Canaries in the Coal Mine: Industry Partnerships in the Culinary Arts Classroom Point Toward a Greater Problem
A practical and research-based analysis of culinary education’s challenging partnership with the foodservice industry.
By Lisa Parrish, GMC Editor, and
Christopher Bates, MEd, CCC, CCE, NPE
Feedback & comments: GMCeditor.CAFE@gmail.com
Research Article: Industry Partnerships in the Culinary Arts Classroom Point Toward a Greater Problem
A practical and research-based analysis of culinary education’s challenging partnership with the foodservice industry.
By Christopher Bates, MEd, CCC, CCE, NPE
Feedback & comments: GMCeditor.CAFE@gmail.com
The Best of Both Worlds: Classroom Training and Kitchen Mentoring
Sun Valley Culinary Institute illustrates how students can pursue a cost-effective education featuring classroom instruction and mentoring in professional kitchens.
By Lisa Parrish, GMC Editor
Feedback & comments: GMCeditor.CAFE@gmail.com
Lesson Plan: Timed Chicken Lab from Fabrication to Plating
Chef Daniel Pliska delivers a detailed timeline and ingredient list to teach 101 culinary students how to manage time and create a multi-layered chicken dish.
By Daniel Pliska, Ozarks Technical Community College
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The Importance of Education and Educators
Education is meant to draw forth not necessarily force feed by engaging inquisitiveness.
By Paul Sorgule, MS, AAC
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