September 2018 Issue
The Gold Medal Classroom:
The official ezine for CAFE | September 2018 issue
FEATURES:
Rambutan is a juicy sweet fruit from Southeast Asia that looks like a sea urchin but tastes sweeter than grapes.
Using fresh ingredients isn’t just trendy – it’s essential. Read insightful tips for farmers market browsing and preparing tomatoes, corn, melons and peaches.
LESSON PLAN:
Instructor Jack Kaestner illustrates step-by-step instructions on making lamb sausage for a variety of international applications.
COLUMNS:
Think Tank: Education as the driver not the passenger. Culinary programs can drive ideation around issues like sustainability, health and urban redevelopment.
Mayo’s Clinic: Honor codes help build a classroom culture now and throughout the year.
Guest Columnist David Pazmino, Newbury College: Handiwork by working with your hands. Chefs and bakers alike learn to cook with all the body’s senses. But, is the sense of culinary touch being lost?
50 Minute Classroom: Teaching the bowl trend – beyond poke - at the beginning of the school year.
BREAKING NEWS:
National food safety month highlights the future of food safety.
Colleges and universities can feed senior citizens' desire for dining choices and educational experiences.
CAFÉ’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. Industries featured include meat, poultry, seafood, produce and dairy just to name a few.
CAFE Resources Feature: Teaching Tips
Click here for a bulleted list of great teaching tips and tricks. Prove to the class why true and false tests don’t accurately measure knowledge. Learn how to play culinary Jeopardy. Finally, arrange a blind taste test to illustrate the power of branding and appearance versus taste.
CAFE Industry Resource Center Feature: California Kiwifruit
Learn about kiwis from their nutritional content to the proper way of kiwi “slooping” or slicing and scooping. The web site also features recipes, harvesting information as well as proper handling instructions.