About me
Sara Williams-ClarkCHEP
Activity
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I enjoyed reading about the healthy ways to cope with stress. Coupled with freeing up some of my time, I am looking forward to implement running into my weekly routine so that I can cope with stress in a healthy manner.
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Being too stressed out can cause less productivity because you feel overwhelmed. I liked the idea of writing down the things that stress you out so that they are clearly defined. Once that is done, it is only a matter of figuring out what you can do to combat the stressful situation.
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I found the part in the lesson about not checking e-mail etc every time you go by the mailroom, computer etc. very helpful. I am the type of person to check things constantly so that I can respond right away as opposed to checking it once. I will try to implement this new technique during my next module of classes and see if it will free up some more of my time.
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I believe in to-do lists. They are a great way to be able to see everything that needs to be accomplished within a set period of time. Not only do I like to prioritize the tasks, but I also like to put what days of the week they need to be completed.
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I am not a huge fan of the T/F Test Questions. I think that lazy instructors construct these tests and it only gives the students a 50% chance of getting the answer right. I have gotten negative feedback from students regarding the tests that are worded heavily with t/f questions
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I love to bring Guest Chef's into the classroom to speak so that the students can see the relevance of what they are learning in class. Of course, I, as their instructor, am going to tell them it is important to learn all of the material but when they hear it from an outside source, they tend to really listen up and understand.
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I like to give my students a lot of smaller tests/quizzes throughout the class instead of 2 or 3 larger tests that cover everything. I think they grasp the material better because they aren't trying to retain so much information.
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We have an accelerated hands on program. What are some tips besides having them gather information from class-mates that will allow us to help them make up work without slowing down the pace of the rest of the class?
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Time Management is key to being successful in teaching classes in a Culinary School. Depending on the topic and the class you never know EXACTLY how long certain things will take. For example, if I am teaching Mayonnaise making and every student breaks the sauce, I will have to spend more time allowing them to remake it. My very next class may be able to make the sauce perfectly and I will have all of that extra time left. It is important to learn the pace of each class and prepare ahead of time to avoid having to much time… >>>
I enjoyed this class very much. I found all of the information about different learning styles very useful and am excited to implement them in my classes. Teaching in a culinary school offers a great set-up to utilize these different techniques.
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