By Dr. Fred Mayo, CHE, CHT

Less easy than it might seem, there’s a strategy to forming small groups that makes group activities in class more effective and enhances student learning.

Last month, we discussed ways of expanding the range of activities in a classroom by using pairs. This month, we discuss small groups and small-group work. Most of us have developed a series of individual, small-group and large-group activities that work for the courses we teach, and we are always looking for more ideas. This Mayo’s Clinic may help you think of some new ideas.

To make small groups successful, we must consider how we create the small groups, what we ask them to do, and what resources they need.

By Michael Riggs, Ph.D., CEC, FMP

Part 1 of a two-part story of an educator’s learning excursion this past summer.

Over the summer of 2010 I was given a unique opportunity to spend 14 days in England at Oxford University studying the history of European cuisine. First let me say that what took thousands of years to develop could not be researched in 14 days even with the 100 miles of books at the Oxford Bodleian Library. But what I did learn and experience came in the form of the best kind of research, eating and having conversations with chefs, restaurateurs and the people of the countries I visited. Let’s begin my journey …

London
Truly an “international cuisine city” with more than 100 cuisines being served in some of the finest restaurants in Europe. London has gone through a culinary explosion in the past decade, according to Geoff Booth, assistant principal (vice president) of the oldest culinary school in London, which was established by Chef Auguste Escoffier and Hotelier Cesar Ritz, two of Europe’s leading industry icons of the 1900s at Westminster Kings College of Hospitality.

Educators and students were among the 38 finalists who rose to the occasion in the California Raisin Marketing Board’s final bake-off.

The California Raisin Marketing Board, the state marketing order that represents nearly 3,000 California raisin growers, announced 13 winners in its third-annual America’s Best Raisin Bread Contest held recently. The “bakers’ dozen” winners rose to the top among a total of 85 initial entries submitted by professional and student bakers from throughout the country.

“This year’s formulas exceeded our expectations by featuring diverse California raisin-inspired breads and bakery products—from savory Raisin Focaccia Bread with goat cheese and caramelized onions to sweet Raisin Pecan Caramel Rolls,” said Larry Blagg, senior vice president of marketing for the board.

The mission of the America’s Best Raisin Bread competition is to recognize and celebrate aspiring and working bakers for their skills. To allow the bakers more creativity and to broaden the range of products, this year’s artisan and commercial baking categories were expanded to include raisin rolls, pastries and other breakfast breads.

By Edward M. Korry, CSS, CWE

A server needs to seize the opportunity for determining the type of sparkling wine his or her customers prefer.

Champagne and sparkling wines conjure up images of celebration, elegance and pure enjoyment. While frequently perceived as merely a reception wine, the styles of sparkling wines vary enormously, and if properly understood can enhance a restaurant’s bottom line and a server’s income considerably. The key is to also provide commensurate quality service.

Many people refer to any sparkling wine as champagne, though only wine from the specific geographic appellation, 70 miles northeast of Paris, France, can rightfully be called Champagne. Champagne sets the standard for sparkling-wine production, and until 1990, other appellations both within and outside of France were able to refer to the champagne method on their labels. Since then no other EU wine may even refer to the term. In the United States, we have 14 semi-generic labels including champagne. Most U.S. sparkling-wine producers refer to their wines with the term CM/CV on the label. This refers to classic method and classic grape varieties, which includes chardonnay, pinot noir and pinot meunier.

Culinary leaders from the Western Hemisphere gathered last month in San Antonio to celebrate El Sueño, The Culinary Institute of America’s mission to promote Latino diversity in the foodservice and hospitality industries.

The Culinary Institute of America celebrated the official opening of its expanded 30,000-square-foot campus in San Antonio, Texas, in October 2010 with a festival that included food, music, a healthy-snack competition for local high-school students and culinary demonstrations by chefs ranging from Rick Bayless to Johnny Hernandez. The opening marked the completion of the second phase of the CIA's El Sueño initiative that was launched in San Antonio to promote Latino diversity in the foodservice industry.