https://padlet.com/tinaolcott/culinary2 en-us 2021-02-03 18:56:35 UTC 2021-02-05 00:36:29 UTC hello@padlet.com https://padlet.com/tinaolcott/culinary2/wish/1166533747 Balance teachers with courses, especially if we grow. Ideally one teacher for culinary/advanced and one for intro...but what we have now works except that intro classes are typically 25-30, which is difficult for cooking labs]]> 2021-02-05 00:21:05 UTC https://padlet.com/tinaolcott/culinary2/wish/1166533747 https://padlet.com/tinaolcott/culinary2/wish/1166539017 Students meet first-year culinary school level competencies in culinary arts; success in HEAT-sponsored and FCCLA competitions; increase numbers in Food Manager Certs, increase students who take advanced culinary]]> 2021-02-05 00:23:52 UTC https://padlet.com/tinaolcott/culinary2/wish/1166539017 https://padlet.com/tinaolcott/culinary2/wish/1166552722 I think that addressing class size issues for Intro would allow for more engaging and hands-on activities which would improve promotion and retention in the program; increased visibility on campus??]]> 2021-02-05 00:30:56 UTC https://padlet.com/tinaolcott/culinary2/wish/1166552722 https://padlet.com/tinaolcott/culinary2/wish/1166561905 ??]]> 2021-02-05 00:35:37 UTC https://padlet.com/tinaolcott/culinary2/wish/1166561905