I work as a chef-instructor in a well-known culinary school.  I have been using the techniques/skills discussed in my everyday assignments with my students.  The cooking assignments are shared by all, no matter your culinary background.  Involving students in things they've never made before is always a fun challenge, after all if they do well with the task they get to eat their work.  If it's something they have never heard of the technique to get to the end product is something they already should know.  Being a chef is more then just cooking, involving students in time-management gives a sense of ownership and pride when a successful meal/event is achieved.