Professional development courses help instructors enhance their knowledge and skills through the convenience of online - and in many cases free – courses.

An ACF Survey finds craft, artisan, and locally produced beverages lead the 2019 beverage trends.

COLUMNS:

Mayo’s Clinic: Great customer service extends beyond solid table service. Teach students the broader definition and art of customer service.

50 Minute Classroom: Defensive cooking: fixing burnt and stupid requires an improvised, ready at a moment’s notice, back-up plan without panicking.

Think Tank: The most important director’s task is thinking beyond today’s chaos and planning for the best future culinary program. Chef Paul Sorgule provides stepping stones to achieve strong future strategies.

The Culinary Institute of America unveils The Kikkoman Teaching Kitchen

C-CAP receives the prestigious Bank of America Neighborhood Builders® Award

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 Lesson Plan: Turning a side of beef into primal cuts
Click here to read how Chef Alan Lazar’s meat fabrication workshop taught students how to take a steer from hindquarter and forequarter sections to primal cuts to cooked porter house steak.

CAFE Industry Resource Center Feature: US Cranberries
Cranberries, America’s Original Superfruit®, are one of only three commonly cultivated fruits native only to North America. They are a versatile, nutrient-dense fruit that can be easily incorporated into sweet and savory dishes. The site features a downloadable foodservice tool kit that incorporates many teaching tools.