WebQuests Add Flavor to Culinary Arts Classes

Today's post comes from Chef Ed Hennessy (see bio below). If you would like more information contact Ed at hennessy@dtcc.edu

In a world where hands-on, technology-savvy Millennials comprise much of the incoming student population in culinary arts programs, tools such as WebQuests can add flavor to class lessons. According to Webquest.org, “WebQuest is an inquiry-oriented lesson format in which most or all of the information that learners work with comes from the web. The model was developed by Bernie Dodge at San Diego State University in February, 1995.”

In the field of culinary arts, students who are hungry to become chefs in their own right find WebQuests a fun tool because it allows them to independently research ingredients, wine and food pairings, employee manuals in food safety, etc. while developing their individual problem-solving skills. I created a WebQuest for my Garde Manger course to introduce products that students would be working with during the semester. Unique items such as foie gras, truffles and caviar were included, as was smoked fish. Early on in the semester, students were asked if they knew what to do with foie gras and were instructed to come back the next class with suggestions for how to use it as an appetizer. After engaging in the Webquest which guides students to multiple Internet sites on the topic, students were better prepared to experiment with the foie gras in their next kitchen lab. The final task of the assignment was to submit suggestions for a cocktail reception that must include one display, six hors d’oeuvres and three appetizers, all utilizing the researched products. A checklist and rubric were included for assessment. To see this assignment with posted resources visit http://www.dtcc.edu/terry/culinary/web_quest/index.html

Though creating a WebQuest can be time-consuming, it is similar to creating an online course and can be combined as a segment of a classroom lecture course. This results in increased accessibility for your student population. Combining educational technology tools and e-learning to a lab-based course such as Garde Manger caters to the traditional academic-minded student by allowing them to enjoy the research and by encouraging hands-on participation. Students are able to research information at their convenience and critically think through decisions to complete their assignments. Tools such as WebQuest add spice to culinary arts instruction by providing diverse opportunities for students to excel academically and by providing an additional outlet for students to express their individual creativity.

Ed Hennessy is a Certified Executive Chef and a member of the American Academy of Chefs. He is also an active member of the ACF First State Chefs Association of Wilmington, Delaware. Chef Hennessy, a graduate of the Culinary Institute of America, apprenticed at the Greenbrier, and earned a bachelor’s degree in Hotel, Restaurant, Institutional Management from the University of Delaware and a master’s degree in Education from Wilmington University. He is the chair of the culinary program at Delaware Tech in Dover, Delaware.