Teach cooking or manage the kitchen?
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TexteLangue : français Détails de publication : 2024.
Ressources en ligne : Abrégé : The aim of this article is to study the specificities of teaching cooking in hotel and catering schools, focusing on the stances and approaches adopted by the instructors. By studying the workshop as a hybrid training space, between a school environment and the professional world, we aim to place the teacher at the center of the analysis, observing how the instructor must navigate between two distinct, and sometimes opposing, roles: that of the teacher, and that of the chef.
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The aim of this article is to study the specificities of teaching cooking in hotel and catering schools, focusing on the stances and approaches adopted by the instructors. By studying the workshop as a hybrid training space, between a school environment and the professional world, we aim to place the teacher at the center of the analysis, observing how the instructor must navigate between two distinct, and sometimes opposing, roles: that of the teacher, and that of the chef.
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