Student Overview/Characteristics | Origin: ED322
This is a general discussion forum for the following learning topic:
Introduction to Culinary Instruction --> Student Overview/Characteristics
Post what you've learned about this topic and how you intend to apply it. Feel free to post questions and comments too.
This module taught me to think a little bit more about where students are getting their culinary information from. As a kid, I got most of my information from watching my mom and grandmother's cook. Students now days watch cooking shows, TikTok trends, instagram chefs but very few of them learn from family now days. Understanding this and the lack of skills that are taught in these shows is huge. This explains a lot as to why my students don't even know how to properly wash their hands, pull hair back, don't understand that you can't touch your face or your clothes before you start cooking, etc. Media has changed a lot of how students view the world and things that they are missing from not being involved in their world.
With this information, I know going into this next school year I need to be very specific with kitchen hygiene. I was really picky with it before, but will now need to find new ways to teach this to students.
From this module, I’ve learned how deeply personal backgrounds, media influences, and learning styles shape the way students engage with culinary education. One key takeaway is that while many students are inspired by televised cooking shows, these programs often create unrealistic expectations about the industry—minimizing the physical demands, the importance of sanitation, and the reality of starting in entry-level roles despite earning a culinary degree.
Additionally, I found it helpful to reflect on how age, generational influences, and personal food histories affect students' approaches to learning. Many students are kinesthetic learners, which emphasizes the need for hands-on instruction, while others benefit from visual or auditory reinforcement. Understanding and incorporating multiple learning styles into my teaching will be crucial for keeping students engaged and helping them grow.
I plan to apply this by integrating more practical, relatable activities into my lessons, and encouraging students to reflect on their own food experiences to build curiosity and broaden their palates. I’ll also emphasize professionalism, teamwork, and real-world expectations early on, helping students form a more accurate and grounded understanding of the culinary field.
Culinary arts is based on skill level, confidence, comprehension, and technique. No matter what type of food service operation you decide to work in, you can complete the job as long as you possess these skills.
Culinary instruction is technique based and students must learn to speak the language of the kitchen. They must also possibly re-learn how to eat and taste food based on prior experiences and backgrounds.
I liked how the course focuses on the difference between the professional Chef and the home cook. Also, I found it interesting on the emphasis on the riggers of the work environment and high stress.
I appreciated the reiteration of the difference between professional kitchen work vs. what is portrayed on television. This portrayal can be misleading for students that are interested in working in this field. I was also interested in the breakdown of the generations of students. It's valuable to understand the mindset of these individuals, and therefore tailor instruction to meet their needs.
This module has re-enforced the importance of treating students with an individual mindset to ensure they are comprehending the material. I have learned the correct vocabulary word for "hands-on-learning"
Most of the information in this module is familiar to me. However, I would like to learn more about how other generations learn best. My classroom is filled with various age groups. Some students graduate high school early and are 16 years old in my class. I also have retired students who have decided to return to school to pursue another career.
Having instructed for the past nine years, I enjoyed reflecting on many concepts I’ve experienced firsthand, especially the value of hands-on learning and technique-driven instruction. I found the exploration of generational differences in learning styles and work ethics particularly insightful and look forward to incorporating these perspectives into my teaching.
I also appreciated the discussion on the distinction between a cook and a chef, which reinforced the respect, dedication, and teamwork essential for success in the kitchen. It was a great reminder that no one thrives alone—it truly takes a team.
Much of the content was known to me an also realized while reading it. It gave some good and real examples of how to best reach students.
There are many differences between generations, which are important to know since I have students from so many different age groups. I may need to be more patient with a baby boomer's understanding of technology, while I might need to stay on top of a millenial's work ethic.
it was great. As a new culinary instructor it was a very interesting to listen to it.
The varied age of our student body should inform our approach to teaching the culinary arts.
It is important to understand the generations of students you will be teaching and how they view the world. This will allow you to adjust your style to them too keep them engaged and allow them to absorb everything they can from you.
The material is interesting and is giving me great ideas for my classes in the Fall. Cooking on television is definitely making a positive contribution to students interest, but its a challenge to keep them accountable for other tasks such as cleaning.
I really liked the information about the different generations and how they learn.
It was interesting to learn about the different types of work ethic and motivation involved with varying generations. As a Culinary Instructor, I find the millennials and Gen Z to lack a strong work ethic as a whole. I know I should not generalize, but this has been my experience. I am always searching for ways to motivate and inspire them.
I've learned that students from different generations will respond differently to teaching. I found that to be the most interesting and challenging thing. I also feel that the chapter on recipe vs technique to be very important. Technique is the backbone of a chef.
Being an Instructor, I found the description of generations very interesting. Exploring different cultures and eating habits of the students. Reminds me when I was in Culinary School my palate had changed. I was more open to different foods and techniques. I am really enjoying this course.
