Making the Grade

May 18

Not sure I mentioned it, but I am just wrapping up the Spring semester teaching at Naugatuck Valley Community College. I spent my Tuesday afternoons and evenings lecturing and demonstrating, guess what? CAKES! Icing, to be exact. A three credit elective course dedicated to buttercream piping, royal icing flowers, real life cake construction and assembly. Icing Artistry 1, HOSP 1107, if you are browsing the academic catalog. As many know, this is my jam; entry level basics, practice templates, cursive refreshers.

I always loved teaching hobby classes, so when the opportunity came up to try a real academic setting, I said “why not?”. I am super passionate about the basic skills and the positive power of frosting.

There were some challenges ; staying awake til 8:15 pm after working an 8 hour bakery shift, learning the Blackboard platform for content, spending lots of time working on power point lectures, watching bad You tube videos to supplement my demos, and learning all about weighted grading.

The biggest surprise was the great mix of students; culinary fast trackers, English majors, high schoolers taking college courses, and non-matriculating students. Did you know you can take classes at any CT State campus for free at age 62 and above?

The good news was my department head did not micromanage my choices for organizing and presenting the information. I did try to be true to other CT state campus programs, and ACF standards, but I really wanted to infuse real world experience and practices to the students.

It was super rewarding to share my skills, and really get a much closer look at education and how we prepare students, culinary or otherwise, for a real world career. Not sure I’ll be heading back to the classroom right now, but I’m always grateful to have a part in shaping and mentoring future professionals or hobbyists.