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a question for all culinary educatorsPosted by krister bjorn on February 17, 1999 at 21:43:16: What i really want to know is, how many of you other educators out there have to deal daily with the problem of students who can not absorb/process----really learn information from reading alone? I know that this is not the only method of learning but it seems to be a simple pre-requisite for those aspiring to well-paid chef jobs where the chef must act as a manager of resources, human and otherwise, and deal with intelligent, articulate people in a pleasant and professional manner. Yes, yes i know there are indeed many exceptions to this rule. As for me, i am constanly stumped by this at the high school level. And the only way i have found to do this, is actually take time to teach writing and reading skills. (this of course is an acceptable part of the curriculuma at my level) so how is it?
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