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Voc Talk Café by Après-cours – Food & Tourism
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Voc Talk Café by Après-cours – Food & Tourism
May 29, 2023
In this inaugural Voc Talk café by Après-Cours, we discussed how the food programs have an inherent cultural bias, and we wondered how this affects student learning. Western European (re: French) eating habits are the assumed norm in the program, however we all come from diverse multicultural, socio-economic backgrounds and have different experiences with food culture. Because of this, we wondered if students missing this presumed knowledge struggled more to learn culinary skills as laid out in the program.
There was a great discussion about how students with different culinary cultures are an asset. Our cohorts are very diverse, and we have to adapt to their needs. Some of the key takeaways were:
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Establish a culinary base rooted in technique, then use that as a canvas to build upon. This helps cross culinary cultures.
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Put the student in the centre of the learning when choosing activities, recipes. It is about their learning journey, not the instructor’s expertise.
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Everyone has a bias, but as long as we are aware of it in context, we can be part of the solution.
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Include the students’ experiences in the learning process by having them:
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situate new learning in relation to their culinary knowledge
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contribute to class learning with their expertise
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suggest possible evaluation recipes
Technology integration can help! Some ideas:
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Use a sports technique: film the student and have them analyse the film for ergonomics, processes, and cooking techniques
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Students appreciate their instructor filming a demo, or casting it to a large screen for viewing
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Have students collaborate in a document that they can use as a resource afterwards
Check out the Voc Talk Café by Après-cours website to watch the video and read the detailed notes. https://apc-fp.ticfga.ca/food-and-tourism-may-29-2023/
Thanks to all who attended, and we look forward to the next discussion!
📱👩🍳 Robin
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This discussion was modified 7 months ago by
Robin Long. Reason: remove preview
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2 Replies
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Oct 16, 2023: The Future of the Trade
Hello everyone! If you missed this week’s Voc Talk café, here is the summary. You can check out the recording and minutes on the Voc Talk café by Après-cours website!
As a society, we enjoy eating out and having a dining experience and the front of the house staff is an integral part of this. We recognise the need for servers and maitre d’s and we know the transferability of their people, management and sales skills, but as a collective we have a hard time seeing past the perception that being a server is not a legitimate trade, it is something you do ‘while you are waiting for something else.’ We explored some of the difficulties in recruiting students for the program, and some of the innovative program offers centres have tried to increase student inscription. The discussion revolved around programs of study in other parts of the world that combine cooking and F&B, the workforce resolution to have a work-life balance that is very hard to do in the restaurant world, and how the front of the hours curates and creates and experience for the diner. The cultural and social aspect of dining and relaxing is an integral part of who we are as humans, and the desire for this continues to grow even as the workforce struggles to find workers. We finished our discussion with a look at a pilot project with an industry partner and RAC to assess workers and support their missing skills with on-the-job training. This situation could be an interesting asynchronous learning project, lending itself to project funding through a TechnoFAD measure.
Thanks to all who attended for the great discussion, and we look forward to the next session!
📱👩🍳 Robin
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November 6, 2023 Food and Tourism: Are Digital Libraries the Future of Education?
Hello everyone!
Thanks for coming to the Voc Talk Café and if you weren’t able to make it, no worries! You can check out the recording, discussion notes and resources on the Voc Talk Café by Après-cours website page here, and read the session summary below!
Summary
Digital libraries have lots of great features that enhance the learning experience, such as access to a large collection, interactive media and built-in translation tools. In today’s discussion, we explored the advantages of the ckbk platform used by the culinary department at PACC. We spoke about access to hundreds of cookbooks, including the traditional textbook, but with user-friendly features such as translation tools, downloadable recipe files, keyword database searches, and multi-media content. Also, access to both the textbook and a cookbook library acts as an incentive for motivated learners to explore more, without penalizing the learners who are focused on entry-level requirements. The cost for the student is much lower than the physical textbook, and having access via a mobile app means devices can be sanitized for hygiene and food safety protocol. As the department uses this platform, more information will be shared about activity ideas in competencies.
Do you have an idea for a Voc Talk Café discussion topic that you would like to discuss with your fellow teachers across the province? Let us know! We can help you set it up! Thanks to all who participated in discussing this very interesting subject, and I look forward to the next session!
📱👩🍳 Robin
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