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.

The breakdown of generations, and the way different individuals learn was great information to learn. And the topics covered were spot on.  Because I do believe that it's up to the Educator to learn their students so that her or she can us the proper technique or tools to educate their students.   

Consistent feedback, both from the chef instructor and peers, gives students the information they need to replicate successful behavior and improve in challenge areas. Using real world example and time parameters gives students the opportunity to learn in a way that will increase their chances of success beyond the academic environment.

I found this to be very interesting the sense , I teach this way and have been for a while and I see a greater success rate with my students when I use this approach. Great info.

There is a great diversity in the culinary student world based on generation, cultural and ethnic background, experience with food etc. There are also many many "culinary" inputs from social and tradition medias that impact students' understanding and beliefs about cooking. All these things need to be taken into consideration when creating lesson plans and teaching students so that they are best prepared for success in the profession.