Trends: Technology in the Kitchen Classroom

In this section of the blog I will explore learning relationship that technology has on teaching and learning in relationship to the Culinary Arts Classroom. 

I always like to start my classroom sessions with a definition.....Technology? What is it? How do we define it? 
1:The application of scientific knowledge for practical purposes, esp in industry: "computer technology", recycling technologies.

2: Machinery and equipment developed from such scientific knowledge.

Interesting definitions and both relate to the Culinary Classroom as over the years technology has had an impressive impact on the Culinary Arts and the food industry in general. In the Culinary Arts classroom there are many ways that technology has affected what we do and how we teach. From the way we cook, equipment we use, technology in hand and the information that is available to the student of today. In the Culinary Arts we are no different than any other Academic Program in that we utilize Web based learning for our teaching IE. Moodle and the Web based application we use at VIU, D2L or Desire to Learn. Recipes, methods, videos, tests, interesting websites etc. are posted to these sites so students can access at any time.

D2L from my PC

Lets go back in time for a moment. As a young culinary student when I attended culinary school we certainly didn't have the luxury of the World Wide Web, smartphones, D2L, Moodle, etc etc. We certainly had at the time a modern kitchen and food lab to practice, learn and hone our newly acquired skills for our practicum but for theory we still relied heavily on ancient tablets known as "books". One of my favorite books in my collection is Larousse Gastronomique which I fondly purchased one day skipping high school class (don't tell my mother) and catching a train in Brantford, Ontario to Toronto, Ontario. Once arriving in Toronto I promptly marched up Young Street to a book store which had a copy of Larousse waiting for me. I browsed their "Professional Cookbook" section for some time before making my purchase and heading back to Brantford, unnoticed of my absence. 

My copy of Larousse

Some of the books I use daily

Certainly I have collected more than 300 cookbooks since then, not only in hard copy but also digital copies of cookbooks. Another trend that I have seen in the Culinary Arts classroom are the E-Readers that are available. Students keep all the recipes that are provided to them on their reader or in another digital format for use on devices such as Ipads and Smartphone's. Here is an early version of the E-Reader.

My recipe books that I would use, kept in my back pocket and  certainly showing  their age.

At Case Western Reserve University in Cleveland, a select group of freshman students receive Kindles instead of textbooks. Imagine having your entire cookbook collection at your fingertips in your kitchen along with the ability to watch an instructional video of what you are making. Reality.

Student utilizing a modern E-Reader in the kitchen

I have always loved computers and technology and I really try to utilize it to my advantage. I publish photographs on Twitter (@ChefDavidNolan)  and Facebook mainly to promote our students and program. Of course I have a Smart Phone that I use with all the best apps; especially handy when I am stumped with a question that I don't have the answer for. 

Technology has certainly had tremendous effect on the Culinary Arts and all classrooms in general. Here is a great article on Technology in the Classroom though not specific to Culinary Arts it still is certainly relevant.

Benefits of Computer Technology in the College Classroom

I loved this article because it really sums up what I and assume all College and University instructors see as the trend in post secondary education. Also the importance of having multiple platforms to use as "Modes of Instruction". Fantastic! Here is an exert from the article that I found most interesting. 
"Technology-based learning taps into multiple learning strategies. College instructors using technology tools select from a variety of educational tools that include audio, video, digital simulations, illustrations and other multi-sensory tools. Students in classrooms that feature these technologies use them to watch an animation of how the blood pumps through the heart, listen to international news sources to learn a foreign language or use weather graphing to create an assignment for a geography class. Ed.gov reports that students in these classrooms perform 30 percent better than their counterparts in classes without these technologies."

Of particular interest is the last sentence that refers to the fact that these students perform 30 percent better than their counterparts. 

Another great article on Rethinking the Community College Classroom.

I enjoyed this article on how Ipads and smartphones were being utilized by the school to enhance learning. Smartphones are being used by the ESL department where the students will text messages to the instructor for practicing English and correction. Very interesting. Though they do have not any quantitative measurement of how their technology is affecting outcome one can only assume it would be immensely beneficial for the student.

