This module challenges learners in an experiential way by exploring ways in which the modern chef can be mindful in food production and use mindful tools to benefit his/her health and well being in the modern kitchen
Mindful resources for chef health and wellbeing
Mindful breathing, body movement, chef yoga, Qigong
Mindful food sourcing
Awareness of international, european and national raw produce food sourcing, food miles, local and artisinal food, influence on taste and nutritional value, economic implications.
Mindful food preparation
Use of plastic in the kitchen.Impact of decisions on the environment- Food waste: sources, ways to minimise, using food waste in food production. Mindful awareness when preparing and cooking
Mindful food presentation and eating
Using a mindful approach to creative food design and presentation. The role of the senses in mindful eating.Steps in mindful eating, impact on consumption level.
Mindful kitchen culture
Kitchen organisation, the role of a team, team dynamics, working as a team, team attitudes, individual responsibilities, communication, care for team members, dealing with conflict in a team, role of a mindful approach in kitchen culture
Chef self-care
Self care definition, importance of self-care, Factors that impact on self care: stress, mental health issues, addictive behaviour, eating habits and nutrition. Using a mindful approach to ensure self-care.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |