Robyn Eastin

Robyn Eastin

No additional information available.


I like the idea that the energy people bring to their work in their lives is far more important in terms of the value of their work than the number of hours they work by managing energy more skillfully. 

Managing emotions involves motivation and can help your students to be more enthusiastic and motivated. 


Which soft skill is most important.  Glad to know all these years of teaching. 


Insightful sites have been suggested and many options for technology use in the classroom has been opened up to me.

The undervalued benefit of implementing technological changes in the learning environment is the ability for technology to break down systemic barriers for challenged learners, providing them with an opportunity to engage with the curriculum and find personal meaning and motivation to succeed, a key factor in retention in education today. This is a good reminder and I can see how this can be utilized in the classroom. 


I liked where they suggested discussing the importance of travel as a learning tool. I would like to  encouraged them eat the local style of food as well as visit local producers of food and farmers' markets. This would help with palate development or their knowledge of regional and global ingredients or cuisine.  A good suggestion from the lesson.

I would like  to engage the students in a classroom discussion about practices that they currently use for selecting fresh product, thawing food and storing food. Reflection upon the amount of time food is left out on the table during picnics or holidays. I think this is always good to have student input would  be very eye opening and informative for students. This would peak their intereat into the subject if sanitation and safety. 

"Instructors in a culinary setting can consider setting the tone of the class by inviting in a Chef or Food and Beverage Director from a local establishment to talk to the students about the "real world" importance and application of recipe cost, food cost, portion control, recipe conversion, and labor cost.  Reinforcement by an outside culinary professional often solidifies the message and captures the attention of the student."  This is something I would like to do which I feel would help students focus on the real world of the food industry and give them something to think about.


The reading gave me a moment to reflect on my teaching methods and strategies.  How do I introduce the class to the Culinary World?  Do I consider their background and how they were raised before delving into my course?  Do I even ask about their habits and how that will effect their experience?  Thinking about this generation X and how they learn and process knowledge gained is important to my teaching.  I want to start out my class addressing all of these questions and more to help them understand why, what I'm teaching, is important.  


End of Content

End of Content