Knives and Fire ~ What Could Go Wrong: Management Strategies in the Culinary Classroom -Glenda Seward, Mid-Prairie High School Looking for ideas to help organize your culinary arts classroom and streamline management? This session will share tips and tricks for setting up and managing your lab/classroom, and supporting students in gaining real-world experience, confidence, and independence as they work and learn there. Topics include lab operating procedures, orientation, ongoing management, recipe management, lab work assessment, and curriculum. Attendees will learn time management strategies for improving work-life balance while working as a culinary teacher. Attendees will gain confidence in leading culinary lab experiences. Attendees will learn strategies for orienting students to the work in a culinary classroom setting.
