The aspect of teaching through constant feedback and getting students to create timelines are both fantastic ways of getting the students to actually comprehend what they are being taught. 

The concepts taught within this lesson are very beneficial for anyone that is teaching as it shows that teaching and grading is a much more complex role and involves a diverse way of handling different aspects. 

I learned that understanding the studentʻs expectations and possible lack of understanding may help with future instruction in the future and how to go about it. 

Creating ways to incorporate concepts from GE classes into the culinary labs benefits the students learning in multiple ways.  Working with other instructors to create assignments that work in multiple disciplines is a great way to get "buy in" from the students.  

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.