![Three-part Capstone Project Pulls Together a Culinary Education](/media/k2/items/cache/77d41a129d74e29e4f733c7ad4919db4_Generic.jpg?t=20190401_152124)
Three-part Capstone Project Pulls Together a Culinary Education
End-of-year project summarizes recipe development, math, pricing, ordering, written and oral presentations, teamwork, and cooking skills.
By Chef Adam Weiner, JD, CFSE
End-of-year project summarizes recipe development, math, pricing, ordering, written and oral presentations, teamwork, and cooking skills.
By Chef Adam Weiner, JD, CFSE
Strategies for encouraging positive attitude include illustrating case studies, demonstrating a positive attitude yourself and sharing quotes about the value of a good outlook.
By Dr. Fred Mayo, CHE, CHT
Eight CAFÉ awards offer cash prizes, free conference registrations and peer recognition. Don’t miss this professional opportunity.
By Lisa Parrish, GMC Editor
Consumption of imported seafood is on the rise. Working with distributors allows chefs to source sustainable seafood when placing orders.
By Lisa Parrish, GMC Editor
The culinary arts discipline of the NAACP’s Afro-Academic, Cultural, Technological and Scientific Olympics provides an opportunity for students to pursue dreams of becoming a professional chef.
By Thomas Smith
A group of MSU Denver students and their adviser traveled on a study abroad trip to Mexico and discovered just how varied food safety standards are around the world.
By Lisa Parrish, GMC Editor and
Kori Dover, Metropolitan State University of Denver
Dr. Fred Mayo discusses evaluating students’ customer service skills by determining precise skills to assess, evaluation approaches, and methods to effectively communicate feedback. An added bonus: an online rubric.
Dr. Fred Mayo, CHE, CHT
Provide budding cooks with a reality check about how becoming a chef is more than just cooking well.
By Adam Weiner, JD, CFSE
Create a compelling brand that adds tangible value by offering students a culinary education that is inspiring, unique, current and future-oriented.
By Paul Sorgule, MS, AAC