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Welcome to a new website and a new organization that is designed for culinary arts and hospitality educators. Founding members, Dr. Mick LaLopa, Professor at Purdue University, Chef Michael Carmel, Department Head at the Culinary Institute of Charleston, and Ms. Jami Yanoski, Marketing Manager of the National Honey Board, bring their combined industry and education experience of over 65 years, to the Foodservice Educators Learning Community. During the past 10 years they have been instrumental in developing, managing and or teaching in education programs and conferences for FENI, CAFÉ, ACF, and ProStart. As contributors to magazines such as CHEF, CET, and Sizzle, their ability to communicate to the culinary arts and hospitality educator has been proven over and over again.
It is their passion, vision, and commitment to culinary arts and hospitality educators and to foodservice education, that leads them to starting this new organization: Foodservice Educators Learning Community. The FELC is designed to bring the vast network of culinary arts and hospitality educators together under one roof for the sole purpose of learning about how to be a better educator. Whether it is in the classroom, or in the culinary lab, maximizing the efficiency and quality of your teaching produces a better educated student. Sharing best practices improves our tool box of skills, resources and our shared vision of what we can do to produce a great student.
Some of the topics covered at our site will include teaching styles in the classroom, assessment, curriculum development, web technology, classroom management, lesson plan development, program administration, and method & technique of how to teach an array of subjects to include foodservice products or technology. We will communicate our vision and mission through our website and blog-magazine; and through our yearly conference.
Through our Website, members will be able to converse through our news letter-blog, and chat room. Membership will include downloads from our market basket to include syllabi, rubric assessment, best practices in the classroom and kitchen lab, self-study examples, and lesson plans for any number of topics.
While on our website please check-out the opportunity to become a member and begin taking advantage of everything we have to offer including certification, annual conference, and a shared community of culinary arts and hospitality educators. Thank you for visiting. We look forward to your involvement in our organization; and welcome any questions, thoughts, or new ideas.
Stakeholders’ in Culinary Arts Programs at Community Colleges
The hospitality industry in both Canada and the United States is growing. With that growth is a demand for qualified workers to fill available positions within all facets of the hospitality industry, one of them being cooks. To meet this labour shortage, community colleges offering culinary arts programs are ramping up to meet the needs of industry to produce workplace-ready graduates. Industry, students, and community colleges are but three of the several stakeholders in culinary arts education. To read more click here.
The Inquiry Wheel
Here is the summary of the article that appeared in Chemical Education Today, concerning another alternative problem solving approach to the “scientific method.” It may be of use to you with respect to Scholarship of Teaching and Learning (SoTL), industry-related research, etc.
This study provides an insight into scientists’ beliefs regarding scientific inquiry; that is, what scientists believe they do and the general approach they believe they use. Lederman (3) indicates that the conventional wisdom is that approaches to scientific inquiry vary widely within and across scientific disciplines and fields. Our results suggest that the approach to scientific inquiry is common to the diverse group of scientists who participated in our study regardless of discipline. The tools and techniques that scientists use in a particular study will, of course, vary with the goals of the study. It is clear that the formal rules that scientists use for reporting out the results of their scientific inquiries differ from discipline to discipline. Thus, the process of scientific inquiry is discipline-free, while its implementation is discipline specific. To download the pdf and read the article click here.