Image 2: These simulations provide students with an authentic restaurant experience, mimicking the real world where they can refine their skills, make mistakes and learn from them in a safe environment, have authentic experiences and receive immediate feedback from lecturers. They can also actively participate in the learning process and fully immerse themselves in their learning. The innovative teaching methods implemented in the training kitchens and restaurants – emphasising curriculum decolonisation, scaffolding of learning, and interactive teaching techniques – have significantly influenced teaching and learning practices in the practical kitchens of the STH. These methods have enhanced teaching and learning by improving student engagement and fostering active learning. Image 3: STH personalise the learning experience, enhance students’ critical thinking and problemsolving skills, and provide opportunities for real-world application. Additionally, they promote greater student collaboration and communication, boost academic performance and motivation, stimulate creativity and innovation, better prepare students for the workplace, and support professional growth for educators in these environments. In the future, the kitchen and training restaurant spaces will continue to be used as living laboratories. The learning environment is transformed into a dynamic and interactive space where innovations can continuously be implemented so that students can engage with their surroundings actively, applying theoretical knowledge to real-life practical situations. As these innovations continue to be implemented, it is envisioned that there will be further growth in these spaces regarding interdisciplinary learning, community collaboration, research and the development of innovative sustainable practices. Image 1: Students and Lecture Chefs in the kitchen Image 2: Ngeyethu Restaurant Set-up Image 3: Plating for Service at the Ngeyethu Teaching Innovation for the 21st Century | Showcasing UJ Teaching Innovation Projects 2024 14
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