Time Management
Time Management is key to being successful in teaching classes in a Culinary School. Depending on the topic and the class you never know EXACTLY how long certain things will take. For example, if I am teaching Mayonnaise making and every student breaks the sauce, I will have to spend more time allowing them to remake it. My very next class may be able to make the sauce perfectly and I will have all of that extra time left. It is important to learn the pace of each class and prepare ahead of time to avoid having to much time left over or running out of time.
I agree, you need to know your students and their pace of work with regards to time. Usually the first week clarifies some of the unknown points that are important for us educators.
Much like your situation I never know how a lab session will unfold. Some of my students progress at a rapid pace and some are a little slower developing their tactile skills. For the fast learners I always have the "next step" ready and allow them to move ahead in the learning process.
