Teacher’s Study Abroad Program Opens Eyes and Hearts
Zambian people teach lessons that translate into US culinary programs.
By Lisa Parrish, GMC Editor and Elise Chonko, baking and pastry arts instructor at the Chesterfield Career and Technical Center at Hull Street in Richmond, Va.
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Understanding Students’ Needs When Mental Health Enters the Classroom
Help students suffering from excessive stress with anxiety-relieving strategies.
By Thomas Meyer, National Louis University/Kendall College
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Culinary Math Teaching Series Revisited
Review helpful culinary math teaching techniques from a talented math culinary arts instructor.
By Lisa Parrish, GMC Editor
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Teaching a Reel Generation
Creating realistic expectations for students immersed in Instagram reels and TikTok. Instant gratification does not come in an instant.
By Wook Kang, Executive Director of Partnerships/Program Chair at National Luis University/Kendall College
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Doing Our Part: Creating a Setting That Points Toward a Long, Healthy, Happy Life
Culinary educators need to help students understand how to pass on this knowledge to the consumers they will serve.
By Paul Sorgule, MS, AAC
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Learning the Sweet Sweetener Lesson
Students begin understanding the relationship between sugars/sweeteners and nutrition by completing a thoroughly sweet tasting chart.
By Dr. Jennifer Denlinger, CCC, CHEP
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Earning and Learning: Hamra Enterprises Launches On-site Homework Program to All Locations Nationwide
Expansion of pilot program pays student employees for up to one hour of school studies per shift. It also awards cash bonuses for good grades.
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Plant Forward + Globally Inspired = Mushrooms
Mushroom Council and Culinary Institute of America launch “Mushrooms in the Plant-Forward Kitchen” video series.
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