Putting a HACCP Plan in Culinary Courses across the Curriculum

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The Impact of Three-Star Continuing Education

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Shades of Green—Sustainability Efforts in Culinary Programs

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Teaching Hunger to Culinary Students

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Industry Keynote with Chef Beverly Kim

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Fred Mayo’s Keynote “Partnering”

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American Lamb Board Trends presentation

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National Honey Board Trends presentation

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Dole Trends Presentation

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Barilla Trends presentation

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