Kimberly Schildwaster

It emphasizes learning from both positive and negative experiences to extract valuable lessons for improvement. Ultimately, the goal is to define actionable changes for future projects, fostering continuous growth and effectiveness.

Students often come in with preconceived notions of what life is like in the culinary field. Much as they believe the life of a detective is a glamorous as they see on television, they may have the same perspective of a chef. Exposing them to different aspects and places they can utilize their skills is necessary. Not only to learn but also experience. This also gives them working knowledge and applicable skills. I especially liked putting students in charge of their own learning in having them post a phone app. This generation listens to pod casts and uses apps to… >>>

Student engagement and relevance to real life is essential when delivering critical components such as food safety. Students require numerous methods to both add stressors and supports to interact with the material in a meaningful way. 

Cross-curricular education is a key element to a solid foundation in a culinary program. Culinary skills will only get you so far, the best chefs have numerous skillsets. 

Culinary instruction is technique based and students must learn to speak the language of the kitchen. They must also possibly re-learn how to eat and taste food based on prior experiences and backgrounds.