Culinary Educators' Teaching Tools & Tips
Edition: 1
Copyright: 2014
Pages: 200
Edition: 1
Copyright: 2014
Pages: 200
Edition: 1
Copyright: 2014
Pages: 200
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Culinary Educators' Teaching Tools & Tips was written as a comprehensive resource for both new and “seasoned” culinary arts, food service, and hospitality instructors. It serves as a valuable source of information for secondary and post-secondary culinary educators filled with specific, concrete, and achievable lab and classroom teaching techniques.
Culinary Educators' Teaching Tools & Tips addresses the many issues related to student learning and instructor effectiveness including:
- lesson plan development
- suggestions for successful lectures
- active learning techniques
- motivation and student engagement strategies
- methods for facilitating discussions
- assessment, tests and evaluation practices
- grading tools and rubrics
- tips for integrating technology in the classroom and laboratory
- classroom management
INTRODUCTION
CHAPTER 1 BEFORE THE FIRST CLASS
CHAPTER 2 THE FIRST DAY OF CLASS
CHAPTER 3 LESSON PLANS
CHAPTER 4 EFFECTIVE LECTURES
CHAPTER 5 ACTIVE LEARNING
CHAPTER 6 MOTIVATION AND STUDENT ENGAGEMENT
CHAPTER 7 FACILITATING A DISCUSSION
CHAPTER 8 ASSESSMENT, TESTS AND EVALUATION
CHAPTER 9 GRADING AND RUBRICS
CHAPTER 10 TECHNOLOGY AND TEACHING
CHAPTER 11 LABORATORY CLASSES AND INSTRUCTION
CHAPTER 12 CLASSROOM MANAGEMENT
CHAPTER 13 STUDENTS TODAY
Appendix A
Appendix B
Appendix C
Appendix D
Bibliography
Chef Colin P. Roche, PhD, MBA, CEC, CCE, CHE, FMP, is an award-winning hospitality educator, chef, author, and academic leader with more than thirty-five years of experience in the hospitality field. He has held leadership roles in higher education, including serving as dean of Biscayne College for the Liberal Arts and Social Sciences at St. Thomas University in Miami. His work focuses on culinary and hospitality education, teaching and learning, pedagogy, assessment, and the scholarship of teaching and learning. He has published numerous articles, authored multiple books, and lectures and consults for schools and businesses across the United States. He also hosts a very successful YouTube channel, three educational podcasts, and a food-and-travel blog.
Claudette Lévesque Ware, Ph.D., M.A. B.A.
Professor (retired) in the Johnson & Wales John Hazen White College of Arts & Sciences, Providence, R.I.
Claudette Levesque Ware is an author, contributing author and editor of numerous texts and articles including: Nutrition: A Culinary Approach, Kendall/Hunt 2011, The Menu and the Cycle of Cost Control, Kendall/Hunt 2009, Fundamentals of Menu Planning, John Wiley & Sons 2009; Destination Specialists: North America, ICTA 1992; “Classroom Management,” 2013, “Effective Lectures in the Classroom,” 2012, and “Motivating and Engaging Students,”2011.
Bradley J. Ware, Ph.D., M.Ed., B.A., C.C.E., C.C.C.
Professor (retired) in the Johnson & Wales College of Culinary Arts, Providence, R.I.
Bradley J. Ware is the author and editor of numerous texts and articles including: Nutrition: A Culinary Approach, Kendall/Hunt 2011; The Menu and the Cycle of Cost Control, Kendall/Hunt 2009; Fundamentals of Menu Planning, John Wiley & Sons 2009; New Paradigm Cooking, Favorite Recipe Press 1995; The Patissier’s Art, John Wiley & Sons 1994; American Regional Cooking for 8 or 50, John Wiley & Sons 1993: “ Classroom Management,” 2013; “Effective Lectures in the Classroom,” 2012; and “Motivating and Engaging Students,” 2011.