About me
Former Executive Chef specializing in Latin American Cuisine, looking to share my knowledge through teaching young culinarians
Matt Britt
Location: le cordon bleu, boston
Interests
butchering whole animals, learning different cultures cuisines
Skills
knife cuts, butchering, exotic cuisine
Activity
Discussion
Since culinary school is very hands on and the classes rely on moving students through the curriculum at an accelerated pace in order to finish within the alotted time, how can adaptive learning be implimented here in order to avoid students falling behind?
Discussion Comment
Since culinary school is very hands on and the classes rely on moving students through the curriculum at an accelerated pace in order to finish within the alotted time, how can adaptive learning be implimented here in order to avoid students falling behind?
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