In this "Teaching Strategies for Culinary School Instructors: Preparing your students to rise above the competition after graduation," chef, educator and author Daniel Traster will walk you through teaching strategies for three different arenas—the kitchen/lab, the traditional classroom, and the independent home/online environment—and help students become better prepared to thrive in the culinary industry
Join Steve Partridge, President/CEO of Charlotte Works, and Dean Mary Vickers-Koch, with Central Piedmont Community College, and learn from their success with economic and community development in North Carolina. They will outline best practices and the ways they work together with employers, the impact of WIOA on their relationship, and how to best interface with the K-12 system and industry as it pertains to career pathways and talent pipeline. They will also discuss how they coordinate on economic development and business outreach efforts to better support employers.
In the virtual medium, great content can easily be sabotaged by a presenter’s low energy, irritating vocal qualities or general inability to engage and excite their audience. Whether presenting online to hundreds via webinar, facilitating a small virtual classroom workshop, or phone conferencing with team members and direct reports, the most effective training leaders and facilitators harness their virtual presence to authentically connect with the hearts and minds of others for maximum impact.