While it is true that different generations may Learn differently & have different priorities for their accademic experiences, this does not apply to specific individuals, there are exceptions to this & we should engage each student individually.
I think that an ionstructors Honesty as it applies to our experiences in the industry can make a discussion about the insustry, the hours, salary(ies), expectations & the culture of the kitchen more engaging for the student- This is the type of information they cant find in a book
Discipline in the classroom is set & exemplified by the instructor.
Being a Pastry Chef & Instructor Following the formulas is the first important step to seeing a recipe to its successful completion, this is just one example of how a student can be disciplined ( their ability to follow instructions) But this same topic lends itself to many qualities which a student will need to become & remain employed - this has to be part of the kitchen/ class culture
