Culinary students view, taste, cook and develop their chocolate palate in this differentiation classroom exercise.

By Dr. Jennifer Denlinger, CCC, CHEP 
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Complex sweet flavor is a natural partner to a spicey taste and easy to showcase with an instructional tasting station.

By Lisa Parrish, GMC Editor

Influential tastemakers identify four new flavor themes: plants pushing boundaries; humble nosh; underwater, under discovered; and physiological eating.

By McCormick & Company

Student competitors remind instructors that teaching goes beyond textbook lessons.

By Adam Weiner, JD, CFSE

Establish a student passport that compliments a degree or certificate and defines a specific skill’s baseline ability.

By Paul Sorgule, MS, AAC