Trina Nelson

What are some assignments that can be assigned to culinary students which will foster learning outside of the classroom?

What are some ways to emphasize the importance of safety and sanitation in the food service industry?

What are some ways in which real life experiences can be incorporated into the classroom environment?

What are some techniques for bringing adult learners up to speed with technology?

What role does a person's personal environment play on their desire to learn?

In my field of Culinary Arts most questions asked in the classroom are closed questions where students are required to memorize information such as measurements, recipes, and techniques. This is especially true in the beginning classes. As the students get farther along I am afforded the opportunity to incorporate more open ended questions such as how does this recipe relate to foods that you were exposed to growing up. I think there is a need for both types of questions in our field.

In my employment experiences the best leaders have been those who possess knowledge of the job and the industry as well as a keen sense of dealing with people. Those leaders that are more concerned with numbers and the bottom line than the emotionla well being of their workforce find themselves tryingto manage at team that is difficult to cultivate and train.

A major cause of stress for me is trying to do everything for everybody. If an instructor is absent I am often asked to cover for them. If a student group needs mentoring I volunteer. If a coworker needs help with putting together a lesson plan I am there to help them. This module will instrumental in helping me to prioritize which tasks and requests are most important and doable according to the time that I have available.