Certified Course

Certified Courses
ED322

Introduction to Culinary Instruction

This course covers the different roles that culinary arts instructors play in the instructional process. The content provides rationale, strategies and methodologies that beginning as well as experienced culinary arts instructors can use in their classes and kitchens. Instructional best practices are discussed and examples given that will expand the knowledge base of culinary arts instructors as they prepare lessons. This course covers student centered instruction and information about the impact of student learning preferences on instructional planning and delivery.

Course Rating
Course Testimonials
Course Structure
Course Objectives
Performance Group
Certification Credits

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In conjunction with the Kentucky Community and Technical College System, MaxKnowledge has been honored by the 1EdTech Consortium as a Learning Impact Award Finalist for scaling pedagogical knowledge and practice through evidence-based technology.

MaxKnowledge Founder & CEO, Dr. Amir Moghadam, has been named as one of Career College Central's top 12 innovators leaping forward with ideas that have influenced the career education realm.

MaxKnowledge Chief Learning Officer, Tarlon Moghadam, has been named as one of Career Education Review's top 20 leaders changing career education.

In collaboration with the Universal Technical Institute, an independent evaluation study by the ROI Institute® proved the ROI of MaxKnowledge employee training on student retention to be over 500%.

MaxKnowledge leadership development courses are sponsored by Harvard Business Publishing and feature content from Harvard ManageMentor®.

Performance Group

This course provides you with a lifelong peer-to-peer learning opportunity through a specific Performance Group created within the Career Ed Lounge, a learning community of career education professionals. This allows you to learn and share with your peers at any time you want, even after you complete the course.

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Course Testimonials

"This has been one of the best courses I have taken to date!"

"Wow, this was the best course I have taken to date. It made sense it applied to culinary. It was GREAT. ALL chef instructors should have to take this!"

"This was great! It so relates to what I do on a daily basis and gave me more insight to improve my teaching. Thank you"

"This course was perfect as it explains everything needed to help us do our job correctly. We are implementing many of the items suggested in this lesson."

"Nice to have a course geared toward Culinary."

"Enjoyed the course very much. Many great suggestions in areas to improve in culinary instruction. Thank you."

Course Objectives

Module 1: Student Overview/Characteristics

To describe influences shaping the typical culinary student's view of the world of professional cooking.
To analyze how students with different learning styles, experience levels and age differences can influence the delivery of the material by the instructor.
To depict the multitude of facets that affect student perspective on food, cooking and their palate.
To illustrate how instructor classroom management and promoting a sense of urgency prepares the student for the cooking profession.

Module 2: Culinary General Education Courses

To consider how an instructor creates a passion for the use of proper spelling, punctuation and grammar in the cooking profession.
To probe the question of why many students fear math and examine how to instill the importance of grasping this subject as it relates to culinary success.
To reflect upon methodologies making psychology more relatable to cooking.
To develop concepts to convey the value of management principles to aspiring cooks.
To discuss methods that incorporate general education into lab instruction.

Module 3: Lab Courses

To explain the value of incorporating individual work and teamwork into culinary education.
To discuss the techniques that will develop smell and taste perception in the kitchen environment.
To analyze the strategies that can develop a sense of urgency in the culinary student.
To describe methods for giving students appropriate production critique and feedback while establishing quality control procedures.
To demonstrate the importance of safety and sanitation standards in lab classes in order to form long-term habits.

Module 4: Roadmap to Culinary & Hospitality Success

To illustrate the importance of communicating the diverse career options available to culinary students.
To reflect upon the importance of establishing standards of professionalism among students.
To consider the methods of conveying realistic classroom and career expectations to students.
To establish the importance of instructor knowledge of current and future culinary trends.
To describe the instructor role in encouraging students to pursue further formal and informal educational opportunities.

Course Structure

Course Format

Can Start Anytime
Self-paced (within course enrollment timeframe)
4 Hours of Activities

Completion Requirements

Study Course Content
Pass ALL Required Quizzes

Digital Badge & Certificate of Completion

4 Hours of Continuing Education
Awarded upon successful completion of course

Course Rating

Certification Credits

This course provides a Certificate of Completion with 4 hours of continuing education credits.
This course provides credit toward the Certified Higher Education Professional (CHEP) credential in the following specialization area(s):
- CHEP in Teaching
This course provides credit toward the continuing education requirements for CHEPs in all areas of specialization.

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