About me
Robert Castagna
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Discussion Comment
In the culinary school I work we teach classical french techinques and the term mise en place is very important to us.It translates into everything has its place.We use it gathering ingredients for the execution of a recipe and mentally in a visulization process that prepares us to get ready for the execution of the recipe, a review plan if you wish.That is our basic organization model.
Robert Castagna
Discussion Comment
I add more to the assignment every day that it is late and keep the student engaged in the topic that is due and keep supporting them till the end of class , in which case the non assignment will effect their grade or they finally finish it and start to have a feeling of accomplishment.That things are starting to get done.
Robert Castagna
Discussion Comment
the value of input on student performance from an on-site supervisor lets oyu know if what you teaching can be applied to a real time work sutition.
Discussion Comment
A course I co teach "Food Safety Management" has a concept called Hazard Analysis and Critical Control Point (HACCP). It follows a task through all stages and if there is a weak point it states what can be tested and where and if a weak point has been breach and corrective action to be taken to get back on point, I find it very useful.
Discussion Comment
I found that students expose to other students with different learning styles and are mentored by each other adopt some of the other learning styles if they attained the goal or task that they were mentored in by the other learning style
student.
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These three words will help any student on their learning journey.A little differ from the Swot (Strength,Weakness,Opportunity,Threats)analysis.Focus attention on material now being presented and how previous learned material in the course can be applied to present material in the course a saying by Alan Watts I find helpful"Normally we do not so much look at things as overlook them".
Discussion Comment
The Semantic and Episodic memory as a learning tool I find fasinating. In culinary arts we use it through visulization, introducing technical term and skill with food memories of past dishes that have been eaten by the students. Not only do these tools keep food cost down, since the task are well thought out before done but gives them , the students, more confidence and a better understanding of the technique that has to be mastered.
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This is a old saying refering to the amount that you are paid monetarilyv but it could be applied learning environment in the classroom. Attitude is everything and when I apply brainstorming technigue that no idea is wrong but maybe not right for the momrnt at hand everyone is engaged, enthusiasm is all around.
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With older students life experiences and younger students technical skill, went they are paired together they make a good blend for success and a wonderful learning experience for all.
Discussion Comment
Sometime I use problem based learning built on a previous class knowledge that the students demonstrated they learned.Using a class in demo breaking down a chicken(cutting up the chicken into a certian amount of sections). The students are shown how to do the task and then asked to preform it.In the next class I will ask the students to break down a rock cornish hen using the same techinque that the learned in the previous class.This way the student can adopt previous aquired problem solving knowledge to the present task. I belive an organization uses the saying "adopt, improvise and… >>>
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