Experienced Instructors
In the culinary profession it is very important that instructors have years of experience in their field of expertise. How valuable are instructors with little to know industry experience? What do they offer to their students if they can't share real world experience? How do non experienced instructors teach the reality of the industry if they haven't done it themselves?
Susan,
Good instruction has as much to do with preparation, enthusiasm, interest, and passion about the profession as it does content knowledge. The technical areas of your classes can be learned, but to teach requires the mechanics and organization are as important as the content areas.
Barry Westling
I have extensive experience in the field of graphic design, but most of it was 25 years ago. Obviously I have to retread my knowledge, which I am doing by taking technical classes. However, my "ancient" experience functions as a history lesson, contrasting then with now.
Gary,
I've experienced a situation where several textbooks all gave conflicting information, and different from what I conveyed to students. I've learned to reference the textbook when I feel it's appropriate to, but also I tell my students at the outset that I am their instructor, experienced and knowlegeable, and capable of providing the necessary information that will more than adequately prepare them for state licensing, national credentialing, along with the skills and abilitiy to successfully work in their profession. Trust and credibility come with past proven successes.
Barry Westling
Often times texts provide conflicting views or are just plain outdated. Instructors with field experience can let students know how the real world may even contradict what students learn in the class.
Brian,
It's my belief that good, experienced instructors could teach in nearly any setting. But in schools where we prepare students for specific types of jobs, the instructor has to also be an experienced trainer, someone with the technical expertise to guide students through the curriculum and skills components that ready the students for the work setting. I also know there is another extreme where very technical-savvy, seasoned professionals lose credibilty witrh students because of their less than wonderful instructional, presentation, or delivery abilities. I believe both traits (technical + instructor) are needed and can be learned.
Barry Westling
I find that instructors with no industry in our field (audio recording and mixing), have a hard time being taken seriously. This combined with the practical component of knowing how to field tough questions and work under pressure has resulted in our omission of perspective employees who lack experience.
Todd,
I once heard it said "you can replace a person, but you can't replace what they know!". We are all hired in part because of our work experience, along with any accompanying education, training, and professional background. Together, these factors come together to bring the comprehensive information and knowledge students need for success in their profession.
Barry Westling
