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Features

Positive Properties of High Oleic Soybean Oil

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A ubiquitous oil finds its way into applications from snack foods to desserts.

By Lisa Parrish, GMC Editor
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Features

Scholarships Totaling $7,000 Available to Culinary Instructors

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CAFÉ award and scholarship applications due by April 1. Recipients earn cash prizes, free registration to CAFÉ’s conference and will be honored at awards ceremony.

By Lisa Parrish, GMC Editor
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Features

Culinary Math Teaching Series: Basic Unit Conversion

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Not all fluids measure eight ounces in one cup. Understanding a sense of weight and the difference between fluid ounces and ounces.

By Linda Blocker, Associate Professor at the State University of New York at Delhi
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Future Thinking in Education

Ensuring a Positive Culinary Education Review

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Educators must ensure graduates own essential aptitudes and attributes before donning the cap and gown.

By Paul Sorgule, MS, AAC
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Fifty-Minute Classroom

Seafood Sustainability Part Two: Where Do We Go from Here?

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Discussing the benefits and challenges of seafood sustainability with students.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Guest Speakers

Teaching Proteins from Complete to Alternative

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Surprising students with a broad range of proteins and their nutritional importance.

By Dr. Jennifer Denlinger, CCC, CHEP
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