Module lecturer, chef Edward Hayden invited many big names from the world of culinary, leadership and media into the online classroom, as guest speakers
Culinary students from Waterford Institute of Technology’s (WIT) BA Culinary Arts programmes have adapted well to online learning this semester, with the introduction of online visiting lecturers for some of their theoretical modules.
Students on the Culinary Leadership & Training module and Media & Visual Arts: Writing About Food module are currently studying the modules online with their lecturer Edward Hayden. (Culinary students get to utilise the purpose-built culinary facilities for their kitchen-based modules.)
Myriad of topics
As part of the learning across these modules, respective students are taught about a myriad of topics including leadership qualities, gender in leadership, varying motivation theorists, conflict management, writing for publication, food associated PR, restaurant review techniques, extensive uses of social media and online food blogging.
This semester, with many of the modules engaging in emergency remote teaching, the module lecturer, chef Edward Hayden invited many big names from the world of culinary, leadership and media into the online classroom, as guest speakers.
Real-world experience
“Having guest speakers, especially from the relevant industry can add value to students by bringing in real world experience to add greater operational clarity to the subject, and the theories being taught. In addition, having experts from the industry may excite deeper interest amongst students in a specific discipline. With guest lecturers, students can see the correlation between theoretical topics and real world/industry application,” explains Hayden.
Motivational speaker Norah Casey, CEO Harmonia Group, along with Anna May McHugh, Managing Director of the National Ploughing Championships, Derek Shannon, Head of Bank of Ireland Carlow/Kilkenny Region, and Sinn Fein President, Mary Lou McDonald TD all joined the culinary leadership and training module.
“The aforementioned are expert voices in the world of leadership and will cover a range of topics including remote leadership, leadership barriers, gender differences as well as conflict management and customer care. For example, leadership and gender is the focus of Anna may McHugh’s and Mary Lou McDonald’s talks,” he adds.
Writing about food
Meanwhile the students of the Media & Visual Arts: Writing about Food module were joined by well-known chefs Kevin Dundon, Chef/Patron Dunbrody House and Rory O’ Connell, TV Chef & Author who discussed the idea of writing for publication, maintaining an online and print profile and the art of general food-related printed commentary.
Key to the module’s learning outcomes is the art and intricacies of organising a food festival and Marian Flannery, Festival Director Savour Kilkenny Food Festival, Avril Bannerton, Managing Director Taste of Dublin advised the students about creating content, conceptualising a food festival programme and event management.
Siobhan Donohoe, PR & Newspaper Columnist, and Gillian Nelis, Editor Food & Wine Magazine, Sunday Business Post also have joined the Zoom classes along the semester to impart their knowledge in a focused manner around the world of PR, food and lifestyle publications and restaurant reviews and food critique.
“So far the student cohort have really enjoyed the experience and it is wonderful for them to have the opportunity to not only hear from such an impressive array of speakers but also to ask them questions relevant to their own interests and areas of expertise,” Hayden concludes.
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