GLOs

We use the GLO's in the high school culinary class to build a well-rounded, skilled individual, ready to enter the workforce. Students build their portfolio which showcases their completed projects, special dishes, and any unique culinary creations they've developed throughout the year. Students work with UHMC Maui Food Innovation Center and culinary mentors to complete their projects.

1. Self Directed Learner

Provide opportunities for independent research on culinary topics of interest.
Assign projects that require students to plan, execute, and evaluate their own cooking experiments or recipes.

2. Community Contributor

Work in groups to organize food labs.
Organize events or projects that involve giving back to the community.
Encourage students to consider our sustainable food production chain and support our local economy.

3. Complex Thinker

As Food Innovators, students think critically about the science and techniques in cooking and adapting recipes based on locally sourced food items.
Evaluate their projects upon completion and use the data to plan for the next step.

4. Quality Producer

Emphasize the importance of attention to detail, precision, and presentation with their culinary creations.
Students take pride in the quality of their work when entering food competitions.

5. Effective Communicator

Encourage students to practice clear verbal and written communication when planning for their labs.
Assign group cooking projects to promote teamwork and effective communication among peers.
Provide opportunities for students to present their dishes, explain their methods, and receive constructive feedback from industry professionals.

6. Effective and Ethical User of Technology.

Students learn how to use and care for their culinary equipment.
Integrate technology by using Google Suite (Email, Doc, Slide, Sheet, Draw, Forms, Sites, Meet, Photos, iMovie. Canva) to complete presentations.
Integrate citing sources and respecting copyrights.
Communicate with teachers through email.