Wednesday, December 30, 2009

online learning

As I am sitting in the e-learning seminar, my mind goes to my blog - trying to figure out how best could I do to facilitate my teaching. There a lot of things that I need to explore especially the technical know how on IT. A lot of things that I need to learn however at this present moment I trying my best to provide my students some support and assisstance through this blog. Hope it will help my students who taking the Food Styling subject. On that note I do hope students will take this opportunity to browse through this blog. So, please give your comment on how to improve this blog, in term of content and approach.

Sunday, December 13, 2009

Techniques and Tips in Styling Grilled Steak

Careful and meticulous are the words in preparing this task. The task started up with looking for the best cut of steak – it can be a 'handsome looking' sirloin steak, rib-eyes or tenderloin or any cuts of beef that is 'perfect and good looking'. So your culinary skill is applied in finding a good ‘actor’ for this purpose.
What are needed for this task?
1. A nice cut of beef – sirloin, tenderloin, rib-eyes etc.
2. Iron rod or electrical grill marker.
3. Ruler.
4. Painting brush.
5. Sugar, caramel or soy sauce
6. Brown sauce / tomato / chilli / oyster sauce
7. Thickening agents – corn flour / wheat flour.
8. Selected vegetables
9. Potatoes or any starches.
10. Serving plate and cutleries
11. Printer syringe.
12. Props – according to the concept you want it to be. If you wanted to create a classical atmosphere a red wine with glass will be appropriate.
First, take a good and nice looking beef - portion size type will do. Put it on the back of a roasting tray. Make a mark on the tray alongside the steak at both side, using a ruler and a marker. Make sure the lines are parallel. Meanwhile heat up iron rod until it turn red (real hot). Press the hot iron rod onto the meat (or in other word brand the meat with the the hot iron rod) but do not press it too hard because it can cause a deep mark which does not present a real grill mark. Do it one at a time or the meat will stick to the rod when it turns cold. Do a 'x-cross' mark to give the meat a nice and perfect looking grill mark.
In a non-stick pan, heat up a little oil with a little bit butter and sprinkle with sugar. Let the sugar caramelized. Sear the steak and let slightly cook the meat surface (do not fully cook it). Do not over-cook it. Meanwhile, prepare the vegetable as an accompaniment to the steak. Choose bright color vegetables such as Broccoli, Carrot, Zucchini, Courgettes etc. Do not blanch it too long in hot water.
1. Put a bit of bicarbonate soda in the boiling water when blanching green vegetable. This will make green vegetable turn perfect green.
2. Add a bit of sugar and butter when blanching carrot. It will make carrot look crispy and shining.
3. Squeeze a bit of lemon juice or put a pinch of cream of tartar when blanching white vegetable such as cauliflower and white radish – it will make them looking nice looking white.
For the sauce, you may use brown sauces which are slightly thickened. Or you may also use oyster sauce which may resemble a brown sauce. Slightly thicken this sauce put some garnishing to it such as sliced cooked mushroom or crushed black peppercorn, this will give a body to the sauce. This is to resemble mushroom sauce or black pepper sauce, relatively.
Use your creativity and imagination before plating.
1. To put a sauce onto a plate you may use a syringe (syringe that are use to refill printer ink) and squeeze it onto a plate.
2. Or you may also use brush to brush a sauce onto a plate. This will give an artistic impression to you food.
3. To make your steak look stand-up. You may put a crumble aluminum paper behind it to raise the level.
4. Use brush to paint the steak with thick soy sauce. Look for uncooked spot and brush it.
Putting a sauce onto the plate using the syringe.
You may present it in many ways. Talk to your photographer on how you want your audience to look at it. A close-up, the finish whole dish (the whole plate) or may also seek advice from you photographer.

Food Styling Workshop , UiTM Penang

A workshop on Food Styling and Food Photography organized by the Faculty of Hotel and Tourism Management, UiTM Pulau Pinang was held on 9 - 10th December last week. I was given the responsibility to conduct the workshop. Participants of the workshop were lecturers and assistant lecturers of the culinary arts and foodservice department. The objective of the workshop are to give and share ideas on how the Food Styling Class / Course should be conducted, since UiTM Penang Campus will be offering the BSc (Hons) Culinary Arts Management, this coming July.Techniques, tips and ideas of how to present food for the camera are given to the participants. And some basic food photography techniques are also been taught - Alhamdulillah my little photography knowledge does help me a lot.
The workshop are conducted for 2 days, and breakdown into 2 session. The first day of the workshop started with a 2 hours theory - 'Introduction to Food Styling' and followed with a hands-on session. And, for the second day, 1 hour lecture on 'Identifying Props and Utensils, 1 hour lecture on 'Introduction to Food Photography' and followed with a hands-on session.

