I find that by setting the bar on day one sets the tone and behavior in the classroom. I find that by going over in detail the class outline and objective is one of the keys to a successful term. I teach the advanced culinary arts where my students only have one more class before completing the program. I stress the importance of being prepared and those who show lack of preparness are the ones who suffers in production. Another tool i use is what we call a production schedule where the student will have to analyze the cooking procedures and methodology for each of their required dishes to make that day. Students who have both will succeed, the others without will have many obstacles ahead of them.