Carolyn Morabito

I learned the meaning of dyscalculia, and how it can be challenging for students of multiple ages.

In K-12 schools, a student usually has an IEP that will disclose the disability and necessary accommodations/services needed. In higher education, it is up to the student to come forward with their disability. This allows the Institution to make the accommodations for that student to succeed.

A student who thinks and perceives information in a different way is just as valuable as a typical one. It is important to make the necessary accommodations within the classroom to help that student succeed.

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.