From Industry to Instruction�Thriving as a culinary educator

Dominic Hawkes M.C.G.B.

Culinary Instructor, Lancaster Career Center, SC

Education Associate, SC State Department of Ed

Education Consultant | Author

Let’s Play! Session 1

Let’s Play Session 2

Nitric Oxide Dump

What is it?

Increase strength in muscles & joints

Dilate blood vessels, increase blood flow & nutrient delivery to muscles

Reduces inflammation

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Control Blood Sugar

Increase Metabolic Rate

Lower Blood Pressure

Boost Immune System

Students don’t rise to expectations they never hear, see, or understand

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Run the kitchen lab,

don’t let it run you!

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• Syllabus + route map = Success
• Culture: what “normal” looks and feels like
• Create systems: how work moves from idea - prep - execution - cleanup
• Creating autonomous students = Future leaders
• Credibility: students believe you mean it because you teach it, model it, and require it. Don’t be a liar!
• Safety mindset isn’t a poster - know operating standards

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• Routines, setup, transitions, cleanup
• Communication & safety - behind, hot, sharp, heard
• Quality, accurate measurements, portion, knife skills, sanitation

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What Do Kids Love?

Choose something that

will mesmerize them!

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Does your syllabus:

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• Answer the “WHY?”
• Use identity for answers like “a professional would…”
• Show how to avoid rookie mistakes
• Explain FDA Food Code for food safety
• Explain personal safety
• Why do students love CTE programs?

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Accountability – Employability Grade

Leadership Style

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• Social communication norms, responsibility, accountability, teamwork
• Forming, Norming, Storming, Performing – Bruce Tuckman
• Conflict resolution skills
• Result: fewer surprises, fewer behavior issues, higher-quality work

Mise en Place: The Yearlong Operating System

There is no system or school in the world that is better than its teachers.

Teachers are the life blood of the success of every school. We facilitate learning.

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Sir Ken Robinson

Variable Context Learning Teaching the Food Protection Manager Certification

Complimentary review copy

Online resources

SDCpublications.com

Register for access

Foundations of Restaurant Management

& Culinary Arts

Classroom Recordings

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• Absent students
• Homework
• Homebound students

2^nd edition FRMCA

3^rd edition FRMCA

Thank you

Questions?

Dominic Hawkes M.C.G.B.

Culinary Instructor, Lancaster Career Center, SC

Education Associate, SC State Department of Ed

Education Consultant | Author

ChefHawkes@gmail.com