Online Education – the research behind it:
By : Cheryl Nesbitt
Since most countries around the world have gone into some form of lockdown from the end of March 2020, the world of online education has been opened as a huge opportunity for many people and research has shown that more and more people are now open to the option of studying online. Whilst many colleges and schools are rushing to create content online and get it out to their students as quickly as possible, we wanted to ensure you that what we offer has been thoroughly researched and put together over a number of years. Research for our online culinary programme began in 2007 and 4 graduates from Georgetown Universities MBA programme in the USA did some initial research for our Director on what the future of Culinary Education Online would look like.
Distance Education has mostly had an unfortunate history of being very one dimensional and had a high dropout rate for students along with very low completion rates. Whilst some of those reasons behind the failures remain the same today for online education, we believe that International Culinary Studio’s high contact student model goes a long way to ensuring higher student engagement and completion rates. Our focus is on the learner being able to complete their studies in their own time and from home or their workplace, but with a high chef instructor engagement to keep the students motivated and on top of their studies. We have a low student to instructor ratio of 1:40 and our material has been designed in such a way that the learning is delivered into bite sized chunks. This allows students to easily complete a section in a short space of learning time and then pick up again where they left off. Our material is designed to keep the learner engaged and uses a range of delivery techniques which includes a number of videos, webinars, an extensive glossary and interactive learning resources, which also involves different assessment tools.
Our course is designed in such a way that the students have peer to peer interaction through their assignments, they have access to social media groups to keep them in touch with each other and group online meetings to keep then chatting to each other. Weekly motivations and trends are sent out to them which they can access via their phone or computer and they can set up how much interaction they want through the learning system which we believe is world class. Our students assess their own taste of their dishes which enables them to learn to improve on dishes themselves by being their own critics. They learn how to purchase, cost, plan and create their dishes whilst submitting videos of themselves preparing the dishes for assessment by the chef assessors. Thus we prepare our students to also become food photographers, food critics and credible chefs too.
Since launching International Culinary Studio 5 years ago, we have had a number of successful graduates who all claim they would never have been able to earn a culinary qualification through a traditional teaching method due to their lifestyle and or where they currently reside away from major cities.
International Culinary Studio remains the only online Culinary provider of qualifications through City & Guilds (UK) as well as New Zealand Qualifications (NZQA) level 4 and 5 in Culinary Arts. We are also the only chef education provider globally for World Chefs who are a fully online private training provider.
Should you wish to know more about what we do, please email Cheryl at firstname.lastname@example.org
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International Culinary Studio receives prestigious WORLDCHEFS recognition for its online training programmes
International Culinary Studio, New Zealand’s leading online culinary school, is proud to receive the Recognition of Quality Culinary Education certification by the prestigious World Association of Chefs’ Societies (WORLDCHEFS), for its online training programmes.
The award is an international endorsement renowned in the culinary world. International Culinary Studio has joined over 100 recognised establishments around the world which consistently deliver quality culinary education.
To receive the recognition, International Culinary Studio’s academic programmes were reviewed by a panel of WORLDCHEFS members who evaluated matters relating to global quality standards, evaluation of leadership, instructors, facilities, lesson delivery, industry and educational support and food safety.
Cheryl Nesbitt, founder of International Culinary Studio said:
“We are extremely proud and honoured to have met the high standards required to be a part of this distinguished community. This recognition reflects the hard work of the entire International Culinary Studio team, from our chef instructors and assessors, to everyone keeping things running in the support office.
It is also a wonderful endorsement of our world-class online training programmes, and the advanced platform that we created to deliver them. It is another step forward as we continue to develop our school as the leader in online culinary education.”
WORLDCHEFS is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. Today, this global body has over 90 official member chefs associations that represent 10 million professionals worldwide. WORLDCHEFS launched the Recognition of Quality Culinary Education programme in 2010 to establish international standards in culinary education.
A proudly New Zealand based culinary school, International Culinary Studio was the first blended learning culinary school to offer professional qualifications online to New Zealand students. From their kitchens at home, school or at work.
International Culinary Studio was recently approved for TEC funding, meaning students can now apply for the Government’s Fees Free scheme or apply for a student loan via StudyLink.
International Culinary Studio allows students to complete their studies using a system which can be translated into over 104 languages, including Te Reo Māori.
Blog by one of our successful graduates
Article by Marjorie Hosena (New South Wales – Australia)
Graduate City & Guilds Diploma in Food Preparation and Culinary Arts. January 2020.
