Robert FaliteCHEP

Absolutly,  In the culinary arts we take Brigade every class where stunts will line up for inspection, just like the military.  If a teacher looks the student in the eye, calls them by their name and comments on their appreance, wheteher good or bad, the student feels that he is part of the class.  He feels that the instructor cares about him/her or advises the student on how tho improve their apperance.  Some students need to be encouraged, advised on what they need to do better, and how to improve on "soft skills".

I have never taught an online class, but after taking this course it has openied my eyes to the possibilities of joining the thusands of other teachers in this "asychronous" way of instruction.  I love the benefits of student or learner centered learning that can happen anywhere or at anytime.  I sincerely have to give it saome serious thought.  Thanks again for peer support.

Dear Mr. Kipp,

I totally agree with that statement.  In the Culinary field we constantly depend on the advice and experience on our fellow chefs, some who have traveled around the world and bring to the table current information, culinary techniques and experiences.  Several times I have changed my lesson plan to reflect on new products, ideas and techniques.

I totally agree with your response.  I too would love to have heard how to handle a class of 29 in Cuisines Across Cultures class, where 8-10 recipes from around the world are handled each day, with a multitude of herbs and spices?  Where cooking utensils would be my first concern, then comfortable working space?  More emphasis on Culinary Lab situations?