Cookery Schools: What?
I read a rather interesting research paper online last night where the thesis question was, "Has the Role of the Cookery Educator Been Devalued Over Time?". I arrived at this particular paper by a series of searches for information regarding my recent employment and what exactly I would be missing out by not taking the traditional apprenticeship route that Australians do.
The paper shed light on some really interesting questions I'd love to discuss with my instructors, but I get the feeling they're too busy with administrative duties and teaching too many classes. I've been wondering how and whey they stepped out of the kitchen and into the classroom.
One of the most interesting things from the paper was the idea that many cookery instructors apparently feel that students who are completing the Certificate III in Hospitality (commercial cookery) are doing so with inferior cooking skill compared to the past because their time has to be directed to other tasks. They feel that they don't have enough autonomy to teach their classes in a way that ensures the best outcomes for the students.
It's a bit difficult for me to understand whether they were referring to apprentices or students who under took the certificate program full-time. Apparently in Australia the TAFEs seeing a more diverse student body in these courses and most of them don't aspire to create culinary master pieces in 3 hat restaurants. However, since the chef-instructors teaching these course specialise in making fine foods, that is what they are teaching in these courses. That's fine by me..not interested in how to properly make 'fish and chips' or focaccia sandwiches.
This article has also encouraged me to give some thought to some of the units I have to complete for my course:
- Promote products and services to customers
- Coach others in job skills
- Communicate on the phone
- Deal with conflict situations
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