YouTube

Obviously videos are nothing new to teaching but certainly the way in which we are able to view, share, utilize and access them has changed. Students are able to watch a video about making croissant dough from their smart phone or tablet whilst they practice the technique at their workstations. Certainly not a luxury I was afforded as a young apprentice but certainly enjoy the benefits today. 

Here is an example of a YouTube video that I use as an instructional resource each term along with traditional demonstrations and theory.

These videos are fantastic but without combining these with hands on instruction this certainly will not be the to full benefit of the student. We must utilize these wonderful technologies but at the same time ensure that we create an environment where students can have lively discussion about techniques and theories. Our classroom settings provide this opportunity with modern food labs where demonstrations can take place while the student also practices technique thus utilizing many approaches to education delivery. 

Lecture Power Point Slide

Food Lab Kitchen

Below are some pictures of a modern training kitchen that utilizes modern equipment where demonstrations are videoed and projected as students watch, engage and prepare dishes in real time. The projector setup is also linked with the PC so online content can be displayed for teaching purposes as well.

Induction, gas, wok and flat top at each station.

Projector Screen

Kitchen Equipment

Technology in the kitchen goes beyond cell phones, e-readers, tablets and computers. Technology has made it's way into our ovens, proof boxes, methods, mixers, refrigeration etc. Modern ovens in a professional kitchen can be programmed from the PC with instructions on every food item that is prepared in it. This information is then downloaded to a portable drive which in turn is plugged in to the oven and the instructions are uploaded into the oven through a USB port. 

Modern Combi-Therm oven with USB port (not shown)

Oven with roll in rack, fully programmable.

What is the advantage to ovens like this you might ask? It allows the Chef to create recipes that are programmed into the oven so when their cooks or Sous Chef's prepare said dish, it's as easy as selecting a program in the oven and clicking start. For example. I can tell the oven on program number 5 (let's say it's for bread) to pre-heat to 400F, when ready it will alarm. Oven is loaded. I have also told the oven when loaded steam bread for 15 seconds, vents fully closed and bake for 12 minutes. At 12 minutes open vents fully, lower temperature to 375F for 8 more minutes and sound alarm. All this can be done either at the oven control itself or through the PC/USB option. So when the Sous-Chefs use the same recipe all they need to do is hit program number 5, load and unload the oven. It's all about consistency.

These technologies certainly add to the arsenal of the modern chef and as an instructor we have to understand all of them, embrace them and utilize them so we can pass on our knowledge to our students who must have understanding of modern equipment to be competitive. Oven technology is just one of the latest gadgets in the modern kitchen. There are many more including high speed blending equipment, mixers that can blend, grind and cook all in one bowl, flexible mats that can be baked in or frozen to name a few.

Modern 40qt Mixer, Digital timer.

Programmable deep fryer.

Programmable Proofer/Retarder for cooling and proofing bread. 

sous vide thermal immersion circulator

Modern equipment is just another tool that we use in the kitchen but understanding how to use them is paramount. Of course hands on demonstrations take place but along with this there are many video's that are available online that are either provided by the companies who manufacture the equipment or by chefs who upload their videos to YouTube. Below is an example of a video uploaded by the company who produces the Thermal Immersion Circulator for the technique of Sous Vide. Just another example of how technology is helping Culinary Students learn technique and understand modern equipment.

Like most, if not all trades, Chefs and Pastry Chefs have benefited from technology in many ways. Obviously with the introduction of new equipment over the years and with the incredible technology of smart phones, tablets, e-readers and of course the immense power of the internet. Network television has also played a critical role the food industry over the last 10 years with some positive and some negative results. I believe that to an extent, cooking channels unintentionally paint a false picture of the industry as one that is glamorous and life on television is the norm. Positively though it has made awareness of the industry much more widespread and brought countless students to cooking schools seeking life as a Chef.

Embracing technology and social media is now the norm for every school and should be for every instructor. Most schools have now moved to web based learning as part of most courses, if not all. Though traditionally it was not acceptable for chefs and cooks to have smart phones, tablets and laptops in commercial kitchens that trend is now changing with the times. These devices have to be used as resources for things as simple as timers. The challenge I face as an instructor is ensuring that the technology is not being abused during class time for activities such as texting. Though this may happen and surely does I believe the benefits of these devices outweighs the negatives and they must be utilized and allowed in kitchen classrooms to the benefit of the student and the instructor.