So far, this is a great course to understand the different ways students learn. It is a learning process for the instructors as well; there are so many ways to teach and it's important to be flexible in our styles and delivery. Age groups, cultures and technological advances all play a part in how we understand food and each other.  The group environment of a classroom is priceless for the students and instructors.

Being a pastry instructor, has really made me aware of how students want to follow the recipe and baking time exacting and that is not have baking works.  I always tell them it's done when it's done because everyone's oven is different.  Even having different brands of ingredients makes a recipe turn out differently so they want to know the techinques and process behind the recipe not just the recipe.

I think they did a great job of summing up how different people learn weather generationally or where they've come from in the world. But I hope individuals take away that not everyone can be painted with the same brush and everyone learns, and executes differently

Our current environment is quite different than when I started teaching in 2003. This section was a great insight into the younger student demographics. I will be using some of the information in this section to guide me. 

It is important to stay on top of current culinary/hospitality happenings and to always look for ways to expand your knowledge base. The more you know, the more you can share with your students. Sharing can encourage them to also develop a greater passion for the industry and deepen their curiosity. Plus, it makes the classroom fun and enjoyable when speaking to new trends and such. 

Relevant and specific feedback is crucial to the student learning experience. It is important to proactively discuss performance expectations, have information available, and keep communication lines open. When giving feedback, it is necessary to provide examples of how the student succeeded or did not meet expectations. It is also important to guide students in their learning to assist in problem solving and critical thinking rather than immediately providing an answer. Their analysis and process should be attempted first and then modified with the instructors help if necessary. 

It is important to stress the fact that a successful chef is well-rounded and has a varied skill set in areas outside of the kitchen. Incorporating material from GE courses into culinary classes is an integral part of the student experience and should be included with real life exmplaes. Instructors should look to collaborate with each other to cross-utilize material. 

It was interesting to consider generational differences with students and how they each adapt. I appreciate the module speaking to the glamorization of being a chef and the importance of discussing industry realities of long work days and stressful conditions. 

Everything has its place, after the basics are understood.  The use of technology and staying current with trends is key to being with the times. I like the ideas given to assist with ways to integrate projects or discussions in th eclass room. I also like the idea of students going to different volunteer events or restaurants to see if they are a good fit. This gives them hands on experiences that they can use to see where they would like to go. working in Europe fr 12 years has also given me the ability to speak about travel and… >>>

Senses of taste, where food comes from and possible contaminants, time management and open class discussion on taste help all students to become better at their trade. real life experiences and field trips can be so informative. I love to use the explanation of why is our Chefs jacket white? Its because we are in the hygiene business and the better we can keep our jacket clean the better our practices will be on our station. It also has to do with impressions. We all have 15 seconds to make an impression and when our jackets are messy and wrinkled… >>>