What are some innovative ways to teach culinary students about event planning?

Events planning and execution is my specialty. 20 to 7000, Hollywood spectaculars, mill. $ fund raisers, heads of state, Royal visits, gourmet societies with classical multi-course menus, recreations of historic events. I loved the stress, excitement and drama, always accepted it as part of the show incl. the standing ovations. As I entered the field of culinary education, I was concerned with how I best prepare my students for the real-world experience. I build events planning into the curriculum. Graduating class had to produce a masterpiece dinner. The last dinner on the Titanic in Vegas, Escoffier dinner in LA with Michael, Escoffier's grandson as a guest speaker. Students had to perform any job function existing in a catering dept.

1. Simulated Events: Create realistic scenarios where students plan and execute mock events, incorporating menu planning, budgeting, and logistics. 2. Guest Speakers: Invite experienced event planners or chefs with event experience to share insights and challenges with the students. 3. Collaborative Projects: Have students collaborate on planning actual events, allowing them to apply theoretical knowledge to real-world situations. 4. Technology Integration: Use event planning software and tools to teach students how technology can streamline processes, manage RSVPs, and track budgets. 5. Field Trips: Visit event venues, catering businesses, or behind-the-scenes at successful events to provide hands-on exposure and inspiration.

Employing realistic situations is undeniably an efficient and pragmatic method for instructing culinary students on the subject of event coordination. This approach transcends theoretical learning and enables students to fully engage in scenarios that closely resemble the obstacles they would encounter in their prospective professions. Students are required to combine their culinary expertise with practical concerns by giving them fictional consumers who have certain constraints such as budget, theme, and dietary preferences.

An example is to put the students in a real time situation… it’s so beneficial for the students to feel the real time decision making process… Nothing like hands on learning….

In my experience, the best way is to learn hands-on. Try a mock event… and take notes on how to make it better. This has been crucial for me in hosting my dessertclub and it all started in my own kitchen. There is no pressure to invite your neighbors and create a safe space for honest criticism.

Inviting guest speakers is a valuable technique in mock events for culinary students. It exposes them to industry professionals, enriches their knowledge, and provides networking opportunities. This practice bridges the gap between theoretical learning and real-world insights, enhancing their understanding of the culinary field and potential career paths. In the culinary industry, connections can lead to job offers, partnerships, and a deeper understanding of industry trends. A strong professional network provides support and valuable insights, fostering continuous growth and success for culinary students in their careers.

Pour ce qui concerne le secteur touristique il faut toujours appeler un témoin pour motiver les étudiants et être un bon exemple à suivre pour atteindre les objectifs planifiés d'avance par eux même

Inviting guest speakers is a valuable technique in mock events for culinary students. It exposes them to industry professionals, enriches their knowledge, and provides networking opportunities. This practice bridges the gap between theoretical learning and real-world insights, enhancing their understanding of the culinary field and potential career paths. In the culinary industry, connections can lead to job offers, partnerships, and a deeper understanding of industry trends. A strong professional network provides support and valuable insights, fostering continuous growth and success for culinary students in their careers.

This is a good way to teach students. Guest speakers with experience would be greatly beneficial. A guest speaker would have experience that they could convey to prepare a student.

Invite Guest Speakers. Another way to teach culinary students about event planning is to invite guest speakers who have experience and expertise in the field. For example, you can invite a caterer, a wedding planner, a venue manager, or a food stylist to share their insights, tips, and stories with your students. You can also ask them to demonstrate some of their techniques, such as how to set up a buffet, how to plate food attractively, or how to decorate a cake. This way, your students can learn from the professionals, ask questions, and get inspired by their work.

“There’s no better teacher than experiences “ in a way that students can practice and implement their knowledge they learn on classes. This will give students the real opportunity to showcase their work, gaining experience and confident along with it.

One key technique is to emphasise detailed event planning. Teach individuals to create comprehensive timelines, checklists, and contingency plans to ensure smooth execution and preparedness for unexpected situations during real events. This instills organizational discipline and foresight. It helps students anticipate challenges, allocate resources efficiently, and develop problem-solving skills. These abilities are crucial in the dynamic and fast-paced environment of culinary events, ensuring successful outcomes and a solid foundation for their future careers.

One thing that helped me for event planing was to find out more about the quests. For example for the group that it first time in my country I would try to serve local wine and food, some groups would be delighted with open bar with good drinks selection, students would have different preferences etc....

