This paper deals with the growing awareness of the need to have students develop thinking
skills. Emphasis is on the instructional goals of a course in volume food management and the
teaching methodology used to encourage critical thinking. The specific teaching strategy of one
instructor is related to the student's development of critical thought skills. With common
knowledge as a base, the course is designed to actively develop one's intelligence and the ability
to analyze and evaluate complex issues and situations in career or job-related courses and in
everyday life experiences.
