Prep Time

The French have a term, mise en place (pronounced MEEZ ahn plahs), which refers to "having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking." (Epicurious.com)  Ingredients are sliced, diced, clarified, put in little containers so the chef can cook efficiently and the food good and ready to serve in a matter of minutes.


Teachers, like chefs, have our own mise en place.  We call it "prep" - maybe "planning" in more traditional schools - and it is essential to every lesson.  Blended  teaching practitioners slice, dice, and clarify information from several sources.  The difference, I suppose, is that even when the learning ingredients have been mise-en-placed (I'm not sure if mise en place is a verb, but for now, I will use use it as such), the meal will turn out different every time because of those who digest it.  


Chefs need not take into account the age, background, and psyche of their diners.  Teachers always do.


And so we water the ingredients down, if we must; and add as much flavor and spices (in the form of visuals, games, and multi-sensory activities) to satisfy the taste of the learner so much that they will always remember what they digested, and keep asking for more.  

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We are currently at the mise en place stage of the coming school year.  Resource speakers have been invited, the room has been rearranged, schedules set, and materials prepped.


Bon Apetit!