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Theory of Food and Kitchen Organisation
Level 6 (NQAI)
https://youtu…
Theory of Food and Kitchen Organisation
Level 6 (NQAI)
https://youtu.be/MK0ITXBWpHE
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Future Practice
Learning and teaching methods
Introduce student collaboration
Shorter and more creative lectures
Plan some flipped classroom time
Review of practical class content
Mini debate?
Technology will be incorporated to facilitate these methods
Content
Practical demonstrations
Traditional lectures (much shorter) and using the 'flipped classroom' concept
Assessment
In-class test/Continuous assessment?
I favour multiple choice questions early on in the module to gauge students' progress
Feedback
From taking this module and other modules on the MA Higher Education, I fully recognise the vital importance of detailed and quality feedback. Feedback can be given in various formats including sound-clips, or verbal screencasts.
Terminal examination/project/portfolio
Should this module become two - the theory of food could be assessed using technology via YouTube/Vimeo -Making group 'how to videos' and posting them
https://youtu.be/PUP7U5vTMM0
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Managing Expectations
It is imperative that that students know what is expected of them at the start and throughout the module.
Module aim - The aim of this module is to equip the learner with with an understanding of the theory and concepts of fundamental Culinary Arts practice.
Learner will be capable of:-
:check: Explaining hotel and catering typologies
:check: Recognising the role of the classical menu
:check: Listing appropriate methods of cooking to particular food products
:check: Explaining heat transfer as applied to culinary practic
:check: Identifying kitchen utensils and equipment
Learning Outcomes
On successful completion of this module, the learners will:
• Be able to demonstrate knowledge of the guiding principles in culinary practice
• Be able to explain cooking methods and match with appropriate foodstuffs
• Be able to list the contents of a batterie de cuisine
• Be able to explain contemporary kitchen organisations
• Be familiar with a range of commodities commonly used in the hotel and catering industry
Amend module?
Reflecting on the content of the module I propose splitting the module in half and developing two separate modules. This would give more in depth learning in both subject areas.
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Teaching and Learning
Traditional 'chalk and talk'
Questions and answers
Review of practical class content
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Module organisation through webcourses
I would try to maximise the potential of the VLE rather than a simple repository for class notes.
While these classes run quite well, sometimes there is a problem with lack of engagement.
A tiered room is not ideal for 'breaking out' small groups.