Micro Teaching - Halloween and Lunch By The Beach

Time is passing so quickly, especially during food lab sessions:)
Today is already the fourth group doing micro teaching!

Just to share with you some fun we had during our lessons :0 Enjoy!
3rd micro teaching group - Halloween  

This is the ghostly quiche Ms Liyana taught us :) Love it! Tasted so nice!

The word quiche originates from French.  It has a pastry crust and a filling of eggs and milk such that when it is baked it becomes a custard. As such, the coagulation of the liquid depends on the egg protein filling to set it into a custard. 

These peeps have been my good friends since poly days:) 

been three years, and still counting on!

lovely photo taken with the best of friends from micr teaching group:)

enjoyed every project we did together!

An intricate table setting set-up by group four! It was indeed a great efforts despite the errors. 

4th micro-teaching group - Lunch by the beach

I believed that each of us learnt different things that day. We could have gone through the same motion, but with different experiences received. 
For me, what I really brought back home was:

1. Importance of theory
We cannot teach without half-baked knowledge:)
Am certainly going to buck up on that and do more readings!

2. The way a teacher manages her lesson
Dr Mok mentions about having the students on the same flow as us. Our focus should not be on getting our food products cooked and well-presented and in the midst of it forgot or pay little attention to our students. If so, like what she said "We would have lost them,"
What she said daunted upon me. "If we teach, do our students understand?" I believe this could perhaps be the underlying reasons sometimes when students don't eat the food they make because its ugly. How can we do better as teachers to be?

What about you? What have you brought back home that day? :)