![Two-part Series: Mayo’s Clinic Strategies for Online Teaching](/media/k2/items/cache/2a730b965606ef441dc0754edc28d85b_M.jpg?t=20151204_185124)
Two-part Series: Mayo’s Clinic Strategies for Online Teaching
Wednesday, 02 December 2015 23:20Dr. Mayo debunks the myths of teaching online courses in a two-part series from the teacher’s perspective.
Dr. Mayo debunks the myths of teaching online courses in a two-part series from the teacher’s perspective.
Evaluate your culinary program’s effectiveness by asking these very important assessment questions. The program’s credibility and value could depend on it.
So, are you looking for the next hot trend in the culinary world? Maybe you should leaf through Vogue or search Motor Trends for insight. Popular lifestyle trends, including fashion, automotive and even construction, provide clues to the next hot menu item, according to Corporate Executive Chef David Macfarlane.
By John Laloganes, M.Ed., Level III Sommelier, Kendall College
For the past 18 years, it has been my belief and practice that engaged students become more proactive and purposeful and ultimately more stimulated during the learning process. Once students become more active, they become more open to learning—most are able to relate to and retain the content more effectively than passive students.
Emmi Roth USA and the Wisconsin Milk Marketing Board welcomed three culinary instructors and three culinary students from around the country to participate in a Wisconsin Cheese Immersion learning experience.