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TELL ME ABOUT YOU
This information helps me get to know my students - so that I can help to make the class more relevant and interesting to you.
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- What is your grade level?
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- How did you get here this morning?
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- Will this be your normal mode of transportation to school?
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- Have you ever had a paying job?
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- Are you currently employed (have a job)?
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- Where have you worked? (Write N/A if never employed)
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- How do you get to work?
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- How many hours a week to you work?
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- What do you do at work?
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- Do you cook at home?
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- Do you help with the dishes on a regular basis at home?
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- Do you help with shopping for your family's food?
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- Who prepares most of your meals?
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- What do you like to cook?
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- What are some things you like to eat?
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- What foods do you dislike?
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- If you have food allergies or medical conditions (diabetes) what foods can you not eat?
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- If you own a cookbook, what is the name of it?
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- What is your favorite subject?
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- What is your least favorite subject?
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- What kind of homework should we have in this culinary class?
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- In your future, describe your dream job?
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- Do you like to use a computer to complete assignments?
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- Do you like to draw or create things?
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- Are you involved in extra curricular activites? (NHS, band, sports, drama, boy scouts, youth group, church, etc...)
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- What kind of extra curricular activities are you involved?
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- Would you like to be involved in a culinary club after school (C-CAP) and participate in culinary competitions?
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- List some of your hobbies and special interests...
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- What are you plans after graduation from high school, do you plan on going to college, trade school, get a job, etc?
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- What is the name of your high school?
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- Do you know anyone in the food industry that might like to be a guest speaker? If yes, who or what do they do...
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- What television cooking shows do you watch? (Iron Chef, Rachel Ray, Matha Stewert, Emerile.... or none)
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- Name a movie that demonstrates how to cook something? Such as beef bourguignon in Julie and Julia. We may be able to use some segments as demonstrations.
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