Layla Xholi on LinkedIn: Hi! My name is Layla, I am a mechanical engineering major. I am from… (2024)

As a lifelong lover of learning, I am a keen observer of what makes a good teacher. When I started the intensive course at Ballymaloe Cookery School a few weeks ago, I was curious about the teaching of cooking. How would it differ from regular classroom or academic learning? And how do you teach practical skills and impart theoretical knowledge to 50 people from 12 countries, aged between 18 and 75, with wildly different levels of culinary ability?Well, the short answer is that the principles of good academic teaching are exactly the same in cookery school.Read more on my latest Tancurean post, and catch up on other recent posts ...https://rb.gy/t048j

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नमस्कारFew of the points want to rise and share to all the hospitality academicians, scholars and educators:just try to recall Bloom's Taxonomy a. Do we feel that curriculum must be designed according to the objectives of the course curriculum and expected level of outcome.b. Can we have planning and operation level questions once we talk that this particular subject is Foundation of particular subject for example planning of a kitchen when the student is enlightening himself or herself with foundation course in food production.c. Setting of a course and question paper must adhere Bloom's Taxonomy.d. Pre-requisite qualification of a student needs to consider in design....to be contd....

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The Art of Perfecting Salmon at Royal Nyborg SmokehouseFor me, it’s always been about the product. The fish. How exceptional can we make it? How can we strip away the noise to reveal pure, simple flavors? Salmon, salt, and smoke—a harmonious symphony of taste. Sophisticated simplicity.This process is far from simple. It’s about learning and refining continuously. Three years in, I’m still perfecting, still tweaking. It’s a journey of education, for myself and for others.People may not be interested in the intricate details, but they care about the taste, the experience. This is the core of what we do. Focus on the essence and savor the flavor.Royal Nyborg Smokehouse. Taste the difference.

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Learning vs TeachingVideo transcript."I hold a B.Com degree. After my graduation, I spent about 5-6 months working for a company. My father has been in the catering business since when I was young. So, I spent most of my childhood playing in the kitchen.Cooking never seemed complicated to me as I used to learn playfully by spending a lot of time in the kitchen overlooking various chefs preparing diverse dishes. So, I became fascinated with cooking from a young age.Realizing that I wasn't finding the job fulfilling, I decided to follow my childhood passion to run my father's catering business to propel it to the next level."The link to the full video is available in the comment section.Do you think the gentleman in the video will ever worry about work-life balance?How did he become a chef without going to a college that offers hotel management?How much children are learning through observation?When do the children believe it is their idea to learn?Does it require a great deal of effort and cause stress for children when they are being taught right, left, and centre?Does learning through observation make the learning effortless?#letsexplore

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Formative assessment is checking students' understanding during learning to improve teaching and learning. It's like getting feedback while cooking to adjust the recipe.

Sarah, a gifted baker who also taught science at a high school. Her students loved her for making even the trickiest science experiments fun (like erupting volcanoes and growing colorful crystals). One day, a shy student admitted their dream of opening a bakery but feeling lost about the how-to's.Touched by their passion, Sarah offered to teach them after school. Soon, her kitchen became a happy place for future bakers, filled with flour-covered faces and the delicious smell of fresh bread. But balancing her day job and extra lessons became too much.Discouraged at having to turn students away, Sarah had a brilliant idea. "Why not create an online class?" she thought. But then she doubted herself. "Who would want to learn from a small-town teacher?"Taking a deep breath, Sarah started simple. She filmed a free video explaining the science behind perfect croissants, sharing her fun baking stories along the way. To her surprise, the video went super popular! Bakers from all over loved her engaging style and scientific approach.Excited by this response, Sarah poured her heart into her first online course, "From Burners to Baguettes: The Science of Baking." She priced it reasonably, focused on clear explanations and fun visuals, and even included a live Q&A session for personalized help.The course launch was a huge success! Students from all backgrounds enrolled, from home bakers to professional chefs. Sarah's passion, combined with her talent for explaining complex things in a fun way, resonated with everyone.What can you draw from Sarah’s Story as an Aspiring Course Creator. I’d love to share mine: 1️⃣Passion is Your Secret Ingredient: Share what you truly love, and your enthusiasm will be contagious.2️⃣Start Small, Dream Big: Don't wait for everything to be perfect. Take a small step, like Sarah's free video, and build from there.3️⃣Community is the Sweetener: Building a supportive community around your course keeps students engaged and motivated.4️⃣Focus on Value, Not Just Income: When you prioritize transforming lives, success follows naturally.Inspired by Sarah's story? We can help YOU create your own online course success story! Sign up for our FREE course creation guide and unleash your inner teacher!#Coursecreation #Coursecreators

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LESSON FOR KIDSReading Comprehension Practice with Questions to AnswerLearning Vocabulary (PLACES)https://lnkd.in/gx3pptcP

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Cooking onions before garlic makes them taste sweet, not burnt.Wiring a car after building the body ensures a right fit.Previewing a lecture before class helps you learn more; learning material before doing flashcards reinforces more.Sequence matters as much as the actions.

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A snapshot of how brilliant my job is .

Changes in curriculum has allowed Hong Kong students to take more electives. At the top of the list are Patisserie and Cafe Operations along with Western Cuisine.https://lnkd.in/dQbjWBi#educationalconsulting #schoolplacementhttps://lnkd.in/gijjHSw6

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