In planning training sessions, what physical factors should be considered?

Whether training is to be conducted on site or off site, the facilities should be satisfactory:
 If the room to be used is too warm or too small, a poor instructional climate
will result.
 Is lighting adequate? Can the room be darkened to show visuals, yet still allow
participants to take notes?
 Is the required audio/video and demonstration equipment in working order?
 Is there a writing board or flip chart available with marking pens or chalk?

Training sessions that begin correctly, in a positive environment, generally have a better chance
of finishing well than those that start badly. If the first training session begins properly, the chef
trainer will feel good about the session and much more learning will probably take place. First
impressions can be long-lasting ones, and the first training session sets the tone for the rest of the
training program.

Helped a lot