Ben, It would seem that the culinary specialty would lend itself particulary well to senses. Touch (hot and cold, texture), visual (creamy, lumpy, over/under cooked), etc. Actually, many of these senses could be applied to other classes as well. Sensory stimulation, although mostly cognitive and visual, is a primary way students lean. Kinethetic activities, along with teaching others and problem solving (critical thinking) also contribute greatly to students effectiveness, both in class, and as graduates in the workforce. Barry Westling