When I issue pre-test, this gives me an opportunity to discover where each student truly is in terms of retaining the information that has been delivered.

By setting goals for a student, this will give them the ability to achieve a higher standard.

Ihave found coming to class organized is the best practice.

Its time to take responsibility, for ourselves and teach.

I need real life examples to motivate my class. I think we are doing a disservice to not give our all.

It was very interesting to review the information in this module. I found that although PowerPoints make up about 50% of our curriculum the rest of the delivery is a combination of more traditional methods of instruction. I enjoy each of these methods because I can see how different students respond to each individually with their aha moments. There is no better student exclamation to an instructor's ears than "I get it!".

Becoming an instructional leader does not happen spontaneously when you walk into the classroom on that first day. Instead it takes years of getting to know yourself and your style. Thinking back to my first class makes me shudder - they ate me alive! Even after many years of instructing or facilitating students it is important to consistently review and look for areas of improvement. That is how we will stay fresh and energized!

when you do your selecting you should allways include your work history.

a instructor should always b perpard for class it shows your students that you are ready, to meet the challenge.

When I give them a make up test I give them "X" amount of days in order to get them finished or they can not take it. If i dont they wait until the last day to do 6 tests.

what is your Teaching personality?...I can be fun and silly and serious at the same time!

I love to bring Guest Chef's into the classroom to speak so that the students can see the relevance of what they are learning in class. Of course, I, as their instructor, am going to tell them it is important to learn all of the material but when they hear it from an outside source, they tend to really listen up and understand.

I like to give my students a lot of smaller tests/quizzes throughout the class instead of 2 or 3 larger tests that cover everything. I think they grasp the material better because they aren't trying to retain so much information.

We have an accelerated hands on program. What are some tips besides having them gather information from class-mates that will allow us to help them make up work without slowing down the pace of the rest of the class?

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.

Structure is usually what helps systems of education be productive but their are some advantages of allowing structure to change and give moments of freedom. Students need to also know that instructors are human and are not perfect. They will connect with us better.

Once you start your lesson plans and teaching strategies for each subject matter. It is easier later because those blue prints are in place

Since I teach a CJ program, I have the students "interview" each other and present the basic information to the class. This gives them a chance to meet everyone, and is a great ice breaker.

We have actually included training videos donated by potential employers in order to reinforce safety procedures. Companies who are hiring your graduates often like to see their policies presented in the curriculum.

I created several types of methods to evaluate student progress, but none have worked effectively. What should I do?