It is no secret that many of our culinary learners are either visual or kinesthetic learners. Our stuednts must see items being produced and then must produce those items with thier own hands in order to grasp the information and learn the technique. However, in the theory classes, these techniques might not alays work. I have found that if yo can turn theory courses into hands on activities and bring that information into the visual realm rather than the auditory area, culinary students learn at a faster pace and they tend to retain more.
