GMC Editor Announcement

Jul 30, 2021, 5:59
June/July 2021 Issue
4983

June/July 2021 Issue

Gold Medal Classroom: 
The official ezine for CAFE  |  June/July 2021 issue

FEATURES:

Baker In Front of CameraRevisiting the pros, cons and future of online culinary instruction: Instructors share their 2020-2021 distance education experiences and expectations of online assessments. 

A “Yes, Chef” attitude helped culinary instructor Brenda Nimmo maintain academic rigor as her institution switched to online assessments.

Two culinary instructors offer food for thought: John Lucchesi and Jason Kellogg discuss their ideas on how distance education has altered culinary education.

 

COLUMNS:

Sorgule 2

Think Tank: Will back to normal be normal? This is not the time to hope for a return to the way things were. This is a perfect opportunity for reinvention.

50 Minute Classroom: Facilitating mentoring for your female students can have a positive and lasting impact on their hospitality and culinary careers.

Guest Columnist Dr. Jennifer Denlinger: Culinary students view, taste, cook and develop their chocolate palate in this differentiation classroom exercise.


watermelonMEET THE GROWERS:

Watermelon: Vegetable in disguise or misunderstood fruit?
 

BREAKING NEWS:

cafe podcast logo finalHave you heard CAFÉ Talks Podcasts?
Click here to review and listen to all 26 episodes.CAFÉ Talks Podcasts are designed to educate, enlighten, entertain and reward listeners with the best of the culinary industry. CAFÉ Talks posts a new, free episode every other week. Listeners can utilize the information as discussion points in the classroom, as professional development for culinary educators, as strategizing sessions for program directors, or just interesting and fun information for the culinarian. Listen to the latest: Cordelia Verge discusses the “Cuisine of the Sun” and how growing up with parents Chef Roger Verge and his wife Denise shaped her life.CWC LOGO small

Coffee with CAFÉ
Watch 20-minute food industry trend presentations on topics including umami, the history behind Cal-Mex food trend, the valuable and versatile watermelon, honey at the sweet spot on menu trends and what students need to know about technology in today’s professional kitchen. Watch these free video presentations by clicking here!