I am a culinary instructor in the school restaurant. I find it difficult to incorporate different styles of learning because the very nature of the class is demo/hands-on. In order to cover different learning styles, I have begun implementing mandatory 'daily prep lists' generated by the students for each station. In creating these, the students must mentally walk through the work, prioritize, and begin to get a grasp on the overall weight of the work load. I also assign, to each station group, the creation of a new dish for the next season's menu. If the item is chosen, their names will appear on the printed menu, which is a real honor! In addition, I post a "final exam review" document on the student portal that asks questions and covers topics they will need to adequately review for the test. This works much better than the verbal review I used to do, the students can print it earlier in the rotation, have a written guide to refer to, and frees up about an hour of class time.