Mayo’s Clinic: Using the Syllabus
Dr. Fred Mayo discusses strategies of keeping your syllabus alive (and referenced) throughout the term.
The Buzz About Honey
Honey is trending from beehive to the bar. Learn about honey as an alternative sweetener in cocktails and non-alcoholic drinks.
Sullivan University National Center for Hospitality Studies Students Earn Five Gold Medals
A trip to the American Culinary Federation “Pastry Live” competition in Atlanta was a major success for Sullivan University Baking and Pastry Arts students, resulting in five gold medals.
Canadian Culinary Student Takes First Prize in Florida Tomato Contest
Courtesy of the Florida Tomato Committee
Think Tank: Serious Change Seriously Needed Now
In Case Anyone Has Forgotten…
Introducing Students’ Tastes to the Philippines
By using Filipino cuisine in your courses, you will help students master the five flavors of taste.
Umami – The Fifth Basic Flavor
It’s a hot culinary topic and everyone is looking to add it. So, what exactly is umami and how can you put it to work?
The Diary of a Cheese Lover
Instructor Patti Lang travels to Wisconsin for a total immersion cheese externship and receives a cow’s (uninvited) lick of approval.
Tracing Honey to Its True Source
A new initiative aims to keep honey sourcing pure and secure.
Start Small and Finish It All
This food waste saying – Start Small and Finish It All - was taught to my daughter when she was an outdoor education instructor between 2013 and 2014 in Occidental, Calif.