[Sca-cooks] Teaching Cooking 101

[Stefan li Rous]

Bear replied to me with:
<<< The problem is not having a kitchen, either you do or you don't.  The
problem at King's College is the one hour class.  Hands on cooking and
baking often does not fit neatly into the class schedule.  I shoehorned a
simple baking class into two hours, but I won't try that again.  The simple
fact is that it takes a lot of time to impart practical knowledge and it is
better done with a small group and a lot of one-on-one interaction over the
course of a day or two. >>>

Well, I was referring to the fact that many sites have only one kitchen. And that one is often already being used to prepare lunch or an evening feast. So it would be nice to have a site that had multiple kitchens. Sometimes there is another smaller kitchen that can be used for the lunch or the class. Ideally, it would be nice to have it in a school with home ec. facilities, although I've heard they've been removing those.  Such facilities are usually st up for teaching, right? So there might be less counter space but it would be arranged for visibility. Or they might have mirrors.

Maybe facilities are one of the things you get for the $30 - $50/hour Central Market classes.

As to the length of the classes I can understand one hour being problematic for a cooking and particularly a baking class. But do you really need more than an hour to teach some knife skills or some of the other skills that Gunthar was talking about?

What is your definition in this case of "small group"? I've often seen class sizes limited to 10 or 12 people. 

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
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