Paul Canales

While many of the areas in this module apply to my previous experience as a model, manager and motivator in the professional kitchen environment, there are new areas of growth available for me in the culinary education environment. 

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.

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.