Teachers Get Schooled in Distance Learning, Culinary Math and Cooking Skills
CHICAGO, IL (Aug. 5, 2020) — More than 500 high school educators took part in a two-day, virtual educator workshop recently, designed to hone culinary skills, lesson planning and distance learning strategies for teaching Gen Z.
Offered free of charge by Auguste Escoffier School of Culinary Arts’ chef instructors and moderators, the workshop incorporated a lively mix of culinary demonstrations, lesson planning and use of engaging teaching tools and apps. The two-day workshop included lessons on: chicken fabrication, tempering chocolate (making a candy bar), culinary math with recipe costing exercises and steps for making focaccia and poaching.
“We curated workshop lessons and discussions for high school educators to enhance their students’ experiences, whether they are teaching virtually or in the classroom,” said Kirk Bachmann, Escoffier School of Culinary Arts Boulder campus president.
“This was an enthusiastic group of high school teachers from all parts of the country and they were engaged, asking questions and wanted ideas and strategies for the upcoming year. We’re thrilled we were able to provide this two-day workshop to them for free and they were anxious to participate and interact with each other,” added Marcus McMellon, Escoffier School of Culinary Arts Austin campus president.
Participants also earned continuing education credits, refreshed cooking skills and shared ideas on lesson planning and effective classroom design and social distancing in the classroom.
For more information on upcoming events and workshops, https://www.escoffier.edu/events/.
