Carolyn Morabito

Problem solving is an essential skill that students struggle with adapting today. By presenting students with examples, they can practice their critical thinking skills to solve relatable problems.

Questioning students is an essential tool an instructor can use to develop the critical thinking skills of their students. 

The notion of Critical Thinking as a valuable process to further help develop and refine a system is something that students will enjoy learning.

With so many different types of learners in a classroom, I understand how it can be challenging to reach each individual. Learning more about the different types of learners has helped me to develop my approach to teaching, making it interesting and relatable for each student.

It was interesting to learn about the different stages of brain development, and that the brain reaches full maturity between age 24-25. Although I primarily teach adults, it was important to consider the retention of information through various ages.

It is so important to portray professionalism at all times when instructing a classroom. Your appearance, behavior, and demeanor are on full display each day as an educator. You must lead by example always and encourage your students to follow suit.

Professional development for a chef/instructor is extremely crucial, as well as staying in touch with the current trends of the industry. When considering the nature of trends, and the repetitiveness that occurs over time, Chefs are able to educate students of this important detail when composing their menus or proposals.

Establishing an effective timeline is extremely critical for a student to learn and practice. The importance of deadlines in our industry cannot be stressed enough. 

This module was extremely helpful in it's explanation of the importance of General Education classes in a Culinary Arts program. Costing and multiplying recipes is a common practice within the field, as well as proper use of grammar and punctuation when writing a menu or daily specials. 

I appreciated the reiteration of the difference between professional kitchen work vs. what is portrayed on television. This portrayal can be misleading for students that are interested in working in this field. I was also interested in the breakdown of the generations of students. It's valuable to understand the mindset of these individuals, and therefore tailor instruction to meet their needs.