2028

February 2021 Issue

Gold Medal Classroom:
The official ezine for CAFE | February 2021 issue

FEATURES:

Learning Microorganisms Image

Taking advantage of online education’s growth opportunities: MSU Denver sees enrollment growth and success in meeting class objectives during the pandemic.

Learning temperatures and microorganisms made easier with creative matching games. Read how to increase student engagement in Food Safety and Sanitation class.

COLUMNS:

Guest Columnist Amanda Miller: Building character and culinary skills are benefits of student competitions. Be careful, adding an instructor incentive might require a wardrobe change or new tattoo.

Think Tank: What are the future career tracks for culinary graduates? Anticipate change, prepare for it, and stay ahead of the market that will never slow down for us.

50 Minute Classroom: Understanding the basics of seasonings and spice blends. What salt percentage is in your favorite seasoned salt and which pepper varieties are used in ground black pepper?

MEET THE GROWER

Pecans in a Nutshell: It takes pecan trees seven years from planting to finally produce nuts. Farmers need to plan – sometimes 35 years ahead – and that is just what the Ivey family did in west Texas.

BREAKING NEWS:

Buzzworthy News: Honey ranks as Americans' preferred sweetener overtaking white sugar.

Students still have nearly three weeks to apply for more than $80,000 in Culinary Arts and Food Science Scholarships from Goya Foods.

DID YOU KNOW?

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. Featured industries include meat, poultry, seafood, produce and dairy to name a few.

CAFÉ Visions Resource Feature:
Click here and watch Vivan Cadbury of the Culinary Institute of America and her presentation, “Teaching Hunger to Culinary Students” at a previous CAFÉ Leadership Conference.

CAFÉ Guest Speaker Feature:
Click here and read Pastry Chef Instructor Heidi Hedeker discussing flatbreads, from their history to uses such as thin-crust pizzas.