I found the descriptions of the Gen X, Y, and Boomers gave me perspective on the differences in the learning styles and motivations of diverse learners. And, YES, we can influence work ethic and professional behaviors.
Good points made in the reading. Thinking of others and how they learn and how their previous experiences affect their learning. These types of reflection help make us better instructors.
The reading gave me a moment to reflect on my teaching methods and strategies. How do I introduce the class to the Culinary World? Do I consider their background and how they were raised before delving into my course? Do I even ask about their habits and how that will effect their experience? Thinking about this generation X and how they learn and process knowledge gained is important to my teaching. I want to start out my class addressing all of these questions and more to help them understand why, what I'm teaching, is important.
Teaching culinary arts, striving to become a better teacher, and thinking about different ways to explain a recipe or a concept have had the wonderful side-effect of helping me become a better cook along the way. Figuring out how to get your students to understand a dish, or a technique, or a concept forces you to look at things in different ways too.
As a food service instructor, I have the opprtunity to help food service students to follow different ways of nutrition or culinary art fields. Like James said it is very satisfactory help others.
As culinary instructors, we have the opportunity to engage with eclectic age groups and experiance levels. This is one of the challenges of training in the culinary environment; however, the satisfaction of helping a culinary team come together is great.
This is a very real start to this course.
I am intriqued that there are many pros and cons given to our industry supplied with useful solutions.
