Chicago-based Kendall College School of Culinary Arts and the Center for the Advancement of Foodservice Education (CAFÉ) based in Annapolis, Md., are accepting applications for the 2011 CAFÉ/Kendall Green Award. In its third year, it is the first-ever national award to recognize secondary and postsecondary culinary-arts and baking/pastry programs for their commitment to sustainability. In addition to the award, the winner will receive a $1,000 cash prize plus complimentary registration to the 7th-Annual CAFÉ Leadership Conference, June 23-25, in Providence, R.I.
All secondary and postsecondary culinary-arts and baking/pastry programs in the United States, whether diploma- or degree-granting, are eligible. Selection criteria are based on the integration of sustainability into educational programs and/or operations.
“Sustainability is integral to the Kendall culture from our mission statement to our curriculum and operations,” said Christopher Koetke, CEC, CCE, executive director of the Kendall College School of Culinary Arts and vice president of the Laureate International Universities Center of Excellence in Culinary Arts. “With this award CAFÉ and Kendall recognize the sustainability commitment of educators and programs across the nation and build the body of knowledge that can help other institutions in their journey toward sustainability.”
According to Mary Petersen, founder and executive director of CAFÉ, the winning program will be selected for its level of innovation; perceived impact on students’ understanding of sustainability practices and their importance; and the ease with which elements of the winning program can be implemented in similar programs nationwide. “We hope to hear from many programs across the country whose commitment to teaching sustainability will serve as an inspiration to all schools,” Petersen says.
The recipient of the 2010 CAFÉ/Kendall Green Award was Faith Jennetta, program coordinator and baking instructor for the Technology Center of DuPage (TCD), a high school in Addison, Ill. She was recognized for her tilapia aquaculture project at TCD. An interdepartmental learning experience that includes both culinary and landscape students, the program provides practical experience in aquaculture, fish butchery and cookery. The entire program is taught under the school’s guiding principle, “Be respectful of food, the environment and each other.”
For more info, click AWARD INFORMATION. Applications must be postmarked no later than April 1, 2011, and the winner will be notified by May 1, 2011.