Course Objectives

ED322 - Introduction to Culinary Instruction

This course covers the different roles that culinary arts instructors play in the instructional process. The content provides rationale, strategies and methodologies that beginning as well as experienced culinary arts instructors can use in their classes and kitchens. Instructional best practices are discussed and examples given that will expand the knowledge base of culinary arts instructors as they prepare lessons. This course covers student centered instruction and information about the impact of student learning preferences on instructional planning and delivery.


Module 1: Student Overview/Characteristics

  • To describe influences shaping the typical culinary student's view of the world of professional cooking.
  • To analyze how students with different learning styles, experience levels and age differences can influence the delivery of the material by the instructor.
  • To depict the multitude of facets that affect student perspective on food, cooking and their palate.
  • To illustrate how instructor classroom management and promoting a sense of urgency prepares the student for the cooking profession.

Module 2: Culinary General Education Courses

  • To consider how an instructor creates a passion for the use of proper spelling, punctuation and grammar in the cooking profession.
  • To probe the question of why many students fear math and examine how to instill the importance of grasping this subject as it relates to culinary success.
  • To reflect upon methodologies making psychology more relatable to cooking.
  • To develop concepts to convey the value of management principles to aspiring cooks.
  • To discuss methods that incorporate general education into lab instruction.

Module 3: Lab Courses

  • To explain the value of incorporating individual work and teamwork into culinary education.
  • To discuss the techniques that will develop smell and taste perception in the kitchen environment.
  • To analyze the strategies that can develop a sense of urgency in the culinary student.
  • To describe methods for giving students appropriate production critique and feedback while establishing quality control procedures.
  • To demonstrate the importance of safety and sanitation standards in lab classes in order to form long-term habits.

Module 4: Roadmap to Culinary & Hospitality Success

  • To illustrate the importance of communicating the diverse career options available to culinary students.
  • To reflect upon the importance of establishing standards of professionalism among students.
  • To consider the methods of conveying realistic classroom and career expectations to students.
  • To establish the importance of instructor knowledge of current and future culinary trends.
  • To describe the instructor role in encouraging students to pursue further formal and informal educational opportunities.
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