This module taught me to think a little bit more about where students are getting their culinary information from.  As a kid, I got most of my information from watching my mom and grandmother's cook.  Students now days watch cooking shows, TikTok trends, instagram chefs but very few of them learn from family now days.  Understanding this and the lack of skills that are taught in these shows is huge.  This explains a lot as to why my students don't even know how to properly wash their hands, pull hair back, don't understand that you can't touch your face or… >>>

I teach a middle school class (7th and 8th grade), trying to teach the students just to wash their hands is a trip.  What suggestions do you have for middle level students?  

Expanding students culinary tastes, experiences, and knowledge to be as diverse as possible to the expansive tastes and skills of the culinary world. 

Providing detailed and accurate feedback about all components of their work is essential to their success. 

The importance of general education curriculum, while also acknowleding they are culinary students. Ways to incorporate both into my curriculum will be my focus. 

From this module, I’ve learned how deeply personal backgrounds, media influences, and learning styles shape the way students engage with culinary education. One key takeaway is that while many students are inspired by televised cooking shows, these programs often create unrealistic expectations about the industry—minimizing the physical demands, the importance of sanitation, and the reality of starting in entry-level roles despite earning a culinary degree.

Additionally, I found it helpful to reflect on how age, generational influences, and personal food histories affect students' approaches to learning. Many students are kinesthetic learners, which emphasizes the need for hands-on instruction, while others… >>>

The importance of general education courses focusing on grammar, punctuation, spelling, math skills, etc., when working in a culinary environment. This lets the student know how every ingredient or piece of equipment has a cost associated with it.

Culinary arts is based on skill level, confidence, comprehension, and technique. No matter what type of food service operation you decide to work in, you can complete the job as long as you possess these skills.

Encourage students to learn about the diverse culinary world and all it has to offer. They can do this with culinary magazines, TV shows, and personal travel. The instructor should also stay up to date on current industry trends so they can relay this information to their students. 

We should give students very detailed feedback so they know exactly how to improve their skills. This is especially important with sanitation practices as it can impact the health of customers.