Layla Xholi
Mechanical Engineering Student at The City College of New York
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People are often surprised to find out I used to be a pastry chef. The learning curve was steep but a lot of the skills I have learned in the kitchen transfer to my new career. Both are male-dominated environments. Both require working under pressure while respecting deadlines without ever sacrificing the quality or accuracy of the end product. It's in the kitchen that I have learned to manage stress and organize myself. It's also in the kitchen that I have learned the value of hard work and perseverance.While I take credit for all I have accomplished I must thank all my professors and advisors at LaGuardia Community College who have enabled me to thrive and guided me to this day.I hope you will enjoy reading this piece as much as I enjoyed writing it :) https://lnkd.in/eWhhMTGH
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Reem Jaafar (PhD, CSM)
Elevating Leaders & Expanding Opportunities | Advocate for Accessibility | Researcher| Maxwell Leadership Certified Coach, Trainer & Speaker | DISC Trainer| Director of Research the Queens-STEM Academy|
4mo
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This is amazing Layla! I didn’t know you were French (I attended a lycée français) back in lebanon, and the system - as it used to be- tended to weed out the promising potential of people like you. Do you have kindle or audible? I would love to send you a copy of Adam’s Grant new book “hidden potential”, it will allow you to put perspectives to your potential and the path you have traversed thus far to discover what you can do (here I am pushing back against the idea that some people are “naturally smart”)
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Nick Russell
Marine and Coastal Environmental Science and Policy
4mo
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An incredible path you've made for yourself indeed. I couldn't agree more that the Professors at LAGCC are critical links in revealing that studying/working in STEM is a process of self discovery and determination. I'm endlessly grateful for this. Cheers to your determined pursuit of curiosity Layla!
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Evelyn De La Rosa
Electrical Engineering Student at MIT
4mo
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You are so incredibly inspiring
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Nathan Hosannah
Always looking for the art in STEM, and vice versa...
4mo
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🔥🔥🔥
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Tania Hudson GAICD
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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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Dr.Tarun Bansal
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Ganesh Kumar Sreenivasan
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Phạm Thanh Chương
GV TIẾNG ANH. SỐ TÀI KHOẢN AGRIBANK: 4306205566168 ( PHAM THANH CHUONG ). PHONE: 033 285 2763.
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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.
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Samson Adeboye
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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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Jake Ngujo
Primary/Secondary School Teacher
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LESSON FOR KIDSReading Comprehension Practice with Questions to AnswerLearning Vocabulary (PLACES)https://lnkd.in/gx3pptcP
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Dylan Pietrantoni
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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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Frances Hydes
Career Lead at Liskeard School & Community College
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A snapshot of how brilliant my job is .
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go! educational consulting
2,410 followers
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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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