walter grote

Make sure to have a well thought out syllabus. This way all of the rules on late homework, exams, and attendance is very clear and there isn't any confusion. It will also spell out the clear start times for the class, and that is when attendance is taken.

Lead by example, if the students copy what the instructor is wearing, doing, and making, they will do well. 

Always talk with the veteran instructors, for a possible different point of view, or solution to a problem

I suggest students go out and eat, see what cuisines are available, and try something new. Train your palate, experience new flavors and combinations. Also take a picture of your food in class, and see how your plating has progressed. 

By giving students a timeline, they will start to understand timing, and multitasking which is very important in this business.

Also, by creating good sanitation practices they will be able to work efficiently, they will keep their station clean as they go, not having to stop and clean up a large mess.

Being a new Instructor this course is beneficial in producing a teaching style. There is information herein that gives a new perspective on being an instructor. Having come out of the industry, it is important to be able to get the topics across in a way the students will understand.