Global Gourmet Spring 2017 - (copy)

This is the point in the marking period where we need to reflect on what we are doing and adjust as we go! Please answer these questions below so that I can accommodate any requests.

Name


  1. Working in a collaborative environment can be beneficial as well as challenging. Please list one POSITIVE aspect of working collaboratively in your kitchen group.


  1. Working in a collaborative environment can be beneficial as well as challenging. Please list one NEGATIVE aspect of working collaboratively in your kitchen group.


  1. Do you like the structure of the class: 15 minutes of instruction/video demos followed by time to apply the skills?


  1. Would you like to see more instruction with the recipe? For example, would you like to see a live demo?


  1. Please list any thoughts or suggestions to make the class more productive and beneficial to you.