Culinary Educators' Teaching Tools & Tips

A comprehensive resource for both new and ‘seasoned’ culinary arts, food service, and hospitality instructors. The book 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 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