The value of a three-legged conversation is that you can make some statements or ask questions that prompt students to think about the topic they are raising, and you do not have to completely answer the question in one meeting.
By Dr. Fred Mayo, CHE, CHT
Last month, we discussed ways to begin a semester by making our students feel special; this month and for the rest of the fall, we will talk about ways to help them learn to take charge of their education and their lives. This month will focus on the strategy of the three legged conference.
Students Taking Charge of Themselves
One of the important goals of any teaching situation is promoting creative and critical thinking. However, we often apply it only to the subject matters that we formally teach and not very often to helping students become better industry professionals and better persons for several reasons: There is not enough time in class, these subjects are not part of the curriculum, and most of us never learned how to teach about professional and personal development.
When you stop to think about it, helping our students to build their decision-making skills is a great goal, and one that many of us in culinary and hospitality education have adopted, even if only on the edges of our teaching. After all, helping our students to become better professionals is an important part of our commitment to them and a unique aspect of culinary and hospitality education; other fields do not care so much about that aspect of their students’ lives. If you want to commit to this goal, there are several strategies; the easiest is using the three-legged conference to promote their thinking about themselves.