Preparing Students to be Problem Solvers – Now and in the Future
Friday, 27 April 2018 23:01Problem solving-skills can be taught and must be learned for a successful long-term culinary career.
By Paul Sorgule, MS, AAC
Problem solving-skills can be taught and must be learned for a successful long-term culinary career.
By Paul Sorgule, MS, AAC
Incorporating nutritional concepts to improve students’ health and the public they will serve.
By Paul Sorgule, MS, AAC
From politics to profitability, Chef Paul Sorgule gazes into a crystal ball and discusses a different, dynamic and fruitful future for culinary curricula.
By Paul Sorgule, MS, AAC
Help faculty members make it real by staying relevant, thinking differently and getting a good start.
By Paul Sorgule, MS, AAC
A teaching joy is to witness self-enlightenment which helps change the world – one student at a time.
By Paul Sorgule, MS, AAC