Hands-on-learning

Hands-on learning is an essential part of culinary education. Students learn by gradually taking more responsibility in the kitchen, starting with the teacher demonstrating techniques, then practicing together as a group, and finally working independently. However, hands-on learning is not just about practicing what has been taught. It also allows students to explore other culinary theories through a constructivist approach to learning. This approach emphasizes active learning and encourages students to test ingredients and methods, leading to a deeper understanding of the craft.

Differentiation Plan

Best Practice Toolbox