Scholarship/Awards

Aug 23, 2019, 22:48
Idaho Potato Commission Post-Secondary Innovation Award
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Idaho Potato Commission Post-Secondary Innovation Award

03 August 2019

Idaho Potato Commission Post-Secondary Innovation Award:
Annmarie Chelius, the Academy of the Culinary Arts, Atlantic Cape Community College, Mays Landing, New Jersey

An online course that saves students’ money and time, reduces food waste, and qualifies students to apply for financial aid has eared Annmarie Chelius CCE, CHE, CWPC, the IPC Innovation Award honors. Every Academy of the Culinary Arts student must take the two-credit, Applied Culinary Nutrition class, taught by Chelius. The class is offered on campus and online. Providing the online class option is beneficial to the college as its delivery is less expensive than the traditional face-to-face option. Students also save time and money with less traveling to and from campus. Another online class benefit is that Chelius allows her students to create their own recipes rather than requiring formulas that employ an extended pantry. (The idea to utilize a student’s at-home kitchen originated when Chelius participated in the James Beard Educational Foundation’s Full Use Kitchen course where food waste is reduced by finding ways to use odds and ends.) Food waste is further reduced as students’ family and friends are the recipients of class cooking projects. Finally, the online course is accredited, which allows students to apply for financial aid, a great benefit to the class participants.