I have over 10 years of experience teaching commercial baking techniques in both classroom and hands-on settings. I have a deep understanding of the industry and am able to effectively communicate and demonstrate various baking methods to students.

I make it a priority to stay current with new baking trends and techniques by regularly attending industry conferences, workshops, and seminars. I also have a network of professional bakers and chefs that I consult with to stay informed about new innovations in the industry.

I believe that every student learns differently, so I make sure to incorporate a variety of teaching methods in my lessons to cater to different learning styles. I also make myself available for one-on-one instruction and regularly check in with students to assess their understanding and adjust my teaching methods as needed.

One successful project I completed with my students was a collaborative bake-off where small groups of students created their own unique pastry dish. They had to present their dish to the class and a panel of professional chefs, who provided feedback and picked a winning dish. This project not only taught the students about teamwork and presentation skills, but also allowed them to showcase their creativity and baking skills.

I place a high priority on food safety and sanitation in my classroom. I ensure that students are properly trained on food safety and sanitation practices, such as proper handwashing and cross-contamination prevention. I also regularly check and maintain equipment and the classroom environment to ensure they are clean and safe for food preparation.

I evaluate student progress through a combination of in-class participation, assignments, quizzes, and final projects. I provide regular feedback to students on their progress and areas for improvement. I also make myself available for one-on-one meetings to discuss progress and provide additional support if needed.