I am a culinary instructor in the school restaurant. I find it difficult to incorporate different styles of learning because the very nature of the class is demo/hands-on.
In order to cover different learning styles, I have begun implementing mandatory 'daily prep lists' generated by the students for each station. In creating these, the students must mentally walk through the work, prioritize, and begin to get a grasp on the overall weight of the work load.
I also assign, to each station group, the creation of a new dish for the next season's menu. If the item is chosen, their… >>>