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Culinary Educators' Teaching Tools & Tips

Author(s): Colin P Roche, Claudette Levesque Ware, Bradley J Ware

Edition: 1

Copyright: 2014

Pages: 200

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Details: Electronic Delivery EBOOK | 180 days |

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

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 Levesque Ware

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

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.

Related ISBN's: 9781465248848, 9781465260673, 9781465243980

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Details Electronic Delivery EBOOK 180 days