2015 Educational Summer Camp at Changbin Township, Taitung County
The long awaited support in mentoring young students of Secondary Education at Changbin Township in the eastern region of Taitung County upon our mentors from the Taiwan Young Chefs on a volunteer basis came upon us on our arrival on 19 August.
As Changbin lies in the eastern region with coastal mountain range in the west and the Pacific Ocean in the east, which is endowed with a long scenic coast and a temperate and humid climate ideal for rice plantation. The area is now dwelled by different ethnicities, including the indigenous Amis and Kavalan tribes, Han people from southern Fujian and the Hakka. Culinary as well as hospitality skills in regards to “Basic Restaurant English Conversation”, “Table Setting Manners”, and “Fundamental Knife Skills” are key learning domains during the culinary training camp.
Our first day of the camp where used to gain fundamental knowledge of the attending youngsters as to determine each social and individual skills, followed by an introduction by the headmaster whiles understanding the core value of the learning domains. We understood that the learning domains which are highlighted through motivation are core existing.
Detailed progress in the first session of basic F&B English conversation in a social and individual element where introduced by Ms. I-Ching Lee, with highlights of pronunciations and the meaning of sentences, its structure and approach to core names and basic dialogues. Courtesy approach, tone and disciplines where highlighted as to give students the theoretical and social skills to enhance communication.
On our third day, we have engaged our students to prepare a Charity Luncheon whiles reviewing core food commodities. As to engage everyone, our chefs have prepared a wide selection of food ingredients as to cater for a perfect meal. Learned skills which we demonstrated previously where repeated and individuals where guided with the support of our young chefs. Table settings were skillfully placed which gave our classroom the perfect ambience of a dining room.
The three day event and third culinary summer camp has mentored secondary school students the basics of culinary as well as hospitality skills in regards to “Basic Restaurant English Conversation”, “Table Setting Manners”, and “Fundamental Knife Skills” which were key learning domains during the culinary training camp. We have witnessed that through motivation, communication and demonstration, individuals from 13-16 years of age have enhanced their fundamental knowledge. Various activities in group performance have engaged all of us to share ideas, learn from each other’s whiles identifying and enhancing our skills. A Certificate of attendance was issued to all students as to further enhance motivation and lifelong learning approach.