We are both currently working in adult education, A major trend that came up during our call was online learning. An increase in learning online was prompted by the pandemic in 2020, as classes were forced to transfer curriculum to online platforms to ensure a continuum of education.
In Tina’s field of culinary arts, this proved to be quite difficult as culinary requires practical skills. Dental assisting was very similar and both handled the situation much the same. With a lot of hard work, both departments were able to make the information accessible through their educational platforms for students to continue learning at home. Tina and I both agree that online learning is becoming increasingly popular to ensure access to information for those with families, working full time, or with prior commitments or needs. With the added difficulty of evaluating practical skills. Work-integrated learning would be an alternative way to evaluate these skills outside of the classroom, whilst having experienced professionals in the field signing off on skill-based requirements.
Aside from the classroom Tina and I both still have a passion for our initial careers. Tina informed me, St. Lawrence, a French restaurant in Vancouver, has just received a Michelin star! Congrats! Tina was ahead of the trend and was able to visit it before it gained its newly found fame. During my next visit to Vancouver, I will be sure to check it out upon Tina’s recommendation!
Tina informed me that as culinary trends cycle, she is definitely noticing a trend with whole food, and plant-based diet culture. With every new year comes a new diet. Let’s think back… It’s January 1st and we are all running to the gym and meal-prepping our new whole-food meal plan. At least we can read the nutritional label clearly! … Does this sounds familiar?
Check out the restaurant here!
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