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Technology Summary
JWU ensures that culinary students have access to top-of-the-line and state-of-the-art equipment in their kitchens to help them produce the best possible product. The equipment in the labs is not only technologically advanced but also user-friendly and efficient. It is designed to maximize food safety and sanitation, as well as to improve the overall quality of the product. In the classroom, students use a variety of technological tools such as the internet, computers, and cell phones to complete their assignments and communicate with their instructors and peers. The daily lecture is delivered using Google Slides and displayed on monitors or screens. The content is often enhanced with videos to help reinforce the material and cater to different learning styles.
Technology Assessment
Technology Assessment
Physical Space
During my time as a teacher, I had the opportunity to work in two state-of-the-art kitchens at JWU. I began teaching in CCCE 406 and later moved to HAL 2 in the HAC building. Both kitchens were great to work in, but like every space, they had their advantages and disadvantages.
CCCE 407 has a more open concept and provides more room to move around. When you're in the front of the kitchen, you can see everyone working, and you don't have everyone on top of each other while working. On the other hand, HAL 2 is much tighter than CCCE 406. Due to the electrical line being in the center of the kitchen, it can be hard to hear and see the person who is in front of the kitchen talking. As you can see, there is not much room to walk around in this kitchen. However, I believe this provides students with a real-world experience. They can see that not every kitchen will provide them with a ton of space while working with 16-plus people, which can be a bit challenging when cooking.
Classroom #1 Layout
Classroom #2 Layout
Rational Oven
Scales
Scales
Cooking Line
Cooking Line
Dairy Refrigerator, Regular Refrigerator, Freezer
Dairy Refrigerator, Regular Refrigerator, Freezer
Pizza Oven
Pizza Oven
Double Door Ovens
Double Door Ovens
Deep Fryer
Deep Fryer
Sandwich Press
Sandwich Press
Vitamix
Vitamix
Emersion Blender
Emersion Blender
Pasta Maker
Pasta Maker
Grill
Grill
Storage
Flour and Sugar Bins
Flour and Sugar Bins
Appliance Cage
Appliance Cage
Safety and Sanitation
Pot washing sink
Sanitizer buckets
Sick cleaning steps
Pot washing steps
Non-Food Waste/Recycling
Pig Buckets
Pig Buckets
Recycling Identification
Recycling Identification
Kitchen Rules, Norms, and Responsibilities
Kitchen Rules, Norms, and Responsibilities
Kitchen Rules/ Behavioral Expectations:
Students are to be in full uniform ( Ironed/cleaned chef coat, black or white long socks, white undershirt, black striped chef pants, 2 side towels, black non-slip chef shoes, and a clean white apron)
Students must be clean-shaven
Students must have clean, unpolished, trimmed nails
Students must follow proper food safety and sanitation practices
Students must practice kitchen safety (saying “hot behind”, and “sharp behind”)
Arrive to class on time; notify the instructor (via email or text) if running late or foreseeable absence
Notifying the instructor when you’re leaving the classroom
Students must remain professional when in the classroom
Respectful of others at all times
Norms:
A uniform check is done before students enter the class at the door.
Homework is checked at the beginning of the lecture.
Lectures, discussions, and daily agenda are done the first 45 minutes to 1 hour before production.
Notes are taken during the lecture/discussion, and demos.
Lead Team Expectations:
Arrive 20 to 30 minutes before the start of class.
Pick up the req from the store room and go through it with 1 to 2 others from your team
Fill out the HACP log for the day with all of the temps of the food
Fill the pot sink with chemicals for production/ cleaning
Make sure that all stations are cleaned before leaving the class for the day
Gather a list of items needed for par stock and special reqs
Make sure that all shelves are cleaned and organized
End of day lab closing duties
End of day lab closing duties
Lead team responsibilities
Lead team responsibilities
“If we teach today as we taught yesterday, we rob our children of tomorrow.” – John Dewey
“The illiterate of the 21st century will not be those who cannot read and write, but those who cannot learn, unlearn, and relearn.” – Alvin Toffler
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