Handling a fulltime job and studies at the same time requires a good level of planning and prioritization. It means that you can put food on the table while at the same time gaining the skills to build a wonderful new future.
Anyone can cook but to be a good cook, a passionate cook, and a confident cook it takes particular care and attention. Two years ago, I’ve started to work as a fulltime cook in a Chinese Restaurant and then I realized that being a cook is not enough for me, so I need to do something to gain skills and become a qualified chef. International Culinary Studio help me to pursue my dreams because I can study while I am working, and I don’t need to go to school and I have flexible time, so I balance my study and work.
Taking online classes is more convenient, affordable, and effective. While I’m studying, I’ve learnt a lot of things that can change my daily basis and through the help of my mentor who always keep me motivated to do the best what I can do. Online courses are designed to be equally as rigorous and demanding as traditional courses, you need to stay motivated even on the bad days and keep reminding yourself of why you’re doing it. What I learnt is it may be tempting, it’s not smart or effective to leave coursework until deadlines arrive. It’s tremendously important to do some work each day so it won’t be struggled to finish the course. I’ve enjoyed all the dishes that I cooked through the entire course and learning a lot of skills. I am a few steps closer to finish my course, that keeps me motivated and dedicated to what I really want to do.
For me being a Chef will not stop you from learning new things every day, even you are in school, work or home. Whatever you do, do with determination and be passionate to get the best result.
Simple Food Swaps for when you run out of Ingredients!
Has a coronavirus quarantine emptied your kitchen? These are the best substitutes for butter, eggs, milk, onions, lemon, sugar, flour, broth and more.
By Debbie Koenig 18 March 2020.
This article has been converted to use in our ICS newsletter but all credit goes to the author Debbie Koenig.
For cooking, any oil will do. For baking, use an equivalent amount of:
Regular (not light) margarine
Coconut oil (solid)
If you’ve only got half the amount of butter you need for a baked good recipe, applesauce can work for the rest.
For each egg in a baking recipe, swap in:
1/3 cup applesauce
1/2 pureed banana (1/4 cup)
1 tablespoon ground flax seeds or chia seeds + 3 tablespoons water
1/4 cup blended silken tofu
3 tablespoons vegetable oil + 1 tablespoon water
2 to 3 tablespoons mayonnaise (for cakes)
Replace each cup with:
Plain Greek yogurt, an equivalent amount
3/4 cup cream cheese + 3 tablespoons milk
1/3 cup melted unsalted butter + 3/4 cup milk + 1 teaspoon lemon juice (for baking)
1 cup milk = 1/2 cup evaporated milk + 1/2 cup water
1 cup half & half = 1 cup whole milk + 1 tablespoon melted unsalted butter OR 1 cup evaporated milk
1 cup heavy whipping cream = 2/3 cup whole milk + 1/3 cup melted unsalted butter
1 cup buttermilk = 1 cup milk + 1 teaspoon lemon juice or vinegar
For each clove, use:
1/8 teaspoon garlic powder
1/2 teaspoon garlic salt (omit 1/2 teaspoon salt from the recipe)
1/2 teaspoon jarred minced garlic
1/2 to 1 teaspoon minced shallots
For each medium onion, use:
1 1/2 to 2 teaspoons onion powder
1 cup chopped shallots
1 1/4 cups chopped leeks, green onions or scallions (white and light green parts only)
1 cup frozen chopped onions
For each tablespoon of juice, use 1 1/2 teaspoons white wine vinegar, sherry vinegar or champagne vinegar
For each teaspoon of zest, use 1/2 teaspoon lemon extract
For each tablespoon of chopped fresh herbs, use:
1 teaspoon dried
1/4 to 1/2 teaspoon ground or powdered
For each cup of red, use:
3/4 cup red grape juice + 2 tablespoons red wine vinegar or lemon juice + 2 tablespoons of water (for marinades)
1 cup beef broth (for sauces and stews)
1 cup beer (for stews)
For each cup of white, use:
3/4 cup white grape juice, apple juice, or apple cider + 1/4 cup white wine vinegar or lemon juice (for marinades)
1 cup sherry, vermouth, sake, mirin, or chicken or vegetable broth (for sauces and stews)
For each cup, use:
