Greetings and well met!
I am a culinary arts instructional tech at a community college in Albuquerque, New Mexico. After a year of helping teach hot-food classes, I've been assigned to work the intro, intermediate and advanced baking classes. I'm more of a hot-food cook, but love baking. I'm trying to increase my knowledge and effectiveness in teaching baking.
My request is to folks who have taken structured baking classes. What did your classes lack? Is there something you really wanted to do that was not part ot the class? What do you feel is the most important thing you learned? What is your "dream syllabus" for a baking class, whether it's beginning, intermediate or advanced?
I would love to hear from anyone who has something to share.
For those bakers who have never taken a formal class: What element of baking do you think would be the most valuable for you to learn and practice?
Thanks in advance to anyone wishing to contribute.
Chef Steve "Mo" Fye