Albert Nguyen

As instructor and role model I believe it is important as mentioned to share our experiences and explain to students the various culinary paths that exist in the industry without presenting a bias. It’s imperative for the industry to guide students with passion and the the urge to improve their skill and craft to all parts of the industry.

It is also important for us to continually be educating ourselves whether it be with food trends, food science, latest ingredients, food politics, food systems, etc to really be able to answer and students questions or intrigues they have for us.

It is important as instructors to establish sanitation standards with students so that there is a clear understanding as to what is clean and safe. It is also beneficial to assign a sanitation lead at the beginning of class to further empower individuals to take responsibility for an entire team and vice versa for an entire team to understand their role in supporting their lead.

Other skills such as product ID and other sense training will always be a constant touching point in class and great moments for learning opportunities when students are preparing their recipes. I think it is… >>>

It is beneficial to use real world/industry examples and or first person accounts from professionals of the industry to help students understand the importance of other general education subjects that would benefit them in their career. To be a great chef or any professional it is important to understand that it requires a wide array of skills and all skills and insights one way or another could be interconnected.

It was helpful in this lesson to have a breakdown of the various age groups students an instructor might encounter. The tips on how to approach various student at various stages in their lives and different background shows that teaching is a highly engaging skill that requires cooperation and constant practice. Our jobs as instructors is to prepare ourselves as best as possible to create a learning environment accommodating all learning types and backgrounds.