SC - feasts and teaching

[Anne-Marie Rousseau]

hiya from Anne-Marie
we are asked for ways to incorporate teaching and cooking a feast
One thing we've done here with great success is to have the preparation of
the feast as a class in its own right. The class is usually taught with a
team of capable teachers. Students get a 20 minute lecture and a fat
handout with all kinds of helpful info, sources, etc. Then off to the
kitchen where under the tutelage of the team they create the dishes for the
feast. With a low student:teacher ratio, there's a lot of learning that
goes on, and to DO is the best way to learn, in my opnion. They get to see
first hand how kitchen schedules, equipment lists, hall stewards (the
person coordinating the hot food and the servers), etc work.

- --AM
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