It is good for me to hear not to take for granted that a particular student knows whether they are doing well or poorly. I give daily feedback, but I think I often take for granted that this means they understand where they stand on the spectrum of what is expected from them at any given moment in the class. 

It's a reminder that there is a wealth of knowledge and information surrounding us, and to not get tunnel vision in our own course. 

Foundations, identifying the learning styles and the things that motivate each generation in the classroom. 

It's important to set expectations about the realities of the culinary and hospitality industry. Each student will approach the work differently and it will help to teach across a multitude of modalities.  

Instructors should serve as role model and as an inspiration for student to strive for further education within the culinary field. It’s imperative for the industry to guide students with passion and the to encourage them to constantly improve their skill and craft to all parts of the industry.

It is also important for us to continually be educating ourselves whether it be with food trends, food science, latest ingredients, food politics, food systems.

Constant feedback and interaction from the instructor is a great way of making the student aware of what to expect in the real culinary world. Using rubrics, timelines, teamwork practices will prepare the student to be effective as a team player.

Cross-curricular education is an important tool to incorporate while building a foundation in a culinary program. 

Comment on Brandon Walker's post:  Its essential to understand and differentiate generational learning and work ethic strengths and weaknesses.

Professional development is a key component to keep Chef instructors and educators sharp and in touch with the industry.  Which will benefit the students because instructors can give real industry insight to their students and colleagues.