Gold Medal Classroom:
The official ezine for CAFE | September 2020 issue
50 Minute Classroom: Teaching culinary topics across core subjects and using students’ interests as lesson plan inspiration.
Mayo’s Clinic: Zoom in on top teaching strategies. Part two.
Think Tank: We need to face the current harsh reality and stand up, take a deep breath, bring our teams together and ask the question: “Now what?”
ONLINE CULINARY EDUCATION:
Instructors’ online tips and techniques: Instructors share ideas about what works in online instruction.
Seven activities to build community and positive classroom culture during online learning: Ideas for creating authentic connections, meaningful relationships and classroom camaraderie through the screen. (SmartBrief on EdTech/New York Times tiered subscription model)
CAFE TALKS PODCAST:
Episode Five: The ethnicity of soul food with Chef Keith Taylor.
DID YOU KNOW?
CAFE’s Industry Resource Center lists more than 80 commodity boards, associations and growers with links to their foodservice web sites. Educators can find classroom visual aids, downloadable materials, blogs, videos and research. Featured industries include meat, poultry, seafood, produce and dairy to name a few.
CAFE Lesson Plan: The World Bean Kitchen—Passport to Flavor
The Culinary Institute of America’s ProChef e-learning, “The World Bean Kitchen: Passport to Flavor,” presented by the Northarvest Bean Growers Association, debunks some of the myths that surround the cooking of dry beans. Learning segments include “Beyond Bean Basics,” “Bean Nation: The American Experience,” instructional videos and more.
CAFE Industry Resource Center Feature: Wheat Foods Council
This one-stop source for everything about wheat and wheat food nutrition features the latest news and research, trending topics, tips, recipes, and more. Members of the WFC include grain producers, millers and bakers, baking suppliers, and life science companies. The Council develops sound educational and promotional nutrition programs that reach health and nutrition professionals, chef and menu developers, opinion leaders, media, and consumers.