Richard Kennedy

There were several important topics presented here;

1. That instructors need to stay up to date on industry topics & trends - This information needs to be presented & discussed with the students

2. Encouraging Travel , being exposed to / Trying new foods  and with that being exposed to different aspects of our industry such as ice carving 

I deffinitly like to utilize the students experience ( can be based on expectations) regarding the quality of the food they ordered, purchased and then received,  their experiences with sanitation practices in certain places, having a student be the class / lab sanitation supervisor can help the student build leadership skills and reinforce what sanitation standards should be while holding those who did a great or sub par job during clean up responsible

By infusing elements of psychology into class content we can assist the student into a level of self-realization and mentor them into evolving into leaders by placing them into supervisory ( tho controlled) roles in both lecture & Lab classes

This can be done by asking them about their work history & Leaders who they have had who were positive influences as well as those they felt negatively about & why

Studying Maslovs heirarchy of needs as well as McGregors theory on X & Y can help a student understand nmotivation of themselves as well as those whom they may… >>>

While it is true that different generations may Learn differently & have different priorities for their accademic experiences, this does not apply to specific individuals, there are exceptions to this & we should engage each student individually.

I think that an ionstructors Honesty as it applies to our experiences in the industry can make a discussion about the insustry, the hours, salary(ies), expectations & the culture of the kitchen more engaging for the student- This is the type of information they cant find in a book 

Discipline in the classroom is set & exemplified by the instructor.

Being a Pastry… >>>