Liana Wood

It is important to stay on top of current culinary/hospitality happenings and to always look for ways to expand your knowledge base. The more you know, the more you can share with your students. Sharing can encourage them to also develop a greater passion for the industry and deepen their curiosity. Plus, it makes the classroom fun and enjoyable when speaking to new trends and such. 

Relevant and specific feedback is crucial to the student learning experience. It is important to proactively discuss performance expectations, have information available, and keep communication lines open. When giving feedback, it is necessary to provide examples of how the student succeeded or did not meet expectations. It is also important to guide students in their learning to assist in problem solving and critical thinking rather than immediately providing an answer. Their analysis and process should be attempted first and then modified with the instructors help if necessary. 

It is important to stress the fact that a successful chef is well-rounded and has a varied skill set in areas outside of the kitchen. Incorporating material from GE courses into culinary classes is an integral part of the student experience and should be included with real life exmplaes. Instructors should look to collaborate with each other to cross-utilize material. 

It was interesting to consider generational differences with students and how they each adapt. I appreciate the module speaking to the glamorization of being a chef and the importance of discussing industry realities of long work days and stressful conditions.