Sep 25, 2024
Resources, resources, resources. What
we offer in the classroom is only one source important information
that will help our students be successful. The industry of food and
beverage chances so quickly that it is nearly impossible for our
classroom content to keep up.
Knowing what resources are available to help...
Sep 11, 2024
Engagement is the goal of every
faculty member. When a class is engaged then the dynamics around
real learning is evident. Getting to engagement is a challenge; a
challenge that requires helping everyone overcome their fears.
When teachers incorporate stories and improvisational
problem-solving that results from helping...
Aug 28, 2024
At a time of uncertainty within higher education, it is refreshing to know that there are knowledge leaders working to define what opportunities stand before us. Artificial Intelligence, education as a service industry, on-line education, enrollment decline, value assessment vs. rising costs, and an audience that...
Aug 14, 2024
As chefs we have an opportunity to make people smile, to satisfy a need, to inspire, to bring people together, and to express our art on a plate. There is an altruistic side to cooking that not only complements the pragmatic need to operate financially successful kitchens, but to also make a difference in people’s...
Jun 12, 2024
Everyone learns differently, yet many educational models focus on a standardized approach. To some, a traditional college education sets the stage for a successful future while for others a trade school is more appropriate. With respect to culinary education there is little argument over the value of a hands-on...