Some great reminders of culinary instruction.  Understanding the new "younger" students perspectives, offering multiple ways for learners to grasp information.  Setting up boundaries and standards at the start of the class and then maintaining them and being consistent.  

What have you all done to help encourage the student who avoids the dish pit or never picks up a mop?

Fantastic concepts and best practices given in a thought provoking presentation.

I loved incorporating psycology into everyday theory  

Handling an angry student utilizing your other staff support, don't try to handle it on your own, student may feel like you are ganging up on them.

As a culinary educator, it is crucial to establish boundaries in the beginning of the school year to set up expectations for behavior for the entire school year. 

The content has validated what I have already experienced in my brief time in education. It offers wonderful insight to engaging Gen Z students.

The reminder that culinary students can be very limited in their skills when it comes to performance is a good reminder and to not take anything for granted.

Asking students to photograph their food when dining out is a great idea. They should also be takiogn pictures of their cooking assignments in the classroom. 

Be as detailed as you can with yourt grading. There are so many details to cooking a recipe properly, that you should be grading many contact points to give a thorough evaluation of the skill. 

The academic courses are just as important as the techincal courses and need a different approach to teach these classes effectively and get the buy-in. 

Students all learn in vastly different ways. Offer as may ways to learn as possible through lecture, demonstrating, videos, and hands on to provide the most retention techniques.