When creating a priority list I review with my students on which menu items that take the longest to prepare. For example if we are doing a braised shortrib, this must take priority over our chicken noodle soup. In the past we used production schedules to help students break down the time structure of their day. I use the same priority list when lecturing the days content. I use the same structure by discussing the steps suggested for the days lesson plan by debriefing the longest to shortest menu item. I find that the students who follows my lead are the ones who can complete all of their dishes in the amount of time given.