Time Management is key to being successful in teaching classes in a Culinary School. Depending on the topic and the class you never know EXACTLY how long certain things will take. For example, if I am teaching Mayonnaise making and every student breaks the sauce, I will have to spend more time allowing them to remake it. My very next class may be able to make the sauce perfectly and I will have all of that extra time left. It is important to learn the pace of each class and prepare ahead of time to avoid having to much time left over or running out of time.