It's true that it is important for the students to know the plan for the course on day one. It relieves anxiety and it puts them on the path to be successful the course.

I think traveling is an important part of learning. Not just to see how other people eat,but how other people live and thrive in their community. This can be a few towns over, not just abroad. It's a great idea to encourage students to use technology to learn new trends and also what is classic, which they may not know. I love seeing the photos of dishes that my student took and I urhe them to share with each other and talk about them. 

Having tasting spoons out at all times is Imperative in a school setting. Many of the students are afraid to taste during class, but how else will they learn balance of flavors? I love discussing with my students what they are tasting. Sense of urgency and sanitation need to be discussed on day 1, but they don't learn until it is put into practice well into the course.

I think it is especially important to touch on the importance of grammar and math in the kitchen. It also applies to other jobs and real works experience. If grammar is not corrected, you are doing the student a disservice.

So far, this is a great course to understand the different ways students learn. It is a learning process for the instructors as well; there are so many ways to teach and it's important to be flexible in our styles and delivery. Age groups, cultures and technological advances all play a part in how we understand food and each other.  The group environment of a classroom is priceless for the students and instructors.