Culinary industry is growing day after day, and when it comes to teaching as an instructor or an entity deciding upon what is going to be taught and how the learning process will be broken down into is rather a very complex procedure that involves a lot of steps.
A main misconception that many need to overlook is that not all people learning culinary arts are desiring becoming professional chefs, there are a lot of people who are just learning for the joy of the experience or to learn the basics that will feed their everyday need.
So what should we teach is a very important question that needs to be answered.
Since most of the entities focus on the approach that allows students to become professional chefs, let’s discuss the other segment whom are people interested in learning cooking, they’re either non experienced at all or kitchen gurus.
What do they prefer? What is the most interesting thing for them to cook? And what do they really need to learn the most?
The world around us is moving so fast, the pace is growing faster everyday and with it the day to day of the average human. It’s becoming harder each day to fit the things you need to do in your day.
Thus one important factor for what to teach is time, and it’s not the time the person is going to spent learning something rather than the time that will be spent getting this thing done.
For example if the average human will spent a day to learn only one complex recipe that requires the whole day to prepare, they will not utile from this learning experience as much as if they will utile from a learning experience that will teach them various of recipes that only take 30 minutes to an hour to prepare.
This doesn’t mean to neglect complicated recipes that require precise techniques to prepare, these recipes actually are the soul of the culinary industry. it only means to give a portion of focus to the needs of the average human and fulfill them.
Simply the easier and faster recipes that need to be taught will be an interesting topic for regular people, they will attend to learn new recipes, that aren’t easy to find on the internet which they will enjoy, prepare later, and will be easier for them to cook on a daily basis.
Another important matter in this case is what types of recipes should be taught? And is it being taught to everyone regardless of their age? Or it’s being taught to a certain age group?
The right recipes to be taught should have techniques and are not easily distributed in order to add a real value to the student, this doesn’t mean that the recipe should be totally new, it might be already existing recipes but with more creative cooking methods or a twist.
Nontheless introducing a new recipe to be taught will be of a more interest to the students.
Also recipes should be tailored to fit different age groups.
For example a mother of two kids will be interested more in learning a type of recipes that are different from a type of recipes that a young single man would like to learn, but they are both interested in the core of the recipe which is the preparation time.
In conclusion entities and instructors need to take in consideration that there are huge portion of people that are keen to learn cooking for variety of reasons that are different from being professional chefs or proceed with a culinary career.
These segments should be taken in consideration while developing teaching programs that will be offered to students of different segments, in order for them to fulfill their different needs.