Get Your Students Hired
As a culinary instructor, some of the information was common sense in this course. However, the final quiz did not really cover what was covered in the course -- it read as a "what not to do" as a culinary instructor. I can see how this would be geared more towards GenEd instructors in a culinary school.
I totally agree with your response. I too would love to have heard how to handle a class of 29 in Cuisines Across Cultures class, where 8-10 recipes from around the world are handled each day, with a multitude of herbs and spices? Where cooking utensils would be my first concern, then comfortable working space? More emphasis on Culinary Lab situations?