Demonstrating to the student that there exist real world applications of what we learn can reinforce the usefulness of gaining knowledge set forth by the curriculum. 

There are many differences between generations, which are important to know since I have students from so many different age groups. I may need to be more patient with a baby boomer's understanding of technology, while I might need to stay on top of a millenial's work ethic.

it was great. As a new culinary instructor it was a very interesting to listen to it. 

The varied age of our student body should inform our approach to teaching the culinary arts.

It is important to understand the generations of students you will be teaching and how they view the world. This will allow you to adjust your style to them too keep them engaged and allow them to absorb everything they can from you.

The material is interesting and is giving me great ideas for my classes in the Fall. Cooking on television is definitely making a positive contribution to students interest, but its a challenge to keep them accountable for other tasks such as cleaning. 

I really liked the information about the different generations and how they learn. 

I continue to work in industry, attend ACF meetings, and read trade journal articles and visit food web sites daily to stay in the know about trends and even updating my own skill set.  I bring in recent articles or food blog sites to share as discussion with my students.  A favorite of mine is cooks illustrated; as it provides great testing and skill development of dishes/recipes.  I tell my students that culinary is life long learning and encompasses so many areas from culture, to ingredients, to psychology, and business.  I learn new things each and every day.

I believe it is imperative to give students real examples of sanitation practices in lab on a constant basis.  It may seem like common sense, but once everyone is in this loud and hot environment, common sense can be lost.  I like to reinforce the importance of teamwork, leadership, and ethical responsibility during each class.  I also find it very helpful to have family meal or a team meeting at the end of each day to discuss positives and areas of improvement.  I let my students know that improvement is something we consistently strive for each and every day, even… >>>

I like the idea of combining General Education instruction with culinary topics as a means to get these students to move past the idea that they won't need math, writing, etc...in their careers.  Many of our students lack the ability to write and spell, which will be crucial to their validity as business professionals.  I am constantly showing students cost controls and showing examples of how what appears to be a minimal amount of extra product or waste can add up to thousands in the long run.  These examples do tend to ring home and even make students excited to… >>>