3 to 4 slices oven-dried bread, crushed in a food processor
1 1/4 cups croutons or stuffing cubes, crushed
3/4 cup cracker crumbs
1 cup crushed tortilla or potato chips
1 cup crushed pretzels
1 cup crushed cornflakes
1 cup all-purpose flour = 1 cup + 3 tablespoons cake flour OR 1 cup self-rising flour (omit baking powder + salt from recipe) OR 1 1/2 cups dry breadcrumbs
1 cup of cake flour = 1 cup pastry flour OR 1 cup minus 3 tablespoons all-purpose flour + 3 tablespoons cornstarch
1 cup pastry flour = 2/3 cup all-purpose flour + 1/3 cup cake flour
1 cup self-raising flour = 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/2 teaspoon salt
1 cup granulated sugar = 1 3/4 cup unsifted confectioners’ sugar OR 1 cup packed light or dark brown sugar OR 1 cup minus 2 tablespoons honey, agave nectar, or brown rice syrup + 1/4 teaspoon baking soda (reduce liquid in recipe by 3 tablespoons and lower oven temperature by 25°F)
1 cup dark brown sugar = 1 packed cup light brown sugar + 1 tablespoon molasses OR 1 cup granulated sugar + 2 to 3 tablespoons molasses
1 cup light brown sugar = 1 cup granulated sugar + 1 to 2 tablespoons molasses OR 1/2 cup dark brown sugar + 1/2 cup granulated sugar
1 cup confectioners’ sugar = 1 cup granulated sugar + 1 tablespoon cornstarch, processed in a food processor
For every 3 tablespoons, use:
1 ounce unsweetened chocolate (decrease fat in recipe by 1 tablespoon)
2 ounces semisweet chocolate (decrease fat in recipe by 1 tablespoon and sugar in recipe by 3 tablespoons)
For each teaspoon, use:
1 1/2 teaspoons Morton kosher salt
2 teaspoons Diamond Crystal kosher salt
2 teaspoons soy sauce
For each 1 cup of uncooked white or brown rice, use the following amount of the uncooked substitute:
2 cups orzo pasta
1 1/4 cups couscous
3/4 cup barley
1 cup quinoa
1 cup bulgur
1 1/3 cups wheatberries
1 1/2 cups kasha
For each pound of fresh tomatoes, use:
1 1/2 cups canned whole tomatoes
6 to 8 sun-dried tomato halves, reconstituted in hot water
3 tablespoons tomato paste (you may need to add liquid)
1 cup of broth = 1 bouillon cube + 1 cup boiling water OR 1 teaspoon bouillon granules + 1 cup boiling water
To replace chicken or vegetable broth, use an equivalent amount of dry white wine, vermouth or water (in small amounts).
To replace beef broth, use an equivalent amount of vegetable broth, red wine or beer.
Hot Cross Bun recipe by Chelsea Sugar
6 teaspoons (25g) compressed yeast*
1 teaspoon flour (first measure)
1 teaspoon Chelsea White Sugar (first measure)
1 1/4 cup milk, scalded
4 cups flour (second measure)
1 teaspoon salt
1 teaspoon mixed spice
1/4 cup Chelsea White Sugar, extra (second measure)
1 cup sultanas or sultanas/currants/peel
1 egg, beaten
1 cup flour
1 tablespoon Chelsea Caster Sugar
1 tablespoon water
1 teaspoon gelatine
* Note you can substitute 25g of compressed yeast with 1 1/2 teaspoons of Active Yeast
Crumble yeast into a small bowl, add the teaspoon each of the first measure of flour and Chelsea White Sugar. Mix in the milk which has been cooled to blood heat, cover and leave in warm place for 10 mins.
Sift the second measure of flour, salt and spice into a large bowl; rub in the butter and add the second measure of Chelsea White Sugar and sultanas.
Add the beaten egg to the sponged yeast mixture and beat into the flour mixture until a soft dough is formed. Knead until light and smooth and no longer sticky.
Place dough in a lightly oiled bowl, cover with plastic wrap and a clean cloth and allow to stand in a warm place until double in bulk (about 40 minutes).
Turn onto a lightly floured surface, punch down and knead dough until smooth and elastic.
Divide dough into 16 even-sized pieces – knead each into a round shape. Place on a greased slide tray 1cm apart. Cover and stand in a warm place until well risen (about 10-15 mins).
Mix sufficient cold water into the flour to make a soft paste and pipe a cross on each bun.
Then bake at 220°C conventional (200°C fan forced) for about 20 minutes.
Heat the Chelsea Caster Sugar, water and gelatine in a saucepan and simmer 1 minute.
When the buns are cooked glaze them with the gelatine mixture while still hot.
Don’t forget to send us your photos so we can see how you did!
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