Students will learn steps involved in creating new food products including crafting a business model and forming a product’s competitive advantages.

By Lisa Parrish, GMC Editor
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The pastry layered in thin dough, stuffed with sweet and savory fillings has been baked for more than 600 years.

By Lisa Parrish, GMC Editor
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Chef Adam Weiner writes his final article in the 50 Minute Classroom series.

By Adam Weiner, JD, CFSE
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Teaching students to go beyond composting to achieve sustainability through mini lessons.

By Dr. Jennifer Denlinger, CCC, CHEP
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Finding time within programs to build students into competent cooks first.

By Paul Sorgule, MS, AAC
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