Culinary Arts and Techniques
Culinary arts programs teach a variety of techniques from baking to cooking. Students also learn about food preparation and plating, as well as the nutritional value of prepared meals. In today's world, health conscious consumers are becoming more demanding, and chefs who work in health-conscious environments must understand what makes food high in saturated fat, cholesterol, or sugar. This means that chefs need to have a firm understanding of how to balance ingredients in dishes and keep menus as healthy as possible.
Students learn about healthy eating habits, good nutrition, essential kitchen and cooking techniques
The curriculum for a typical undergraduate cooking class includes lessons on basic food preparation, safe handling of raw ingredients, and food safety. Among other things, students learn how to cook a variety of healthy dishes. Besides learning how to prepare healthy recipes, they also learn how to use basic kitchen and cooking tools. Ultimately, these lessons help students avoid heart disease, obesity, and other health issues.
Moreover, the course also teaches medical students how to cook a variety of dishes. The curriculum also includes knife skills and kitchen safety. It features recipes that are cost-effective, adapted to pantry items and sale items, and build confidence. Students learn how to prepare meals in groups of four or pairs, with McClure and Al-Nimr answering questions. Once dinner is prepared, students sit down to eat together.
The curriculum is based on the National College of Nutrition and Dietetics (NCK) instrument, which was developed for the CWC program and validated by Michaud. The instrument was first administered to parents, caregivers, and cooks, but was later administered to university students. Its format has been changed from a paper form to an online questionnaire. Tablet computers have made the process more efficient and student-friendly.
Moreover, the program teaches students to cook healthy food and prepare meals using the principles of the Food Literacy Model. This framework promotes healthier eating practices by focusing on the social determinants of health. This study started in 2015, and follow-up studies are planned in 2016 and 2017.
Students earn ProStart certification
ProStart is a nationwide program that prepares students for the culinary industry. ProStart students complete approved curriculum and are held to high standards. They earn ProStart credits that may be used toward scholarships or class credit requirements, or even as credit toward a required work experience requirement. Students who complete a ProStart course are eligible for many benefits, including a Certificate of Achievement (COA).
The ProStart program combines hands-on training with a classroom setting to provide a rigorous education. Students learn the fundamentals of restaurant management and the culinary arts while building their employability skills. Students can take Culinary Arts 1 and 2 concurrently, or take one course at a time. While students are not required to take both courses, they are strongly encouraged to complete them. The ProStart Certificate of Achievement is recognized by 60 leading culinary arts schools.
This curriculum is industry-driven. Students learn a broad overview of the foodservice industry, equipment, and culinary techniques. They gain valuable experience in customer service, food safety, menu development, and marketing. Additionally, students gain a foundational understanding of STEM education, and the role of a restaurant employee. If you're interested in joining the industry, you can earn ProStart certification in culinary arts & techniques.
The ProStart program is supported by a broad coalition of local and national members, as well as state restaurant associations. Today, it reaches more than 90000 students in 1,700 schools across 47 states and even at Department of Defense bases. Students earn ProStart National Certificate of Achievement upon completion of the program, passing two national exams, and gaining 400 hours of mentored work experience. The ProStart National Certificate of Achievement carries a variety of benefits. Students can receive college credit through scholarships and articulation with sixty leading culinary arts colleges.
Students learn to appreciate different cultures
Culinary arts and techniques are often a great way to teach students about different cultures. In an international cooking class, students learn about the history and cultural values of foods from other countries. Similarly, some classes focus on the influences of various cuisines. Students can enjoy the cooking experience even more after studying the history of different cuisines. Moreover, some classes focus on sociology and cultural diversity.
In a cross-curricular activity, students choose a family from a different country and shop for ingredients and prepare a meal for four. Researching the typical meal of that culture is important, as it can influence the price of certain items. Similarly, they can also bring a sample dish prepared by their group to class to demonstrate their mastery of the food. For example, they can make a dish from a cookbook that describes the food culture of the country they have chosen.
Students receive iPads
After a successful trial at Lynn University in January, the culinary arts department is planning to add iPads to all of its classes. This is called 'challenge-based learning,' and it is an Apple methodology that emphasizes the use of technology to apply course content. Lynn officials said the students were more engaged with the class and showed more knowledge of the topics discussed. They are hopeful that students will suggest useful apps for the iPads.
Some technology administrators and educators have voiced concerns about using iPads in the classroom. While some may argue that these devices are too expensive, the cost of introducing this new program at Lynn is more than $1 million. But if the new program is successful, more universities should look into using this technology. This way, students will have the opportunity to benefit more fully from the program. However, some students are not so keen on this new learning tool, and others may be wary of the change.
T2 Computing designed the plan to introduce iPads into ICE classrooms. The company created a digital management system for ICE curriculum and library. The team of T2 Computing worked closely with Simpson for a year to develop a customized system and ensure students were properly trained. There were also several other challenges and considerations that had to be taken into account. For example, the school had to ensure that students have the right software installed and are familiar with the operating system.