The Culinary Arts Program employs various teaching methods to align with industry needs and the Mutual Recognition Arrangement on Tourism Professionals (MRA-TP) standards. These methods are crafted to ensure students acquire the professional competencies required to succeed in the global culinary industry.
Project-Based Learning (PBL)
This method emphasizes contextual, real-world problem-solving and is highly relevant to the MRA-TP curriculum. Projects involving menu design, culinary innovation, or kitchen operations management provide students with hands-on experiences that simulate professional culinary environments, preparing them for industry challenges.
Blended Learning
Blended learning combines face-to-face instruction with e-learning technologies. By integrating online culinary content with in-kitchen practice, students enhance their digital literacy and technical skills, meeting the growing demand for technological proficiency in the culinary field outlined by MRA-TP.
Competency-Based Learning (CBL)
CBL focuses on mastering the specific skills and competencies required by the MRA-TP framework. This method ensures students acquire key professional skills in cooking techniques, sanitation, kitchen management, and service. Progression to subsequent topics or skills occurs only after students demonstrate full competency in the current subject matter.
Collaborative Learning
Collaborative learning fosters teamwork and communication—skills vital in the culinary industry. Through group projects and restaurant operation simulations, students collaborate to solve practical challenges, mirroring the teamwork necessary in professional culinary settings.
Hands-on Practice / Experiential Learning
Practical, hands-on learning is at the core of this program. Students engage directly in kitchen practice, applying theoretical knowledge learned in the classroom to real-world culinary tasks. This experiential approach ensures students develop the technical skills to meet international culinary standards.
Competency-Based Assessment
Ongoing competency-based assessments are conducted using the MRA-TP framework. Students are evaluated on their ability to execute specific skills such as menu development, cooking techniques, food management, and presentation. These assessments ensure that graduates meet the professional competencies required by the global culinary industry.
These teaching methods equip students with the relevant skills and knowledge necessary to excel in the competitive culinary industry worldwide.