Wiley Faculty Network
19 months ago
In this Archived Guest Lecture, learn how to lead students to improve their culinary skills through improvisation/interactive exercises beyond replication. Explore improvisational cooking within a set of parameters (sweet, savory, main course, soup, etc.) and application of skills (knife skills, cooking techniques, palate, etc.) to create results pleasing to the senses. Discussion includes using activities structured around five competencies that chefs and other foodservice professionals have noted as critical, yet are often underdeveloped in recently hired culinary students. They are problem-solving, flavor and palate development, leadership and teamwork, communication and speed.
This is a recording of an earlier Guest Lecture. You will hear the voices of the event host and presenter(s) broadcast through your computer speakers. Please disregard references to a chat area or to other participants. We are pleased to offer certificates for participation in live Guest Lectures; however, we are unable to offer certificates for viewing the archived versions at this time.