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Professional Development

Prepare diverse learners for job success

Be an enabler of the innovation economy
Invest in the creation and stewardship of high value and high performing
Leverage state-of-the-art technology
Build a high-performing organization
Build a sustainable financial and resource model

The six pillars of the 2020 initiative listed above are a great framework on which to
build a successful professional development plan.
The following is a list of short and long term objectives that I will use to achieve my
goals in my journey towards becoming a valuable contributor to George Brown
The recent visit by Italian, Michelin starred chef, Massimo Bottura was an
inspirational one. During his demonstration he revealed many philosophies and he
spoke of the importance of moving forward, do not get stuck in nostalgia..if you
do you can never move forward and grow. There is an instinctual desire to rest.
That may be on your laurels or because you are stuck without inspiration or you
cannot continue on because you dont have the map or the means to get to the
next destination. The danger of this resting was brought home to me recently when
I came to the realization in a class that a lot of the things I knew when I was in
industry were outdated. In this particular field trends, techniques and processes are
changing rapidly. I must move forward to keep up with the times and in order to do
that I must have a solid action plan to keep that momentum moving for optimum
As an example, the current trend of nutritional awareness is reflective of the fact
that current and future consumers are health conscious and are expecting Chefs to
have that knowledge and using those elements in the foods served. In addition
diners are increasingly concerned with the sourcing of foods. The growing trends of,
Local and Sustainable or the 100 mile Diet, are social movements that cannot
be dismissed and these, in turn, become guide posts for future curriculum

By studying such trends programs can be designed or adjusted on several levels. On

the practical side, the introduction of new techniques like sous vide, or on the
theoretical side by having students explore current practices through a journalistic
blog format allowing them to discover and learn new and industry relevant
techniques while making these new practices a part of their language. It is crucial
that tomorrows students enter the workforce with a relevant language and solid
foundation of current techniques to meet the demand for an ever evolving industry.
As each term passes I am constantly searching for ways to communicate with
students. Through media awareness I believe the door is opened wider. There is no
doubt that students today are media savvy and learn more with a variety of tools
rather than the standard lecture format. I have also become aware that keeping
attention spans functioning for any length of time is a growing challenge and I get
better results when I use of variety of delivery tools. As an initiative I have adopted
newer technology in the class room by using such tools as KAHOOT, an online
review and testing tool. I recently used this tool to conduct an informal survey which
revealed to me a weakness with the delivery method I was using and as a result
made adjustments to the teaching style to make the material more accessible. In
addition I make an effort to combine several methods of delivery in the classroom to
vary the material so that students are benefiting from hands on, visual and
analytical process to get the techniques and skills needed.
I also believe firmly in a strong dialogue between industry and the College. There
are many opportunities for this to take place. From open house round table
discussions on such questions as the need for national food ambassadors to aid in
the development of a stronger Canadian Culinary Identity or industry backed
student competitions through to field placements and industry visits. All of these
platforms are opportunities to discuss the needs of the industry which, ultimately,
will drive curriculum development.
Over the next few years my expectation is that the culinary field will change
dramatically as it strives for innovation and reacts to global market expansion,
economic growth and the increase of international travel and influences. Added to
this growth is the development of the Degree Program within the CHCA division. As
a result new skills will be needed to address these changes within that academic
structure. I realize the need for stronger understanding of the skills as a teacher and
look forward to finding programs that will develop those skills. In anticipation I am
currently in the process of applying for my Master of Arts which, when completed,
will allow me to teach in the degree program and bring new ideas and academic
concepts to those entering the culinary field.
The greatest contribution I can make is to remain engaged and focused on the
evolving world around me. As a dual professional I will always seek ways to expand
knowledge from a culinary and a teaching perspective. My Long term objective is to
place as much energy as possible into the hands on aspect of teaching and, as time

goes on, transition into a greater academic role with research and curriculum
development becoming my main focus.

Possible Professional Development


in last 2

Membership in a professional association

consider in
the coming

Using PD days to interact with industry

Volunteer consulting

Serving on Community Boards

Research partnerships with industry

Writing/publishing articles, books and/or updating text


Writing articles, books and/or updating text books

Taking a con-ed course

Sitting in on each others classrooms (The Learning
Squares Model)

Maintaining a current CV annually

Creating a professional currency update which not only

outlines what faculty do to become better teachers, but
includes ways they maintain currency in the field of study,
discipline, etc.

Getting certified and keeping professional certification

constantly updated

Partnerships with Industry that allow worker exchange.

Applying for sabbatical opportunities.

Attending a professional conference
Presenting a paper at a conference
Preparing a yearly Personal Development Plan
Embarking on a degree program
Taking advantage of professional development
opportunities to update your teaching/learning skills


Learning to use Blackboard

Taking training to develop your skills in outcomes-based


Developing a distance learning module or course

Serving on a Program Advisory Committee

Learning about how to introduce awareness of

environmental sustainability into your Program

Introducing curriculum related to diversity into your

Exploring alternatives for flexible delivery of the courses in
your Program

Using web-based social networking tools (Facebook,

twitter, etc.) to consult with colleagues world-wide and say
abreast of trends

Taking part in webinars


Seeking out opportunities for learning from one another