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.
