Gold Medal Classroom: 
The official ezine for CAFE  |  May 2020 issue

A report by the Sterling-Rice Group gives artful, innovative strategies for restaurateurs operating during Coronavirus restrictions. The report creates a teachable moment for students and employers alike.

By Lisa Parrish, GMC Editor

Diners turn to comfort foods in uncertain times. Update classic applications for the warmer months with a fruit-forward twist.

By DOLE Foodservice

Rating scale questions for students and opened-ended, thought-provoking questions about online teaching guide instructors in fall planning.

By Dr. Fred Mayo, CHE, CHT

Let’s grab the opportunity to lead change rather than have it chase us down the wrong path.

By Paul Sorgule, MS, ACC

A new, free online course, powered by Rouxbe, allows foodservice professionals to earn up to 25 continuing education ACF credits.

The Culinary Institute of America announces the first online bachelor’s degree program, a Bachelor of Business Administration (BBA) in Food Business Leadership. The program is designed specifically for those with CIA associate degrees who have been working in the industry for at least four years since graduating. Applications are now being accepted for the inaugural class, to begin this September.

CAFEvision

CAFÉ has a terrific library of on-line educational materials AND we are looking to add to them and feature them on a regular basis so that you can keep up to date with techniques and information.

CAFE Future

Professional Development
Process of improving and increasing capabilities of staff through access to education and training opportunities in the workplace, through outside organization, or through watching others perform the job.