style="font-family: 'Cambria','serif';">

<span style="font-family: 'Bookman Old Style','serif';">Step 6 · <span style="font-family: 'Bookman Old Style','serif';">Protein Fabrication · <span style="font-family: 'Bookman Old Style','serif';">“Mother Sauce” fundamentals · <span style="font-family: 'Bookman Old Style','serif';">Techniques used in cooking · <span style="font-family: 'Bookman Old Style','serif';">Cooking Methodology (grilling vs. sautéing vs. roasting vs. braising) · <span style="font-family: 'Bookman Old Style','serif';">Composing a plate · <span style="font-family: 'Bookman Old Style','serif';">Composing and designing a menu · <span style="font-family: 'Bookman Old Style','serif';">Presentation
 * <span style="font-family: 'Bookman Old Style','serif';">Topics **

Steps7 & 8

**Major Topics in Course** |||||||||||||||||| Instructional Strategy--- Basics of Culinary Artistry Teams and Individual || <span style="font-family: 'Bookman Old Style','serif';"> <span style="font-family: 'Bookman Old Style','serif';">Protein Fabrication || In class || || Demo on butchery || || Demo& indv. lab cooking || || Students butcher and team cooking || || Quiz and more team cooking || Out of class || Reading || || Reading: primal and sub primals || || Recipe research || || review || || || || || || || || || || || <span style="font-family: 'Bookman Old Style','serif';">“Mother Sauce” fundamentals || In Class || || M.S #1 demo and they do || || M.S #2&3 demo and they do || || M.S #4 demo and they do || || M.S #5 demo and they do || Out of class || Reading || || Reading & review || || Reading &review || || Reading &review || || || || || || || || || || || <span style="font-family: 'Bookman Old Style','serif';"> <span style="font-family: 'Bookman Old Style','serif';">Cooking Methodology || In class || || Sautéing vs. pan frying || || Grilling vs. poaching || || Braising vs. roasting || || Tests on all || Out of class || Reading || || Reading & review || || Reading & review || || Reading & review || || || || || || || || || || || <span style="font-family: 'Bookman Old Style','serif';">Composing and designing a menu || In Class || || Plating and composition || || Plating and composition || || Plating and composition || || Quiz/their presentation || Out of class || Reading and research || || Reading and review || || review || || review || || || || || || || || || || || <span style="font-family: 'Bookman Old Style','serif';"> <span style="font-family: 'Bookman Old Style','serif';">Presentation || In class || || Combining all above aspects || || Working on final menu (pairs) || || Prepping final menu (pairs) || || Executing final menu (pairs) || Out of class || review || || planning || || homework || || homework || || || || || || || || || || || In Class || || || || || || || || || Out of class || || || || || || || || || || || || || || || || || || In class || || || || || || || || || Out of class  || || || || || || || || ||