Culinary arts/TRU Brainstorming session

Partnering Institutions: Otago Polytechnic Thompson Rivers University

TRU group: Irwin Devries, Michelle Harrison, Melissa Jakubec, Kelly Warnock

Brainstorming session June 11, 2015

Potential Audience

• Culinary students from TRU and Otago Polytechnic
• Potentially students at baccalaureate and masters culinary arts
• Culinary industry

• Interested individuals and groups

Project Goals:

• To collaborate internationally with a post-secondary OERu network, of which TRU is a founding member.
• To give at least 1 credit value in a 3 credit Culinary course, based on studies in an open learning environment.
• To experiment with different learning formats (mini-MOOC).
• Use open design methodologies
• Explore collaboration opportunities between Culinary Arts and Open Learning

Learning Goals:

• Enable sous chefs to advance to senior positions
• Enable baccalaureate and master program students to enhance their skills
• Improve skills for culinary professionals
• Provide opportunities for a wide variety of individuals to pursue personal or career interests.

Possible Topics

Otago Polytechnic possible topics:

• Menu Design
• Staff Management

TRU Professional Cook 2 Occupational Skills

• Trade Knowledge
• Menu Planning
• Ordering and Inventory
• Human Resource and Leadership Skills
• Cost Management
• Front of House
• Ingredients and Nutritional Properties