Cathy Crowder-Johnson

I thought I had a well diverse culinary class because we was use recipes from different countries, but now I am going to start inviting chefs from different cultural, racial and gender backgrounds to speak or lead a cooking session. I will make sure that I am not just teaching the cuisine but also the context of the food. I want to go deeper into the origins of the dishes -  touch on colonialism, migration, socio-political forces or indigenous traditions when appropriate. 

Leading by example is key. Always be professional with my time, appearance, and the way that I treat people.

I am trying to teach my older students how important it is to be able to use the computer. The COVID-19 pandemic is quickly demonstrating why online education should be a vital part of teaching and learning. I had a hard time believing that you could teach Basic Food Production on-line until I had to do it.

Begin with the End in Mind means to begin each day, task, or project with a clear vision of your desired direction and destination. I am going to work with each student to find out their end goals and make sure that we are both working on them.

Like Matthew my lecture and labs are separated. but I believe that lesson planning is important. We want our students to be prepared so we should be prepared. We need to be accountable for our part in thier education. We need to hold them accountable for their acts just as well as they should hold us accountable. How can not not be ready to teach them WHEN/IF the show up. I believe that happiness is contagious, so I go in class ready to talk and I will talk all day until they start talking back.