Diversity, Equity and Inclusion: Teaching Practices from two Culinary Instructors’ Perspectives
Inclusiveness across cultural, racial and socioeconomic levels leads to better student outcomes.
By Lisa Parrish, GMC Editor
Chef Thomas Meyer and Chef Marianne Albovias, Kendall College at National Louis University
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Knowing Flour’s Baking Job
Understanding the functionality of flour opens so many baking doors – there won’t be anything a baker cannot make.
By Lisa Parrish, GMC Editor
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CAFÉ’s Summer Conferences focus on Innovation and Culinary Student Success
17th Annual CAFÉ Leadership Conference and Deans and Directors Retreat will be held this June in Charleston, S.C.
By Lisa Parrish, GMC Editor
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Culinary Math Teaching Series: Advanced Unit Conversions
A descriptive visualization of weight and volume conversion helps math-stranded students understand complex problems.
By Linda Blocker, Associate Professor at the State University of New York at Delhi
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Variety Through Spice
Spice and herb identification and knowledge can open a new cook’s eyes to limitless culinary possibilities.
By Dr. Jennifer Denlinger, CCC, CHEP
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Culinary Etiquette
Creating respect, grace and compassion benchmarks in classrooms and kitchens.
By Paul Sorgule, MS, AAC
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The Power is Yours
Practical tips on teaching and learning how to change the world through actions addressing climate change.
By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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SEPC’s Second Annual Fresh Chefs Scholarship Now Open for Applications
Three culinary students will be awarded a $1,500 scholarship and all-expense paid trip to Southern Innovations conference in September. Deadline May 12.
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Fifth Annual Real California Pizza Contest Kicks Off with Search for Top Chefs
Entries open to professional chefs and culinary students with $30,000 in prizes for innovative pizzas using California cheese and dairy. DEADLINE: May 21.
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