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

It is important to understand the generations of students you will be teaching and how they view the world. This will allow you to adjust your style to them too keep them engaged and allow them to absorb everything they can from you.

The material is interesting and is giving me great ideas for my classes in the Fall. Cooking on television is definitely making a positive contribution to students interest, but its a challenge to keep them accountable for other tasks such as cleaning. 

I really liked the information about the different generations and how they learn. 

I continue to work in industry, attend ACF meetings, and read trade journal articles and visit food web sites daily to stay in the know about trends and even updating my own skill set.  I bring in recent articles or food blog sites to share as discussion with my students.  A favorite of mine is cooks illustrated; as it provides great testing and skill development of dishes/recipes.  I tell my students that culinary is life long learning and encompasses so many areas from culture, to ingredients, to psychology, and business.  I learn new things each and every day.

I believe it is imperative to give students real examples of sanitation practices in lab on a constant basis.  It may seem like common sense, but once everyone is in this loud and hot environment, common sense can be lost.  I like to reinforce the importance of teamwork, leadership, and ethical responsibility during each class.  I also find it very helpful to have family meal or a team meeting at the end of each day to discuss positives and areas of improvement.  I let my students know that improvement is something we consistently strive for each and every day, even… >>>

I like the idea of combining General Education instruction with culinary topics as a means to get these students to move past the idea that they won't need math, writing, etc...in their careers.  Many of our students lack the ability to write and spell, which will be crucial to their validity as business professionals.  I am constantly showing students cost controls and showing examples of how what appears to be a minimal amount of extra product or waste can add up to thousands in the long run.  These examples do tend to ring home and even make students excited to… >>>

It was interesting to learn about the different types of work ethic and motivation involved with varying generations.  As a Culinary Instructor, I find the millennials and Gen Z to lack a strong work ethic as a whole.  I know I should not generalize, but this has been my experience.  I am always searching for ways to motivate and inspire them.

I've learned that students from different generations will respond differently to teaching. I found that to be the most interesting and challenging thing. I also feel that the chapter on recipe vs technique to be very important. Technique is the backbone of a chef. 

Being an Instructor, I found the description of generations very interesting. Exploring different cultures and eating habits of the students. Reminds me when I was in Culinary School my palate had changed. I was more open to different foods and techniques.  I am really enjoying this course.