Earn 15 ACF continuing education hours as you explore ranching; cattle feeding; beef processing and grading; and beef fabrication and distribution with Agri Beef’s new online program.
Culinary educators are in the perfect position to refocus how students approach adding salt to any dish.
Whole grains, watermelon and mango create dishes that are healthy and beautifully layered flavor bombs.
Salt and sodium are often used interchangeably, but are they the same thing? Not exactly. Let’s shake out the facts.
Dr. Fred Mayo discusses tactics to objectively grade writing assignments for instructors and students.
THE NATIONAL PORK BOARD “Be Inspired” COOKING COMPETITION 2017
Idaho Potato Commission Innovation Award 2017
Innovations in the use of Social Media
More than likely our students are glued to their mobile devices for not only social purposes but also for class assignments, research, ideas, information, and general all-around communication.
CAFÉ/KENDALL COLLEGE GREEN AWARD for 2017
The annual CAFÉ/Kendall College Green Award is the first national award to recognize secondary and postsecondary culinary-arts, baking/pastry and hospitality-management programs for their commitment to sustainability through the innovative ways in which they teach sustainability.