The examples of standards provided a great refresh on ways to engage students and instill professionalism, along with creative activities to help them recognize what professionalism looks like in the industry. I also believe this ties into the concept of 'leading by example'—being professional ourselves, staying curious, and continually seeking knowledge and education to remain up-to-date and impactful as instructors.

I found the discussion about transitioning coursework from an individual to a collaborative focus really interesting. I also loved the emphasis on exercises that engage students' senses, like identifying specific spices. It inspired me to think of a similar activity where students can explore how seasoning impacts taste—for example, using salt, pepper, acidity, and other elements in different versions of a simple vinaigrette to highlight how they influence the flavor and overall experience of a dish. On the topic of sanitation, I think encouraging students to hold each other accountable for proper practices is a great approach, alongside always leading… >>>

I really appreciated how this section focused on integrating culinary concepts into non-kitchen subjects like psychology, math, management, and communication. I also really feel like I use "kitchen math" all the time! It’s such a great reminder that being a chef is about more than just hands-on kitchen work—it requires skills like accounting, leadership, teamwork, and menu development. I especially loved the class activities, like rotating through kitchen stations, and the psychology piece, which included thought-provoking questions like "What makes a good leader?" These examples were such a great way to show how culinary arts can connect to broader educational… >>>

Most of the information in this module is familiar to me. However, I would like to learn more about how other generations learn best. My classroom is filled with various age groups. Some students graduate high school early and are 16 years old in my class. I also have retired students who have decided to return to school to pursue another career.

Having instructed for the past nine years, I enjoyed reflecting on many concepts I’ve experienced firsthand, especially the value of hands-on learning and technique-driven instruction. I found the exploration of generational differences in learning styles and work ethics particularly insightful and look forward to incorporating these perspectives into my teaching.

I also appreciated the discussion on the distinction between a cook and a chef, which reinforced the respect, dedication, and teamwork essential for success in the kitchen. It was a great reminder that no one thrives alone—it truly takes a team.

Much of the content was known to me an also realized while reading it. It gave some good and real examples of how to best reach students.

Demonstrating to the student that there exist real world applications of what we learn can reinforce the usefulness of gaining knowledge set forth by the curriculum. 

There are many differences between generations, which are important to know since I have students from so many different age groups. I may need to be more patient with a baby boomer's understanding of technology, while I might need to stay on top of a millenial's work ethic.

it was great. As a new culinary instructor it was a very interesting to listen to it. 

The varied age of our student body should inform our approach to teaching the culinary arts.