Get Your Students Hired
I have noticed several habits amongst my peers concerning class readiness. One of which is timeliness. Sometimes we forget that every time counts, and we get involved in our other duties forgetting that there are students expecting to start class on time. If I were to attempt to get buy in from my peers, what might be the most effective selling point?
Hi Mary:
Right. And we can be serious and accountable even if some of the students are not. They may not like or prefer the assignments that are given, or feel we've been too hard on them and because of that, some resist our motives. But we can't back down. What we do is our job, not a popularity contest. Hopefully, good students will veiw our actions as worthwhile and emulate those traits as they move on with their careers.
Regards, Barry
I agree that we are obligated to be good role models. if we don't take it seriously then the students won't either.
Hi Catherine:
Sure, we have an obligation and responsibity to be the best role models we can. When we're ready, students can tell. Then they begin to expect that if the teacher is ready, I better be ready. Having a plan, with materials and resources at hand, and an attitude that conveys a competent, entusiastic instructor is conducting a class readies the students to be prepared recipients of the lessons and information provided in the class.
Regards, Barry
Perhaps this should be a topic of discussion at the next faculty meeting? One approach might be to ask what would be the "carrot/stick" approach if the STUDENTS were consistently late for class. I'm sure that all instructors would agree that students should not be late. And wouldn't we expect the same from ourselves, as instructors -- as role models for our students? It is difficult to "preach" one thing while not adhering to that "thing" oneself.
Hi Christine:
Your're right, many schools train their students to work up to speed, as when they are workers in their chosen profession. I think this good discipline. The down side could be that some students might sacrifice quailty of service in order to stay within time limits. I suppose there has to be a balance - an emphasis on building up to speed along side attention to skill and detail.
Regards, Barry
Of equal importance is ending class on time as well for many of the same reasons. Teaching in a culinary school I feel it is important for students to understand that they must work within a time limit. It is not like you are going to be paid extra for taking longer to get your work done.
Hi June:
I agree, and I think students really want to be led and supervised. When they don't get that feeling, it creates a more stressful environment for them. Preparation and organization help resist these unneeded stressors.
Regrads, Barry
We set by example just by what we do. Being prepared makes for a smoother day and helps to accomplish what needs to be done. It also gives the student a good foundation to work from.
Hi Brian:
Truely true! We have one chance to make a good first impression.
Regards, Barry
You know the old saying led by example, if your late for class and not prepared what do you think the students will be like.Worse yet what they will tell all the other students and instructors about you.
Hi Barbara:
Great advice that can be applied to most professions and classes! Thanks for sharing.
Regards, Barry
In Culinary classes we talk about mise en place. If everything is in its place the recipe should work well just as having everything in its place should help the instructor deliver a better lecture and be less distracting for the students.
Hi James:
You define an important point: As instructors we have an opportunity (and obligation) to be good role models for our students and that includes being ready when it's time for class to start. That's the expectation we give to the student, so we should be just as timely in being there (and prepared) on time.
Regrads, Barry