Student Overview/Characteristics | Origin: ED322
This is a general discussion forum for the following learning topic:
Introduction to Culinary Instruction --> Student Overview/Characteristics
Post what you've learned about this topic and how you intend to apply it. Feel free to post questions and comments too.
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 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.
I have learned that it is important to be adaptable to different age groups. Each group has their strengths and so if you have an understanding of them it is easier to convey information and increase retention of course material. It was also interesting to see how different age groups have learned about cooking and the industry.
Being a new instructor after owning my own restauraunt for several years, I feel that this gives good insight on how ages and cultures can determine a students thought process on demonstrations, flavor profiles and the grading system. It is also a good reminder whether good or bad on how the T.V. CelebrityC hef has influenced our industry.
Being an instructor for a few years, I have come across a lot of the points mentioned. I have learned that it's important to understand the backgrounds of my students and the motivation for them to come to school. The description of generations was interesting, and gives more insight into the thought process of some older students and how they can better work with younger students.
Good Start - as a new instructor, understanding how you want to instruct, and who youre audience is and how they think will prove helpful for me. Unsterstanding the work ethic needed for culinary school through the students thought process. Knocking off bad habits - home kitchen vs commercial kitchen. Allowing them to understand the changes in the atmostphere around them will prove helpful in the long run.
Focus on tactile learning g while being cognizant of other types of learners! Explain the realities of kitchen life without scaring the students away!
It's amazing how students from different generations learn, receive and retain information so differently! In a classroom where there may be students from multiples generatings, the instructor may have to alter their teaching style and techniques to suit everyone as best as possible. Very cool to learn that and something I've witnessed first had in my classes; some things I have to repeat verbally, other things I write physically, etc. Embracing different learning strategies definltly helps create an effective education.
I think this is a very informative course! I am learning that there are different ways to approach each generation of culinary learners/students! The food media industry does have a intense roll in influcing the next generation of chefs but it most certainely is not the best example for students to use when it comes to the fantasy of the industry. Students should have several avenues to the instructors information becasue they are kinesthetic leaners. Demostration and reinforcing powerpoints are a great tool for progressive learning.
Embracing the kinesthetic learners, but realize they are visual learners, too. Modeling work ethic is important. Reinforcing team outcomes to Gen X.
The practial aspects of culinary arts are explored here. One can not just get into a kitchen and cook there's a lot more behind the scenes work that goes into culinary arts than meets the eye and instructors should make students aware of this so that they will be well prepared for a potetnial career in the food service industry.
The learning styles between generations are quite distinct and require attention. It is unfortunate that food media blurs the distinction between a job description and what it means to be a Chef.
The differences between the generations was known to me, however; they are very much exposed in this chapter
I enjoyed reading this section of the course. I learned that some students have thought about joining culinary school for a while, while others sought out culinary school because of food tv shows. I hope that I can continue to set realistic expectations for my students regarding working in a kitchen and help them understand the daily tasks of any chef.
I really appreciated the explanations of learning styles within the generations. I also would like to ensure that my students take being in uniform seriously and know that cleanliness is not an option.
I really like the discussion about how the different generations approach a job. I wish there was a section talking about younger students.
