James Rossillo

planning and practicing is extremely important

Getting to know your students, and allowing them to also get to know me as an their instructor creates a learning environment of trust. 

Planning and preparing for each class early. This will help with anxiety of teaching, and thus transferring comfort to the students. 

Creating and developing a professional plan is really important!

Expanding students culinary tastes, experiences, and knowledge to be as diverse as possible to the expansive tastes and skills of the culinary world. 

Providing detailed and accurate feedback about all components of their work is essential to their success. 

The importance of general education curriculum, while also acknowleding they are culinary students. Ways to incorporate both into my curriculum will be my focus. 

From this module, I’ve learned how deeply personal backgrounds, media influences, and learning styles shape the way students engage with culinary education. One key takeaway is that while many students are inspired by televised cooking shows, these programs often create unrealistic expectations about the industry—minimizing the physical demands, the importance of sanitation, and the reality of starting in entry-level roles despite earning a culinary degree.

Additionally, I found it helpful to reflect on how age, generational influences, and personal food histories affect students' approaches to learning. Many students are kinesthetic learners, which emphasizes the need for hands-on instruction, while others… >>>