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post #1 of 4
Thread Starter 

hello again,

i need your help, what do students usually do in each of the following labs:

1- interactive culinary labs.

2- meat cutting labs.

3- baking labs.

4- simulation classrooms.

5- culinary demo theater.

i hope someone can answer my question and help me out :(

 

post #2 of 4

MAYSOON   In answer to your question ,which by the way are all self explanatory !  As far as what they usually do?? Many waste their time.

This is what these are:

 

1.......Two way communication and hands on

2.      Cutting and being shown the various cuts and how to cut them

3.      How to bake and theory of baking

4    . In a make believe food service setting, problem solving etc like being in a student restaurant

5..    Over head mirror with instructor below, try to show all of you something

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 4

Maysoon, not that we mind shedding some light on your inquiries, but don't you think you might get better feedback in speaking directly with a few culinary students?

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #4 of 4
Thread Starter 

 

@Jim:
Maysoon, not that we mind shedding some light on your inquiries, but don't you think you might get better feedback in speaking directly with a few culinary students?
  • Well, i wish this was possible. There is no culinary art school in my country. I talked with chefs and asked them some questions, but the questions i asked today, i've found them in a map of a culinary school , so i was wondering about them!!!
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