Participants were exposed to several techniques and tips in presenting food for camera. There were three hands-on task given. There were Roasted Chicken, Grilled Steak and Ice Cream (using Fake Ice-Cream as stand-in or an actor). Prior to the hands-on session, participant are given a brief introduction on how food should be presented, tehnicques were simulated using beverages, salads and crisps. Participants were also exposed on angle of shooting, lighting, and shadow in photography.
Detail pictures on techniques and tips will be posted later.

Sunday, December 6, 2009

More Photo Orang Asli.....

Here are some more pictures from our trip to the Gunung Benom Expedition 2009.

The orang Asli house at Kampong Berkoh............

Hassan, telling us his story about the history of the forest. "Do you know that in the past it is very easy for us to find food in the forest?" he said
"There are several type of tongkat ali, the one that has been commercialize is considered as second best to the orang asli. Let this secret of the forest be our asset to pass it to our future generation" said yufod with a smiling face.

Lompat of Cek Wong, Dr. Salim and me in the middle........

Ustaz yusof of Jah Hut orang Asli is very much concerned about the new generation of orang asli, religously as well as morally. There are too many negative influence need to be tackled. Is not easy to raise a family nowaday

Wednesday, December 2, 2009

The Orang Asli of Krau Wildlife Reserve

It was a very interesting outing for me early last November (8th - 12th), taking part in an expedition organized by Academic Science of Malaysia, Gunung Benom Expedition in Pahang. As we (Dr Salim and me) are interested to know how the Orang Asli prepares their food, how it taste and does their food helps them to keep healthy, so we took this opportunity to join the expedition.

It is really an eyes opening for me – the Orang Asli are full with hospitality, humble yet with great sense of responsibility to the mother nature and environment. Talking to them make me wonder, have we lost our so call eastern value.

Aziz, the Temuan orang asli works at the Institute Bio-Diversity (IBD), Krau Wild Reserve Office, Bukit Rengit. Friendly and jovial person, a Temuan from Selangor married to Cek Wong of Kuala Ganda.

Lompat from Cek Wong orang asli tribe, a shy but helpful.

Son to Edi Ahmad (an ex-soldier attached to Senoi Praaq unit in Pengkalan Hulu, Perak, a Jah Hut -picture below). Cant remember the boy name............

Edi Ahmad, Jah Hut orang asli demonstrating how to cook tapioca in a bamboo without using any water. The taste of 'ubi kayu' really out of this world. A very proud person and keen to shows the Jahu Hut jungle survival way of cooking.

A Jah Hut woman cooking the Jah Hut way, no oil, no santan purely using boiling method of cooking. Healthy way of cooking but lack in nutrition.

Tuesday, November 24, 2009

Crispy Flour Mix

Crispy Flour Mix - CrispyMix made out from mixture of OKRA Flour. The benefit of this CrispyMix - it will make your fry stay crispy for a long time at room temperature. INSYAALLAH this innovation will be competing at the IID2010, UiTM coming January 2010.

Most flour mixture in the market is based from wheat flour and there is a downside to this. The price of wheat flour fluctuates according to the production and the laws of supply and demand. Our country does not produce wheat flour to meet the local needs and this commodity has to be imported. When the market price of wheat flour increased due to whatever reasons, the local food industries which are dependent on imported wheat flour will be affected. They will have to raise the price of to wheat flour-based food items to absorb the extra cost and this increase will be passed on to the consumers. If the consumers are unwilling to compromise with the price increase and reduce or outright boycott the consumption of these food items, then the industry players will indiscriminately suffer losses.

In view of this scenario, an alternative to wheat-based flour could be produced. One such idea is the production of a flour mixture using Okra. Apart from reducing the over-dependency on wheat flour, we can give Okra some added value as to its usefulness. Okra
or popularly known in Malaysia as Lady Finger or in Malay known as ‘bendi’ can be easily found in South East Asia especially in countries such as Malaysia, Thailand, Vietnam, Indonesia and the Philippines. Okra consists of 90% water, 7% carbohydrate, 2% protein, 1% fiber and traces of minerals and vitamins, such as Vitamin B. It is rich in calcium and known as a source of pectin. Traditionally, it is believed that Okra can help to boost-up memory.

