Don't Be Sheepish About Lamb
MATC’s John Reiss takes instructors on a lamb tour from farm to table and everything in between.
By John Reiss, Milwaukee Area Technical College, CEC, CCE and TheCulinaryPro.com
Watermelon: Vegetable in Disguise or Misunderstood Fruit?
Fifth generation watermelon farmer, entrepreneur and agribusiness student Jessie Wiggins knows all things watermelon.
By Thomas Smith
Getting Back (or Going Forward) into Metric
Teaching the base 10 metric system to students with confidence and the right tools.
By Chef David Pazmiño of Newbury College
First Class Game Reveals an Understanding of Pride and Cooking Passion
Playing the game What Would Your Last Meal Be? reveals much about students and their background while teaching a valuable culinary lesson.
By Adam Weiner, JD, CFSE
Launching Students on the Right Foot
Chef Paul Sorgule defines critical attitudes that help students succeed from day one through graduation and beyond.
By Paul Sorgule, MS, AAC
Use Clear Criteria and Methodologies When Evaluating PowerPoint Presentations
Dr. Fred Mayo explains the three major methods for presentation evaluation: self, peer and professional. An added bonus: ready-made student evaluation form.
By Dr. Fred Mayo, CHE, CHT
Online CIA Master’s Degree Caters to Professionals Interested in Advancing Culinary Knowledge
The Culinary Institute of America (CIA) introduced a primarily online executive-format master’s degree examining the business of food. The Master of Professional Studies (MPS) in Food Business allows working professionals to devote time to advancing their careers and businesses according to their schedules.
Restaurant Week Meals Fund Scholarships for Culinary Students
Grand Rapids Community College’s(GRCC) Secchia Institute for Culinary Education works with more than 60 local restaurants to create a unique Restaurant Week experience. Diners are offered special menus at local establishments, including an exclusive "Chef's Choice" option, with $1 of each meal going into a culinary scholarship fund.
