Teaching OSHA Safety in Culinary Programs Part Two
Monday, 29 March 2021 11:40Teaching the basics of using unfamiliar equipment, burns and heat exhaustion, carts and speed racks, fire safety and evacuations.
By Adam Weiner, JD, CFSE
Teaching OSHA Safety in Culinary Programs
Monday, 01 March 2021 11:35Teaching the basics of knife safety, non-COVID-19 related PPE, lifting and climbing, and the importance of call outs. Part one of a two-part series.
By Adam Weiner, JD, CFSE
Know the Seasonings in Your Spice Blends
Friday, 29 January 2021 15:41Understanding the basics of seasonings and spice blends. What salt percentage is in your favorite seasoned salt and which pepper varieties are used in ground black pepper?
By Adam Weiner, JD, CFSE
Teaching Basic Food Service Economics at ALL Levels
Tuesday, 29 December 2020 17:31Instructors know culinary students understand foodservice economics when the class shakes their heads in disbelief at the profit earned for $100 in sales. Students must understand the bottom line.
By Adam Weiner, JD, CFSE
Virtually Teaching Student-led International Holiday Foods
Friday, 04 December 2020 12:31Students lead holiday cooking lessons based on their own culture or one assigned by the instructor.
By Adam Weiner, JD, CFSE