Okra-flour mixture is suitable for everybody. This invention will give Okra more versatility as a food item. It’s extended usage than just a mere vegetable will give okra a promising future and will help to stabilize this vegetable price in the market.

Product Advantages
· This product is a vegetable based flour mixture that is suitable for every one of all ages.

· It has an extra crispy effect on both shallow and deep-fried products and is highly suitable for seafood, chicken and vegetables. Long lasting crispy effect compared to any other flour mixture.
· Okra is inexpensive and is easily available all-year round.
· The best part of this product is the old, left-overs and tough Okras which have no
· market value as vegetables are used in the production of the flour whilst the fresh younger ones can be saved as vegetables.
· This definitely creates an added value for okras which are presently only used as vegetable in cooking, hence enhances it’s versatility in terms of it’s usage.

The novelty of this product is the use of inexpensive (cheap) and unwanted or leftover vegetables which currently have no value in the market. The process of transforming okra into flour for CrispyMix used tough, unwanted and leftover okra that are not suitable for vegetable cooking. Presently these vegetables (tough, unwanted or leftover Okra) are thrown away.

The significance of this product is apart from adding the value of the okra in terms of it’s usage and versatility, utilizing the unwanted leftover Okra which currently has no market value, can help boost farmer’s income by selling a product which is previously destined to the garbage bag.


One Sauce............

During the IID 2009 Ivention, Innovation and Design) competition held at UiTM 12 - 15th January this year, I sent 4 products:
1. Okra Thickening agent.
2. Okra Snack
3. Oriental Sauce - one sauce that suit all purpose of cooking, and
4. Blue Peas Jazzy Drink
Okra Thickening Agent, Okra Snack ann Oriental Sauce has won me a gold medal. While bronze for the Blue Peas Jazzy drink. Okra Snack and Oriental Sauce were then entered the ITEC'2009 competition on 15 - 17th May 2009, unfortunately it does not won any medal - probably, enrolled in a wrong category. But it is a great experience for me as it was my first attempt participating in national level - invention competition.
What I want to share with all of you is about the Oriental Sauce that I invented. The thing that spark the idea to invent the product is the word 'convenience'. One sauce that suit for all purpose of cooking. Either marinating, stirfrying, barbequing, grilling broiling, steaming or dipping - you can get it all from this sauce or should I rename it "ONE SAUCE" - it is an authentic original secret recipe made out of vegetables, meaning it is suitable for everyone - even non vegetable lover might be tempted to try. A taste and sensory survey have been done - 50%rated it as good , 16% very good and 5% rated as excellent for it taste. And I myself believed that this product can go very fat in the market. So....................................
For those investor who would like to commercialize this product, please contact me we can further discuss it.

The Okra Flour

Here are a write up on the product that won me a gold medal at the Bio Malaysia 2009, Kuala Lumpur Convention Center 17 -19th November recently.
Okra or popularly known in Malaysia as “Bendi” or Lady Finger can be easily found in South East Asia especially in Malaysia, Thailand, Vietnam, Indonesia and Philippine. Okra consisted 90% water, 7% carbohydrate, 2% protein and 1% fiber, traces of minerals and vitamins, such as Vitamin B. It is also rich in calcium. While traditionally Okra is also believed to boost-up memory.
Vegetable commodities are considered as the most volatile commodity in term of pricing. It price fluctuate almost daily. In Malaysia Okra may fetch the highest price of RM415.00/100kg and as low as RM214.00/100kg (FAMAXCHANGE – price forecast for month of January, February and March, 2008)). However, these fresh commodities are greatly influenced by weather, apart from other factors such as demand and supply. Due to this aspect, farmers need to play more roles to ensure the price stability of this particular commodity. One of the roles that farmers could play is to explore the other potential usage of that commodity, aside from it conventional and traditional purposes.
Commonly, young Okra is used as a source of vegetables in most of Asian cooking. While old and tough okra normally are discard or thrown away. This creates great losses to farmer since these old and tough Okra has no value in the market. Due to that aspect a solution are found to explore the potential of this old and tough Okra for better usage. Since Okra has a distinctive thickening value it have found out that the possibility of converting Okra into a powder form and used as an thickening agents. And at the same time the Okra flour can also be turned into snack.
Snack which are made from vegetable based flour suitable for everybody of all age.
Use inexpensive and easily available raw material throughout the year (unseasonal vegetable) – okra.
Creating versatility for okra uses.
An added value for okra which are presently only used as vegetable in cooking.
Using inexpensive (cheap) and unwanted or leftover vegetable which currently have no value in the market. The process of transforming okra into flour for Okra Snack used tough, unwanted and leftover okra that are not suitable for vegetable cooking. Presently these vegetables (tough, unwanted or leftover okra) are thrown away.
Help to boost income of farmers. Utilizing the unwanted leftover okra which currently has no market value, helps to boost farmer income.
Those interested to know more about the OKRA Flour please contact me at 019-6649369

Wednesday, November 18, 2009

It have been..............

