You're teaching a culinary class with demotivated students. How can you turn their feedback sessions around?

This is a great question. Culinary is not my expertise, as I am a sewing and craft instructor, but it seems obvious to incorporate the other senses into the scene other than just taste and smell, which is always stereotyped in Cooking. Try touch and hearing! For example, let your students feel a bouquet of fresh basil prior to smelling its fragrance. And point out the sizzling sound of garlic rather than just the aromatic glory. Teaching should always cover all senses to stimulate students to their greatest capacity.

I love to start with finding things we have in common. Finding out what they like and or wanted to even listen to in a class setting that's appropriate. Music with students is key.

To address demotivation, engage students directly by asking about their interests in the culinary field and their goals. This personal approach shows that you care about their aspirations and are there to support them. Tailor your feedback to align with their goals, making it relevant and meaningful. By connecting on a personal level, you can create a more invested and motivated classroom environment.

This generation is highly incentive based. So how can you as a teacher leverage their work requirements with incentives given. Show off the products sometimes then have it be a surprise.

Positive reinforcement is a powerful tool in your culinary class. When giving feedback, start by highlighting what students are doing well before discussing areas for improvement. This approach boosts their confidence and encourages a growth mindset. Celebrate small victories and progress to help students feel accomplished and motivated to keep learning and refining their skills.

Working in groups or on a device to where you have others chime in and support or teach a class. Give them a new voice to hear and educate them.

Transform feedback sessions into dynamic, interactive experiences by encouraging student participation. Ask students to share their thoughts on each other's work and ask questions. This peer-to-peer interaction promotes learning from different perspectives and fosters a collaborative atmosphere where students feel comfortable expressing themselves and taking risks.

Chatting with students while they cook and actually getting to know them has always been a huge priority for me. The model of my class gives me the opportunity to learn so much about my students and develop relationships with them which is so important to me. I always find something to relate to them and remember things about each student to make sure I ask about later. I make sure to ask about their weekend as well as anything else going on with them. They end up doing the same for me.

Help students grasp the real-world applications of their culinary skills by linking feedback to actual industry scenarios. Discuss how specific techniques or flavors are used in professional kitchens, or how their dishes could attract potential customers. By making these connections, students can see the value of their education, motivating them to strive for excellence.

Providing individual attention during feedback sessions can greatly impact students' learning. Take the time to understand each student's learning style and tailor your feedback accordingly. Some may benefit from visual demonstrations, while others might prefer written notes. Personalizing feedback ensures that each student feels seen and understood, helping to reignite their passion for the culinary arts.

Lastly, guide students to focus on their future goals and how improving their culinary skills is vital for success. Discuss potential career paths, the importance of continuous learning, and how they can apply their skills in the industry. By emphasizing the future, students may find renewed motivation to engage with feedback and see it as a stepping stone toward achieving their dreams.

One thing I have found helpful is student choice. Get them involved in their learning. Let them pick the recipes that are made in class. Ask them if there are any recipes they have always wanted to try. Letting them have some ownership in their learning has always been incredibly well received.