Consistent feedback, both from the chef instructor and peers, gives students the information they need to replicate successful behavior and improve in challenge areas. Using real world example and time parameters gives students the opportunity to learn in a way that will increase their chances of success beyond the academic environment.

I found this to be very interesting the sense , I teach this way and have been for a while and I see a greater success rate with my students when I use this approach. Great info.

There is a great diversity in the culinary student world based on generation, cultural and ethnic background, experience with food etc. There are also many many "culinary" inputs from social and tradition medias that impact students' understanding and beliefs about cooking. All these things need to be taken into consideration when creating lesson plans and teaching students so that they are best prepared for success in the profession.

Having a pragmatic view of what some students will know and what others won't, sets the students up for success. Skills are reinforced with repetition. It's also important that you stay up to date on trends and industry standards however you can - whether it's by reading, being a member of a professional association or working a few days a month at another professional establishment. Pushing yourself out of your comfort zones and culinary ruts will make you a better instructor and a more dynamic asset to your school. It's important that you stay relevant and up to date on… >>>

Consistent feedback to the students is essential in enforcing standards that will then be utilized in real world applications. Feedback on sanitation, timing, organization and taste is best given in small doses everyday, so the student has a chance to course correct everyday and there are no surprises at the end of the course. This takes being engaged and moving around the kitchen. Getting feedback from outside the kitchen is also very powerful and motivating to the students, and can be done by other classes/cohorts in the school or from invited outside professionals. The feedback process will also help them… >>>

It reinforces the concept that a culinary education needs to be viewed at holistically, and success lies in a dynamic education rooted not only in culinary fundamentals and theory, but psychology and general education as well. If a student goes on to become an accomplished chef, but cannot effectively and professionally communicate with their co-workers or clients, their ultimate success will inevitably be hampered. 

Comment on Laura Calzadillas's post:  What about GlowGerm and a blacklight? (they sell small blacklights that are the size of a small flashlight that are perfect for this type of exercise). Super effective! You can get everything online.

This module taught me to think a little bit more about where students are getting their culinary information from.  As a kid, I got most of my information from watching my mom and grandmother's cook.  Students now days watch cooking shows, TikTok trends, instagram chefs but very few of them learn from family now days.  Understanding this and the lack of skills that are taught in these shows is huge.  This explains a lot as to why my students don't even know how to properly wash their hands, pull hair back, don't understand that you can't touch your face or… >>>

I teach a middle school class (7th and 8th grade), trying to teach the students just to wash their hands is a trip.  What suggestions do you have for middle level students?  

Expanding students culinary tastes, experiences, and knowledge to be as diverse as possible to the expansive tastes and skills of the culinary world.