Pheeew .............just couldn’t find time to really sit down and write (or probably I am giving myself an excuse). November seem to be a busy month for me, right from the start of the week. Busy with the examination, marking paper, research outing as well as competition – Bio-Malaysia (my product OKRA flour have been choosen to enter this competition – it won a gold medal at the IDD2009, UiTM, 17th - 19th November 2009). Know what, our research outing organized by the Academic of Sciences Malaysia (ASM) have been a very interesting one. Dr Salim (my colleague) and me are looking into the Orang Asli cuisine – so we quickly agreed when we got an invitation from MSA for the Gunong Benom Expedition 2009. A lot of interesting things happened – Cooking the Orang Asli style really different, the ingredient, method, flavouring, and taste. I have taken quite a number of picture – will share with you later. Okay got to chow now will keep update, INSYAALLAH soon.

Thursday, October 1, 2009

Here are some goodies from the Food Styling Class...........

It have been quite sometime since my last update. Just could not fine time to update this blog. My apology to those who might have waited for a latest update. Okay here are some photo from my Food Styling classes for you to browse through....................

Monday, August 17, 2009

Styling a Roasted Chicken

Fully cooked or roasted chicken may not look tempting or "gorgeous" in photo. So you need to 'styled' it in order to make it look good and nice in a photograph. Here are some tips and technique you can apply when styling a roasted chicken. The breast of the chicken should look plump, so what you do is stuffed it with aluminium foil. Why aluminium foil? Because it can be shaped easily and will not be out of shape when roasted. Be sure to stuff the chicken firmly, shape up the chicken breast. Then use a pin to secure the opening. As for the wings push it clode to the body and pin it. Take a thread and tie up the leg. After you are pretty sure of the shape that you want it to be, put on a roasting pan and put the chicken in a preheated oven at a temperature of 180degree C. Not for long just for ashort while to slightly cooked the skin. The reason why you would want it slightly cooked is to enable you to brush the chicken with caremel to give a 'roasting' effect. The caramel stick better onto the skin if it cooked. Apply the colouring to the chicken to imitate a cooked roasted chicken colour (completion). For that purpose you can use chinese caramel sauce, thick soy sauce, oyster sauce, light soy sauce etc. Please make sure you brush or 'paint' it with a good colour tone. Thinner part and part that are expose direct to the heat will be darker compare to a thicker part or further from the heat.

Before plating the chicken be sure to remove any pins or thread that might be obvious in the photo.

Tuesday, August 11, 2009

A Chef or a Stylist

From 11th – 14th August Kuala Lumpur are stormed by Chefs all over Malaysia battling in the Salon Culinaire Competition, concurrently held together with Food Hotel Malaysia Exhibition at the KL Convention Center. Most Chefs in Malaysia and food enthusiasts might not want to miss this event. This is where Chefs show their talents after working hard in workplace. And this competition is not an easy task. Only Chef with ‘mentally and physically ready’ takes the challenges. Several categories are contested from the apprentice right to the senior open. It is a great event that most of culinarian looking forward. Apart from competing Chefs takes the opportunity to meet fellow culinarian friends to change ideas and culinary stories.
One of the categories contested on the first day of the event is the ‘Appetizer Display’. These are some pictures that I would like to share. What do you think? Do you think they are Chef or Food Stylist?

Wednesday, August 5, 2009

Contructing sandwich for the camera

Preparing the french bread. Choose the best bread you can find and turn it into an "actor". If it need a touching up........brush it with a thin diluted glycerin to give a slightlty shinning effect as well as to make the sesame seed stick to it.

Contructing the sandwich, toothpick are used to level the sandwich. Gracefully arrange the lettuce and turkey ham on place, spray the lettuce with a diluted glycerin, to make it look moist and fresh.

