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Coach Krogman’s Classroom Edit display name

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The use of whiteboards is almost a weekly activity in my classroom, especially in culinary conversions. Using the Kagan structure for group involvement, students can work individually or as a group in converting recipes and food cost formulas. Instead of the traditional pencil and paper. This allows for a time limit and every group to show their results at the same time. This allows everyone to be actively engaged. One of the largest things that students gain from the Culinary and Baking class is hands on experience, this in returns gives students the opportunity to gain valuable trade skills and work experience. By the use of gloves students are able to demonstrate the variety of techniques for each of the level standards. Whether it be from Sanitation and Safety to techniques for preparing quick breads, or different stocks and cooking methods.

About my class

The use of whiteboards is almost a weekly activity in my classroom, especially in culinary conversions. Using the Kagan structure for group involvement, students can work individually or as a group in converting recipes and food cost formulas. Instead of the traditional pencil and paper. This allows for a time limit and every group to show their results at the same time. This allows everyone to be actively engaged. One of the largest things that students gain from the Culinary and Baking class is hands on experience, this in returns gives students the opportunity to gain valuable trade skills and work experience. By the use of gloves students are able to demonstrate the variety of techniques for each of the level standards. Whether it be from Sanitation and Safety to techniques for preparing quick breads, or different stocks and cooking methods.

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About my class

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