Methods of Teaching Culinary Arts

Anthony J. Marsella CAGS, NBCT, CEC, CCE

Key Terms  

1. Articulation
2. Summative Assessment
3. Formative Assessment
4. Instructional Objectives
5. Cognitive Domain
6. Affective Domain
7. Psychomotor Domain
8. Convergent Question
9. Divergent Question
10. Evaluation
11. Assessment
12. Validity
13. Reliability
14. Criterion Referenced
15. Norm Referenced

Study Guide:  

1. Vertical and Horizontal Articulation
2. ABCD’s of instructional objectives
3. Socratic, convergent, and divergent questioning
4. 3 Domains of learning
5. Instructional resources
6. Performance assessments
7. Purpose of a Demonstration