focus on maintaining a positive classroom culture, correcting mistakes in a constructive way and encouraging students to take ownership of their learning. Prepare twice the material that you think you need for a class, so that you will be adequately prepared and not stressed and feeling disorganized.  Students will respect that you are prepared and ready to teach.

Each student brings a unique personality, background, and set of challenges to the classroom, so it's important to take the time to understand them individually.  When students feel valued, engaged, and understand what’s expected of them, behavior issues are less likely to occur. I also learned that each student’s behavior reflects their individual needs, emotions, and experiences—so taking time to understand the “why” behind their behavior is essential.

trying to change a challenging student is not always a realistic objective. Instead, effectively managing these students through practical strategies is what truly makes a difference. Building stronger relationships through regular check-ins and positive reinforcement.
Using restorative practices to address conflicts and encourage accountability.
Creating a classroom environment where students feel safe, respected, and heard.
Reflecting on my own biases and triggers so I can respond more thoughtfully.

Established a clear and structured approach to help students stay on track. It's important that the students understand the "course" of this class. Providing both a verbal explanation and a written calendar gives students multiple ways to absorb the information and refer back to it as needed. This kind of transparency not only helps them plan ahead but also reinforces personal responsibility.

Instructors should serve as role model and as an inspiration for student to strive for further education within the culinary field. It’s imperative for the industry to guide students with passion and the to encourage them to constantly improve their skill and craft to all parts of the industry.

It is also important for us to continually be educating ourselves whether it be with food trends, food science, latest ingredients, food politics, food systems.

Constant feedback and interaction from the instructor is a great way of making the student aware of what to expect in the real culinary world. Using rubrics, timelines, teamwork practices will prepare the student to be effective as a team player.

Cross-curricular education is an important tool to incorporate while building a foundation in a culinary program. 

Comment on Brandon Walker's post:  Its essential to understand and differentiate generational learning and work ethic strengths and weaknesses.

practice a variety of delivery methods when conducting your lectures. practice and make notes after each lecture, to revisit when conducting your next lesson plan. variety is the key to keeping your students engaged.

Introducing yourself to your students and sharing your professional experience will give your student s a sense of security and understanding of your leadership and goals. also, get to know your students, creating a familiar and warm place for them to learn will increase their passion for their career and educational goals.