.........and presenting the sandwich for the camera. Be sure that you shot at the angle that you want it. For this type of dish an eye-level or slightly 15 - 20degree angle are appropriate.
..................does it look tempting or made you drool?

Friday, July 31, 2009

Student works....................

These are some students work on food styling........................ what do you think?

Wednesday, July 29, 2009

What does food stylist creates...........

Most people probably are unaware of the level of thought, effort and care that goes into the work of a food stylist. It really takes a lot of effort to compose the idea and concept into a plate. Creation is just not for the sake of creating. Food stylist need to transform and translate the concepts and ideas that are agreed upon with the client to be presented in a more harmonies and photogenic manner, so it look good as it is intended to be. Remember a good tasty food should not only taste good it must in the first place - "look good". Food stylist need to engaged with the act of composing, or in the other word putting and arranging a whole combining parts of particular product – it is a work of art so as to form a unified and harmonies presentation. As this is important because food do communicate, so it the responsibility of the food stylist to create a food that is communicating positively to its audience.

Sunday, July 26, 2009

Introduction to Food Styling

Do you know why food photograph look almost perfect, tempting and deliciously irresistible? Probably some of you may have heard about food styling. It is the arts and sciences to make foods look beautiful for photos in magazines, cookbooks, and advertising. Food Styling usually referred to the act of styling food, so it look goods (deliciously which it is suppose to be) in a photograph or film. The preparation, or in a more specific word “styling” of food can be involved as deceptively simple as shopping for a nice looking or in other word perfect apple to as extreme as re-creating an elaborate spread of banquet dinner function. The task of creating appealing images of food is not an easy process. Arts, sciences and patience are fundamental apart from a good foundation knowledge and skill of culinary skill is a must.

Here is a photo of a simple grill sirloin steak that have gone through a process of styling - a basic technique taught at foundation program of Food Styling class.

Saturday, July 25, 2009

Food Stylist...............

Most person who are interested in the Culinary Arts choose to work in the kitchen as a Chefs. either at hotel or restaurant or some probably ended-up as a R&D Chef in a food processing factory. However there some Chef (only a few bunch of them) choose to work in an unusual culinary careers - the Food Stylist.

So, what does a Food Stylist do?
Food stylists combine culinary arts and sciences, skills and knowledge to prepare food for the camera for cookbook and advertising photographs, labeling, packaging, television commercials, and scenes in movies. Food Stylists are a person responsible to make food looks freshly made and appetizing in front of a camera to make it look not just another photo. A basic knowledge in Culinary Arts especially with a formal background in culinary qualification is considered as a must to become food stylist, as the job requires extensive knowledge of how food acts, both aesthetically and scientifically. In Malaysia there are hardly any Chef that are seriously considered Food Stylist as a is still long way to go.

Here are some photograph to share with all of you.

Tuesday, July 21, 2009

Introduction to Japanese Cuisine

My second book Introduction to Japanese Cuisine which is written in Bahasa Malaysia with a title"Pengenalan Kepada Masakan Jepun" is out early July 2009, published by UPENA (UiTM). This book is dedicated to those who appreciate Japanese foods. Those who are looking for halal foods, this book give guideline for substitution of the non-halal ingredients. For example the usage of Sake and Mirin in Japanese cuisine are replaced with halal ingredients. And for ingredients which are difficult to find locally a substituion are suggested. Hope this book will give some benefit to those who love cooking and enjoy eating Japanese foods.

Presenting the pancake

The creative process begin with................

preparing the syrup for pancake, right consistency and right texture and............

pancake in the making...............

assembling the pancake

Presenting a pancake not an easy task.....................and my phtography skill is still a long way to go.

Monday, June 29, 2009

Food Styling Photo

Here are some photo from my food styling class. The food product are prepared or should I say styled by the student and shot be me.

Thursday, June 11, 2009

McDonaldization vs Tomyamization

"Dari Perlis sampailah ke Sabah kita sudah merdeka" this is a lyric from a patriotic song that will always be on air come August. Literally it translate "We are independence from Perlis right to Sabah". It is true that we are an independence nation in a true sense? .............I'm not very sure.
Take food for instance! Do we really free from any influence? Just take a look at the stalls and even restaurants that can be easy spotted in every corner of our homeland, that are though to be offering local foods........ unfortunately most of them are offering Thailand menu (Southern Thailand to exact, infact some of Mamak Restaurant now offering Thai menu). Lately, it seems that Thai foods has become one of our eating habit. Tomyam has been too close to our taste buds and at our heart. I guess the new generation of Malaysian are familiar with dishes like Tomyam Gung, Paprik, Somtam and many more Thai dishes compared to the local Asam Pedas, Kari Kepala Ikan, Sambal Belacan, Gulai Tempoyak. And this phenomenon I might considered as an assimilisation of Thai foods in our culture which is known as Toyamization. While at the same time we are too, been influenced by the western fast food phenomenon like Beef, Chicken and Fish Burger and Fries that is known as the McDonalization. My question is so where are our food is heading?

