Today's Gourmet by Jacques Pepin

Today's Gourmet by Jacques Pepin

Today s curricula can (and should) incorporate critical thinking methods because they are the means by which people best understand, learn, and retain higher level concepts. Contrary to what many professional trainers assume, teaching critical thinking is not achieved by shoveling facts at an audience through lecturing or multiple choice testing. It requires sustained, finely tuned teaching and assessment methods. This book lays out a blueprint to do just that. Specifically, it outlines the necessary components of a critical thinking classroom and provides assessment techniques and ample exercises adaptable to any student s field, age, or level of education. Often not considered are those learners schooled in a non-Western culture and not proficient in the presenter s language. These audiences can create invisible barriers to instruction. Without understanding these pitfalls, trainers invite frustration and failure, and risk wasting everyone s time and money because they were unaware any problem existed. The book addresses these linguistic, cultural, and cognitive obstacles and suggests several solutions, whether you teach these students on your home turf or theirs.

Pepin, Jacques: - Jacques Pepin is the celebrated host of award-winning cooking shows on national public television, master chef, food columnist, cooking teacher, and author of nineteen cookbooks. Jacques is the dean of special programs at the French Culinary Institute in Manhattan and an adjunct faculty member at Boston University.

SKU	Unavailable
ISBN 13	9780912333076
ISBN 10	0912333073
Title	Today's Gourmet
Author	Jacques Pepin
Condition	Unavailable
Binding Type	Paperback
Publisher	Kqed Books
Year published	1991-01-01
Number of pages	175
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.