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
Colin P. Roche, Ph.D., M.B.A., C.E.C., C.C.E, C.H.E., F.M.P.
Professor in the Johnson & Wales College of Culinary Arts, Miami, FL
Colin P. Roche is a freelance writer and a member of the National Writers’ Association and Florida Writers’ Association who has written extensively on a variety of subjects. He has appeared in numerous videos and television programs as a content expert including: “South Florida Today,” ESPN’s “Super Bowl Countdown,” and “DEAFinitely Cooking.” He is an active member of numerous professional organizations including: The National Restaurant Association (NRA), the American Hotel & Lodging Educational Institute and the National Registry of Food Safety Professionals.
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.