The idea of using cell phones to capture memories of what students eat when they travel or try something new was something I did not think about before. I could incorporate this idea into my classroom next year.

I found the methods in which students may be graded on interesting. There are so many ways to grade students in the culinary classroom. I didn't really think about portion sizes, food waste, etc. Might give me new ideas for a future lab. 

What we do in the family and consumer sciences classroom is extended learning from core subjects. We incorporate many core subjects into our one class such as culinary.

I found it interesting the idea of work ethic may or may not be taught. I think that it is important to reinforce positive work ethic traits and provide feedback in the culinary classroom. This will help show and model the type of behavior that is required in the professional kitchen. 

Teaching or expounding on prior learning in the areas of writing, math and psychology is just as important for the culinary student as skills in the kitchen. Understanding how to be polished and grow the mind can help in their advancement.

I realize the importance of sharing my own educational journey with my students. Sharing what I'm working on may be inspiring and also shows a good example. 

Comment on ANNETTE TOMEI's post: I thought the same thing about Gen X and Y....

Students have different learning styles. Focus on technique over following recipes, but stress the role of standardized recipes. Discipline & teamwork are critical.

This content is extremely dated - two of the generations discussed are no longer in the workforce, much less in the classroom.

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.