Earning Criteria

• COMMUNICATION - Learned how to approach a table with appropriate timing, warm greeting, introduction, fluidity, and eye contact; Practiced engaging classmates in conversation and finding common interests and experiences; Researched a famous chef and gave an engaging presentation to the class with clarity, articulation, and confidence.
• TEAMWORK - Students are randomly assigned to different teams throughout the course, participating in challenges and competitions; Students take counsel from others during cooking activities and give balanced and respectful feedback to classmates in evaluations of their finished product; “Camaraderie” is the spirit of the class, with emphasis placed on “seeing everyone succeed.”
• DIVERSITY, EQUITY, AND INCLUSION - Learned to appreciate and communicate with classmates from diverse backgrounds by sharing stories about how their own backgrounds and ethnicities influenced the dishes they made; Explored the history of ethnic food, such as ramen noodles, which originated in China, made their way to Japan in the late 19th century and evolved over time into a beloved global comfort food enjoyed by people across socioeconomic backgrounds.
• CRITICAL THINKING - Critique sessions led by the instructor are centered on the questions, “What could you improve?” and “What did you learn?"; All class members give their perspectives, ideas, and feedback on dishes made by classmates. A “take a side” exercise has teams take a position on a topic and defend that perspective; The class is taught “university-style” and is a forum for open discussion.
• PROBLEM-SOLVING - Students handle unexpected challenges and obstacles and figure out how to get food out on time; Students experiment and make numerous dishes from scratch throughout the class, allowing them to observe patterns, think creatively to overcome obstacles, and troubleshoot issues on the fly to achieve successful culinary outcomes; Students engage in crisis management workshops in which students brainstorm with classmates on how to prepare for and react to fictional crisis scenarios.
• MOTIVATION & INITIATIVE - Learned 17 ways to cook an egg, culminating in a final exam that required “cooking one egg to perfection.” This exercise helps students understand that cooking an egg is like anything in life… by putting in the time, planning, practicing, and adapting, one can perfect anything.
• RESPONSIBILITY & PROFESSIONALISM - The class is run like a professional kitchen; Students are taught to be present and prepared; Looking and acting the part is expected of all students at all times – with chef coats on and maintaining a clean/organized space. Homework assignments must be prioritized, accomplished, and turned in on time; Temperature logs are kept; A regular cleaning schedule is maintained with rotating responsibilities; The classroom kitchen maintains a hierarchy of authority.
• LEARNING & ADAPTABILITY - Students are tasked with making pancakes without a recipe, understanding that with a foundational knowledge of quickbreads (with a sweetener, leavening agent, moisture, flavoring), one can embrace uncertainty and figure out the ingredients and procedure; Students are taught that “when you stop learning, you stop succeeding."