Tammy Inscoe

I learned how to more effectively create exams and to make sure they are created to assess what the student has learned and not to show what they do not know.

I was unaware that there is an art or method to asking questions. I believe this will be a great asset for me in the kitchen.

I learned that while most of the students in the Culinary Arts program are kinestetic learners, I need to be aware that they can and should learn using other learning styles.

I like the idea of making notes during/after class to be able to fix the mistakes I made or to have notes that remind me of what went well and what did not go so well.

I always have center stage students in the kitchen each semester. They always believe they know everything, and tend to be loud and want to be center stage to the other students. Great resourses to hopefully control the chatter from these students. I especially liked the colored cards idea and plan to use it.

I learned I should take notes after class to figure out what worked and what did not work. Keep the items that I feel worked and improve on what did not.