Organize a mock event A third way to teach culinary students about event planning is to organize a mock event that allows them to showcase their work to an audience. For example, you can arrange a dinner party, a cocktail reception, or a brunch for your colleagues, friends, or family, and have your students plan, prepare, and serve the food and beverages. You can also have them decorate the venue, create invitations, and collect feedback from the guests. This way, they can experience the thrill and pressure of running an event, as well as the satisfaction and pride of delivering a quality service.

With a rotation of students it is possible to have a party period where each one is potentially able to control an event each week. With the other students being the team for the organiser and then have a collaborative feedback session after the event. One that is student led where they can highlight the challenges or successes each person had, and then turn any negatives or issues into a bank of solutions to help them combat challenges in any future events

The impact of video technology has a place in supporting some people how to cook from the scratch . And also creating new recipes , Blue Cart for managing inventory , food trends and more on Pin Interest or Yummy App , instagram or other social media.kitchen calculators for scaling recipes and converting measurements. That should be all for now.

Les logiciels de la gestion RH et la gestion des flux de marchandises et l'inventaire sont indispensables dans les établissements h?teliers notamment les h?tels , restaurants, summer club, ... . Pour aider le personnel à effectuer leur taches parfaitement

Use Online tools A fourth way to teach culinary students about event planning is to use online tools that can help them streamline and enhance their process. For example, you can introduce them to software or apps that can help them create menus, calculate costs, track inventory, manage orders, schedule deliveries, communicate with vendors, and more. You can also show them how to use social media, websites, or blogs to market their services, showcase their portfolio, and engage with their customers. This way, they can leverage technology to make their work easier, faster, and more professional.

Encouraging teamwork in a culinary program considerably boosts a range of critical soft skills required for success in the real-world culinary sector. Collaborative projects equip students with the necessary skills for the fast-paced and ever-changing environment of professional kitchens and culinary events, including effective communication, teamwork, leadership development, and flexibility. Furthermore, these experiences foster problem-solving skills, effective time management, and professional manners, which may be immediately applied to real-life situations. In addition, students acquire proficient networking abilities, obtain useful perspectives on customer engagements, and cultivate an enhanced level of culinary ingenuity.

Storytelling I aim to empower learners to take responsibility in their hero’s journey. What do they see themselves becoming? Exploration may bear desirable fruit and is nurtured through simple student-driven learning activities. Storytelling is an effective methodological tool I use personally with my students to meaning make while not being quarantined from the place where we stand in social reality. To establish a working democracy, within the classroom and beyond, critical theory urges us to make use of voices and perspectives that have been traditionally excluded or repressed. The power in storytelling emerges when we move past low-level recounting to a space with opportunities for growth through reliving & restorying these narratives.

A fifth way to teach culinary students about event planning is to encourage collaboration among them. Event planning is not a solo activity; it requires teamwork, coordination, and cooperation among different people and roles. Therefore, you can assign your students to work in groups or pairs, and assign them different responsibilities, such as chef, sous-chef, server, bartender, or planner. You can also have them exchange feedback, ideas, and suggestions with each other, and help each other overcome challenges. This way, they can learn how to work effectively and harmoniously with others, as well as how to appreciate and respect different perspectives and skills.

Una buena forma de ense?ar a los nuevos estudiantes de grado culinario es que se ayuden unos a otros siempre se gana más aprendiendo un poco de los demás. Hay que ser humilde y respetar las opiniones ajenas que siempre se puede sacar buenas notas

Incorporating feedback fosters continuous improvement, helps students refine skills as well as prepares them for the demands of a professional kitchen by addressing strengths and areas for development.

Feedback is a must in any learning situation. Not just to the student but also from them. In event planning there is so many pieces to control that it is important to gather it from each part of the process and reflect on each of the students strengths and weakness to help grow their own development

Just as I do with hospitality training in many areas, I begin at the end. That is, I have the learners experience the end result from a guest perspective. In this case, take them to a catered event; perhaps a fundraiser or trade group meeting. Have them observe and critique the entire guest experience from the parking lot to the last cup of coffee. Then incorporate that into the classroom lessons on event planning, prep, setup, service, etc. How attention to detail and thoughtful extras take the event from ordinary to extraordinary.

In addition to event planning and networking, emphasize teamwork during mock events. Collaborative efforts simulate the collaborative nature of culinary environments, teaching students effective communication, cooperation, and adaptability—key skills they'll need in the diverse and dynamic world of culinary arts.

In addition to event planning and networking, emphasize teamwork during mock events. Collaborative efforts simulate the collaborative nature of culinary environments, teaching students effective communication, cooperation, and adaptability—key skills they'll need in the diverse and dynamic world of culinary arts.