I am open to any type of teaching method that will help achieve your objectives. I can prepare notes and send you by mail or we can have our classes via video calls. But I prefer face-to-face session and I am free for some practical cooking classes as well.
Prior to the lessons, learners would research the dishes/recipes to have an outline of what to expect in the lessons. To not have background on the food items would restrict the ability for the learners to remember and experience. They get one lesson with a demonstration, one chance of doing/producing. A learner needs as much exposure as possible to the task for it become their skill.
I acquired a Certificate IV in TAE as well as Certificate IV in Commercial Cookery from TAFE Queensland. and Certificate III patisseries I was working as a commercial cookery trainer since from February 2010 at Spencer College in Brisbane .
My teaching method is to demonstrate the dish, then supervise the student's re-creation of the dish. I'll flesh out the process with some historical context and show the student that it's easy to produce quality food with the right strategies and techniques.
My basic teaching methodology is teaching as much as possible sharing my experience and knowledge and creating new dishes from around the world , have a healthy and safe environment. From basic methods of cooking to advanced culinary skill of cooking.
I based my teaching method on Outcome Base Education where all of the topics or subjects to be discussed has goals to meet at the end of each sessions. In cooking classes, I will discuss the background of the topic that may include it's history, methods, application, preparation and presentation. At the end of each sessions, students must fully understand the subject by individual assessment.
My teaching method is to explain the concepts with analogies and layman terms. Allow the time to student to grasp the content and come back with queries.
My teaching method is a very hands on, in a relaxed environment. Use to teaching students aged 12-18 however can adapt for adult classes with ease.
I have full hospitality culinary experience, as well as in management, food development, kitchen design, team building, cookery training and other relevant knowledge and skills. As a professional chef and culinary trainer, I am highly motivated to continually improve my skill. I am goal oriented, hardworking, creative, honest, reliable, organized and multi-talented.
My teaching method will largely be based on the level of experience of my students. I can teach the basics of foolproof baking and piping to beginners or more advanced techniques such as making tiered fondant cakes.
My Teaching methods are mainly from my past and present experiences.
my teaching method is kindness and openness, I want To share my knowledge of cooking and living a healthy lifestyle so people can be educated on the importance of the food we consume.
I offer classes on - Baking - Boiling - Braising - Broiling - Frying - Decorating - Knife Skills - Deep Fat Frying - Shallow Frying - Dry Frying - Grilling - poaching - Roasting - Streaming - Stewing
My teaching Methodology is classroom delivery as well as online delivery. I also involve students and trainees in practical approach to foster a better understanding of concepts. I also do internship training and research projects method and students research presentations.
I will discuss with you what it is you'd like to learn and why and then cater classes to suit your needs.
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I am a basic learner so my starts goes from basic which like kindergarten type. The structure starts as to make aware to know your basic requirement that you are going to deal with. The teaching is like that the learner can also express his/her experiences. Welcome, to my first kind of teaching..
I want my students to study the subject in-depth. I am comfortable in using most modern methods of classes.
I'll take the role of demonstrator by showing students what they need to know. I strongly facilitate my students to do their work, promote self-learning and retain knowledge that leads to self - actualization. You can ask questions and helps develop skills to find answers and solutions through exploration.
Technical Training Specialist with Almarai Company , Al Kharj, Kingdom of Saudi Arabia.
My cooking method is what your taste is, my methods are simple and easy to use I teach with each and every details needed and will give a brief information regarding nutrition management as well.
I am able to tutor food technology/food science/nutrition at GCSE level, A level and degree level. I can also give support in microbiology with my strength being food microbiology. I like to make learning interactive, using visual aids and diagrams to aid understanding and can give support on revision techniques.
I like to demonstrate and explain the process behind everything. My teaching is slow and I ensure that all pupils/colleagues understand the process before continuing.
I’ll try and keep my lessons and interesting as possible to keep students engaged and overall to have fun while learning.
Whatever you need to help you improve your skills in the kitchen for a healthier you, I'm here to guide you. I have taught hundreds of chefs over the years and I'm kind and patient. I want you to be healthier and happier.
my teaching methodology is appealing to kids of a young age as i make cooking fun and easy to remember, in lessons my students will be able to create complete dishes and at the same time learn more about the precautions necessary when operating in a kitchen
My teaching method is to discuss what your levels you are at and what you know , then to see work you have done before discuss recipes and improve your recipes for specific dietary guidelines and discuss work to standards that are exceptable by the Enviromental health department . Then work from there to help you improve.
I teach in a understandable and reasonable way and just want to help people achieve and that is it all I want to help people to get what they need to get a good job or grade that they want
my teaching methods are PPt's short and simple notes up-to the point with some tips and tricks
Each topic I teach, I try to break it down to its most simple form and tailor the teaching to the learner.
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