Ingredient School? Or Culinary School? What’s Your Balance?

How would you think and feel about registering for “Ingredient School” instead of “Cooking School” or “Culinary School?”

On the first day, and everyday, you learn about the various ingredients and inputs for countless dishes. However, you rarely, if ever, actually get instruction, opportunity, and practice in combining the ingredients, experimenting with different recipes (even inventing recipes!), and tasting the concoctions created by actually mixing the ingredients and making a meal.

The course would actually be about grocery store shopping and refrigerator stocking, but the pots and pans would remain cabinetted, and the stove and oven would live without flame. You’d have to combine on your own time, without the support or benefit of your expert guide. You’d have to cook, finally, years later, on your own time.

What would you think? How would you feel?

What if the ingredients were math, English, science, social studies, etc.?

If you calculated the actual UX (user experience) and tabulated proportional time that learners spent dealing only in ingredients versus actually getting to cook something, what would your school profile look like?

[Blogger’s note: I’m so fortunate – blessed – to work and learn in a community that believes strongly in providing “cooking classes” and experimenting with preparing whole meals!]

4 thoughts on “Ingredient School? Or Culinary School? What’s Your Balance?

  1. Pingback: Why? A very important question! | Center for Teaching

  2. Pingback: What’s your school balance in terms of teaching subjects vs engaging purposes? | it's about learning

  3. A great metaphor for a necessary educational shift from fragmentation to integration and from theory to practice…


    Sent from my iPhone


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