Todd Kazenske

Discussion Comment

How do you coach a person who is set in their ways and not willing to accept change? We have had many changes over the years and certain people have set habits and routines. Is there away to explain that change can be a positive thing?

Todd Kazenske

Discussion Comment

Retention

We do teach these things throughout our curriculum and have reached out to other schools and the community for assistance. Over the years we have been able to help many but many also drop. It's really hard to help students who have no place to live, no money and no job in today's economy. Georgia rates very high in umemployment and when students have criminal backgrounds it is even more challenging. We have struggled with this issue for the past 6 years and our drop numbers are extremely high. We've had dozens of staff members working on this same issue… >>>

Todd Kazenske

Discussion Comment

Retention

It is very hard to retain students when they arrive with alot of personal issues. Like no money, homeless, criminal backgrounds, no job, no food to eat. What practices are there for students who arrive with these situations and think they can also handle school and studying on top of these personal issues?

Todd Kazenske

Discussion Comment

Externship

Being in a culinary student we begin discussing externship with students on day on and encouraging them to get a job in the industry. This is apart of their vision and goals during school. Does anyone have any advise on getting students or motivating students to secure externship sites early before their final six weeks.

Todd Kazenske

Discussion Comment

Customers

Some students feel because they are customers and paying for an education they deserve to do what they want. Being a culinary school how do you get students to understand that they are in college for an education and not just for free meals. They think because they are paying for college they should be allowed to eat what they want.

Todd Kazenske

Discussion Comment

Retention Technique

We use many of the techniques described especially making phone calls and following up on our students. What is the best practice for getting correct or accurate phone numbers. Our students appear to change phone numbers constantly and when you call they no longer work. This is very frustrating.

Todd Kazenske

Discussion Comment

Repetition

In cuisine and pastry it is important that students be allowed/encouraged to practice as much as possible. This helps increase speed, quality of work, skills making them more employable.

Todd Kazenske

Discussion Comment

Demonstration

I prefer to do a demonstration on day one of the class to illustrate a new technique that students haven't been exposed to yet. This excites them about wanting to learn.

Todd Kazenske

Discussion Comment

Writing Curriclum and Lesson Plans

Teaching in a Culinary school, many Chef instructors have different beliefs on what should be taught within a certain course. Do you feel that a certain person or team of instructors (curriculum committee) should write the course outline/lesson plans or should each individual Chef Instructor be allowed to view his or her own contributions and write the course outline/lesson plans?

Todd Kazenske

Discussion Comment

Reality Check with Students

How do you get students to truly understand the reality of the career path they have chosen? Many have a false presumption of what the industry is about.