Embrace change

I think I will begin to incorporate more technology into my classroom to enhance learning and improve efficiency while providing students with the valuable tools they will see in the modern culinary industry.  Some ideas are digital recipe software and nutritional software that will become helpful tools in their future. 

During our team based cooking competitions I encourage students to communicate and work together to create a dish which improves their teamwork skills however I now believe that I interject too quickly without trusting that the group will overcome challenges within the group.  

Using written communication in my culinary arts class appears in lessons to share recipes, menu items, and ingredient lists.  I have also used written communication for documenting compliance with health and safety standards.  

I plan on presenting students with real world culinary-kitchen challenges that require them to think critically.  You have a limited pantry and must create a three course meal with the ingredients available.  What will you make and why?  This will encourage students to problem solve with available resources. 

It is important to be aware of cultural differences from diverse student backgrounds. 

Learning how to set and achieve goals will help with career management and career decision making.

Professionalism is about example and attitude. Respect and work ethic are important components to professionalism.

Leadership and personal growth opportunities are important for students in CTE.

Students need to have a minimum understanding of the technology that is relevant to their field of study/industry. Technology can make them more innovative and successful if they can implement it in their workplaces.