CTE, Culinary Arts, Stagiaire, Chef, hands-on
Culinary Arts training at the associates level presents a set of challenges to the instructor. It has been my experience that as the work environment is changing, students face new challenges in the kitchen, including a new mix of skills, both technical and social in nature. In this piece, I reflect on a promising learning community model at our college.
Smyth, T. J.
Value Added: Learning Communities, Experiential Process and Student engagement in life long learning in the Culinary Arts.
Learning Communities Research and Practice, 4(2), Article 4.
Available at: http://washingtoncenter.evergreen.edu/lcrpjournal/vol4/iss2/4