CULINARY: Teaching!
I haven’t blogged about this because I’ve been too darned busy with it, but wanted to talk about the fact that I’ve been hired as an adjunct culinary instructor at the Midwest Culinary Institute (“MCI”) at Cincinnati State Technical and Community College. After shadowing for several terms and in several classes, Winter 2008Â is my first term solo teaching COOKING 1.
There is a fair amount of behind-the-scenes lecture development, syllabus development, test preparation, grading, requisitions, writing, etc. involved with getting a first-time class up-and-running, so I’ve been very busy with that. It will be much easier when I teach this class again in subsequent terms as these materials will be recyclable into the new class.
We’re almost 5 weeks into the term, and I’ve got a good class of students who are willing to work hard and embrace the methods we teach at MCI. Some students have been using knives “incorrectly” (not to school’s standard) for years, and we work to un-learn those habits and to develop good habits for setting up stations, using knives, preparation for class, sanitation, and cooking.
So far, I am staying far ahead of the instructional preparation curve for the class, though being sick (with the flu) and being out of town (Las Vegas) recently has made it necessary for me to scramble a bit. I believe that, with a few hours of work this weekend, I should be completely caught up.
I am very much enjoying teaching, and look forward to continuing to teach classes at MCI.
very interesting. I started Culinary School in Winter 08. It’ll be neat to read your perspective about teaching to culinary students and the subjects that are covered. We just completed eggs, made a crappy soufle last week. eh.