My first book..........

I have written my first book about restaurant business in Bahasa Malaysia – Pengurusan Pemasaran dan Operasi Restoran: Panduan untuk Pengusaha Restoran in 2006 published by UPENA, UiTM. The intention of the writing is to give a detail description and explanation on how restaurant should be operated. Those who are having intention to open up a restaurant business with no background and concrete knowledge are encourage to get hold of the book. INSYAALLAH it will give you some idea what the business is all about – particularly in the aspect of marketing and operation.

Wednesday, April 22, 2009

Food Styling

Here are some food styling photo I would like to share with you. One of the subject I teach is HTC640 - Food Styling, in this subject students are taught the concepts, ideas, techniques, methods and problem of presenting food in an appealing manner. Buyer behaviour theory, food presentation, problem solving, understanding color, shadow, lights, graphics and visual appeal are also discussed. Plus some basic knowledge on photography - food photography to be precise.

Foods are presented to appeal to eyes of the client ....... a food stylist has to know what outcome he/she want.

Thing to Ponder - the tortoise and the rabbit

The moral of the story is not as simple as we always thought we know since we are kids!!!!
Once upon a time a tortoise and a rabbit had an argument about who is faster. And lastly they decided to settle the argument with a race. They agreed on a route and started off the race. Being known as a good runner, the rabbit shot ahead and ran briskly for some time. Then seeing that he has already far ahead from the tortoise, thought he'd sit under a tree for a short rest before continuing the race. He sat there and soon fell asleep. While the tortoise, being known as a slow animal, struggling and ploddingly overtook the sleeping rabbit. And soon finished the race - and emerged as a champ. The rabbit woke up and realised that he'd lost the race.

The moral of the story is the slow and steady wins the race (this is the version of the story that we have all grown up with. Don't all of us?)

BUT, have you hear about it all. The story continues...................... The rabbit was very disappointed at losing the race and he did some soul searching. He realised that he lost the race only because he had been too confident (overconfident), careless, arrogant and lax. If he had not taken things for granted, there is no way the tortoise could have beaten him. So he challenged the tortoise to another race.

This time, the rabbit take no chance - he ran and ran without stopping from the start to the finish line. He won the race leaving the tortoise far far away behind.

The moral of the story?

Fast and consistent will always beat the slow and steady.

The conclusion.................

"Fail for the first time doesn't means you are a losser. Learn from it and you will make the way to success"

It good to be slow and steady, but it's better to be fast and consistent........ So what do you think?

Tuesday, April 21, 2009

Teaching Philosophy

My teaching philosophy derived from my inspiration toward teaching. I believe that a best teacher is a coach who understand him/herself and at the same time understand their students. Meanwhile he/she must also be able to create a right learning environment, which helps to foster and nurture knowledge of students.

"Failure will open up more doors to success if you fail to understand the meaning of giving up"

Introduction to my world of teaching

I believed that students should derive long-term benefits from their time in classes by continuing to grow and develop. Rather than supply students with static facts, I believe that I will serve them better by teaching them how to define a problem, how to decide what they need to solve, how to find and evaluate new information, how to recognize their limits, and how to be prepared both for change and to change. I prefer to involve students in a creative thinking process. This might be a difficult teaching issue, but an important aspect of learning, are the ambiguous, uncertain, and sometimes contradictory nature of real problems..............due to that aspect I continue to learn from experience, colleagues, and from the literature about the dynamics of teaching and about my discipline so I can improve my effectiveness as a coach.
I see teaching as great fun and hard work, (as well as work smart), and the combination of both that drive up my spirit. I will always try new approaches and continuously revising to more effectively guide the students. I constantly and continuously reassessment, updating and adjusting of both course content and presentation - finding for a more effective ways striving to challenge my students to achieve their optimum potential. As a coach it is always be a joyful moment to see best student excel, an average student completed their assignment well presented and better crafted which they thought impossible and lesser student perseverance when they thought they could not make it.