Encourage students to learn about the diverse culinary world and all it has to offer. They can do this with culinary magazines, TV shows, and personal travel. The instructor should also stay up to date on current industry trends so they can relay this information to their students. 

We should give students very detailed feedback so they know exactly how to improve their skills. This is especially important with sanitation practices as it can impact the health of customers.

Students often come in with preconceived notions of what life is like in the culinary field. Much as they believe the life of a detective is a glamorous as they see on television, they may have the same perspective of a chef. Exposing them to different aspects and places they can utilize their skills is necessary. Not only to learn but also experience. This also gives them working knowledge and applicable skills. I especially liked putting students in charge of their own learning in having them post a phone app. This generation listens to pod casts and uses apps to… >>>

Student engagement and relevance to real life is essential when delivering critical components such as food safety. Students require numerous methods to both add stressors and supports to interact with the material in a meaningful way. 

Cross-curricular education is a key element to a solid foundation in a culinary program. Culinary skills will only get you so far, the best chefs have numerous skillsets. 

Culinary instruction is technique based and students must learn to speak the language of the kitchen. They must also possibly re-learn how to eat and taste food based on prior experiences and backgrounds.

I enjoied the importance of staying informed about current culinary trends and technology.  I also liked the ideas on how to use classroom projects to expand their knowledge.  

This section was very helpful with the importance of giving students feedback and how they can support each other concerning culinary standards. 

It really helped tie together the importance of the general Ed classroom with the passion students have for the culinary side of their education. 

I liked how the course focuses on the difference between the professional Chef and the home cook.  Also, I found it interesting on the emphasis on the riggers of the work environment and high stress.