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