Actively encourage students to participate in and create food waste reduction concepts.

By Dr. Jennifer Denlinger, CCC, CHEP

Teach students to differentiate between different table service styles and what makes good and bad table service.

By Dr. Jennifer Denlinger, CCC, CHEP

Illustrating sodium and sugar levels in students’ beverages is eye-opening when discussing healthy beverage options.

By Dr. Jennifer Denlinger, CCC, CHEP

Blind tasting gluten-free, sugar-free, egg-free brownies spark discussions about the benefits of modifications due to nutritional requirements.

By Dr. Jennifer Denlinger, CCC, CHEP

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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