Aaron Hubbard

Aaron HubbardCHEP

About me

Activity

Discussion Comment
In the culinary environment it's a particular challenge to have students respect the uniform as something other than just something to get dirty in instead of clothes.
Discussion Comment
We used a program where faculty at all levels connected with a small group of incoming students and tracked them through the duration of the program.
Discussion Comment
Running a restaurant with many students who have never worked in one I find that breaking down the "big picture" in to manageable bites helps them be less apprehensive about the bigger picture of how day to day operations actually work.
I've found that speaking to classes about my own personal past difficulties in school, and the tools I used to overcome that helps in making them feel less self-conscious & more willing to seek assistance with their own issues.
Once a feeling of trust is developed it is much easier to hold review sessions where everyone feels comfortable speaking up about content that they may not have understood in the context of the main lecture / demo section of class.
Discussion Comment
As Chef's we can use the classroom monitoring to teach multi-tasking when multiple projects are in production at once.
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I've found that making a game of learning everyone's (and each others) names in the first couple classes helps everyone feel more connected and personally involved.
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I like to keep a open close spreadsheet, as we would in a real kitchen, to keep the classroom consistantly set up for classes.
Discussion Comment
"Career goals need to be based upon informed decisions, realistic aspirations, and meaningful outcomes" Suggestions on best ballancing enthusiasim for these points while being realistic & honest about some of the un-realistic information givin to incoming students.
Best method of delivery for a classroom of vastly mixed learning styles?

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