You’re facing student resistance to hands-on culinary classes. How do you overcome their reluctance?
Facing student resistance to hands-on culinary classes can be challenging, but you can turn their reluctance into excitement.
Students may resist hands-on culinary classes due to anxiety or lack of confidence. To counter this, focus on creating an engaging and supportive learning environment:
What strategies have you found effective in overcoming student resistance in hands-on learning?
You’re facing student resistance to hands-on culinary classes. How do you overcome their reluctance?
Facing student resistance to hands-on culinary classes can be challenging, but you can turn their reluctance into excitement.
Students may resist hands-on culinary classes due to anxiety or lack of confidence. To counter this, focus on creating an engaging and supportive learning environment:
What strategies have you found effective in overcoming student resistance in hands-on learning?
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I think students need alot more encouragement from senior chefs, the harshness of the kitchen is frightening to a youngster. It starts from the top and the head or exec chef needs to lead by example.on how to coach and encourage the youth. We are there to impart knowledge in an environment that is hard and fast paced. Assigning them to the correct CDP who has the time and patience to uplift them. Also alot more emphasis at the culinary institute on what to expect in the industry
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Show them the value in the exercise. Learning is not completed until the application of that knowledge is practiced. Future employers will require it, their skillset will benefit from it, and their growth is dependent on it. A well rounded cook is one that has the know how and is one that is able to apply it in real world situations.
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One thing I find helpful is motivating cooks and chefs to keep them up speed to meet deadlines. I also include rewards when a task is well completed
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From my point of view, I see that the new generations tend to take pressure situations with greater fear and less risk. We must understand that cooking is a practice that is carried out day after day in the operation in order to perfect it, and even if we have all the theory in the world if we do not practice it, it is useless. We must encourage the incoming generations in the field to practice more and more each time.
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I've had this experience and have always done these: - Gather them together and we say a general prayer that resonates with all religions, the prayer is one of my cultures. It's soothing, calm and at the same time it's you speaking to God and to yourself. - To combat fear in them, we need to speak words of encouragement, calmness and reality to them. This helps them understand that the culinary industry requires you to face your fears and take that risk. - I'll then create a task based challenge and gifts to motivate anyone who practices and comes out best. You'll definitely see a gradual change, it's not rapid but continuously it does something to their subconsciousness. - Lastly, celebrate everyone and ensure to smile.
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Identify why they are resistant to fear of failure, lack of interest, etc. Encourage questions, celebrate small successes, and provide constructive feedback. Share your enthusiasm and experiences to inspire them. Use engaging demonstrations to highlight fun and creativity, easing them into hands-on activities. Break down tasks into manageable steps and provide clear instructions to build confidence. Have students work in pairs to reduce anxiety and make more enjoyable. Set Realistic and achievable goals which gradually increase skills and confidence over time. Recognize and reward effort and improvement. Show how the skills they are learning apply to real-world scenarios. Understand that change takes time.
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Identifying the resistance firstly and then working towards creating a welcoming environment. Further, promoting the benefits of hands- on sessions and the effect that it can have on learning. Will definitely incorporate flexible schedules and plan some perks and incentives for the students. Improvise the session with more creative, simplified and unique methods thereby making them more relevant and appealing.
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"Who hasn't screwed up? You learn through mistakes, and nobody has done everything perfect IN the first try. If not in a class, when do you get to make the mistakes?"
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I would cook for them and have simple things like a made from scratch biscuit or cheddar bay biscuits. Get them hooked with the one thing everyone has in common: eating. Start with simple tasks and simple recipes that allow mistakes. I have yet to meet students who would rather sit at a desk than cook with a small group of friends.
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Trust me it's the weirdest question ask ed ...one who practice is always the best and welcomed..culinary is just the game of practice and nothing else.
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