Updated: Jan 15, 2022
It probably came to your attention that the cooking school does provide accredited culinary diplomas in order to help students become professional chefs, and if didn’t, well you know it now.
A recent interview with chef Hassan Al-mahdy our culinary arts and design diploma instructor he clarified to us the difference between whom is to be considered a professional chef, and whom is just a person who is a good cook.
You can find in his words that he did state that a professional chef is someone who does have the knowledge of all the different cooking methods that are known, and thus this professional chef will be capable of dealing with the different ingredients that are available in the kitchen.
Another question was directed to chef Al-mahdy and it was “how do we teach our students to become this person?”
He simply answered that we as the cooking school and the instructors do put the students in an environment that allow them to gain the sufficient experience to be the professional chefs they always wanted to become.
Chef Al-mahdy answer was short, we now are explaining to yourselves what does putting a student through a specific environment means, and how it’s being done.
And to make this an easy to follow case study we will just make it a broad thing.
So what should be considered while teaching someone some skills that are going to shape his/her future you need to take in consideration how the market for these skills is, how the overall environment and procedures that shape this market are.
Once you had understood this you now need to integrate this data into your curriculum, you have to look at a curriculum in a way that makes it covering for all the different aspects that a students is going to need, and a very important aspect is the market.
For an example at the cooking school when we did come up with the curriculum for our diplomas we had to put "practicing it" techniques that are similar to the commercial hospitality environment, which is very fast and requires skills such as fast decision making, flexibility and endorsement of loads and loads of pressure.
So setting a time for recipes completion is something that seems appropriate, as simply if you are a chef at a restaurant and have to feed about 50 customers now, it’s not going to be an easy mission unless you have the expertise to do so.
Take what we just said and put it as a reference for how are you going to teach someone something, especially if it is cooking.
You might be asking, is it something that as an instructor or an entity I/We supposed to do? Is it worth to create such a learning environment?
Well the real value of teaching someone something is allowing them to really make it, and giving only information without providing the know how or preparing your students for what to come is just not enough.
What really matters is the real value you as an instructor or an entity provide for your students, and preparing them for the future is the best value you could offer.