Join the growing blenditarian movement; blend chopped mushrooms with meat for a menu item that is more delicious, nutritious and sustainable.
Chefs create contemporary pies with ethnic flavors, savory cheeses and healthy, local ingredients.
Demonstrating fractions and ratios with pizza slices circumvents students’ math fears
Wisconsin Cheese Externship for Culinary Instructors & Students: August 16-19, 2017
Does one of your top students have a love for all things dairy…especially cheese…and a hunger to learn more about cheese making, storage, handling and culinary functionality? If so, this could be the trip of a lifetime! Emmi Roth USA and the Wisconsin Milk Marketing Board are offering a Wisconsin Cheese Externship specifically for postsecondary culinary instructors and their students. Team up with a student to create a recipe showcasing a Roth® or Wisconsin cheese, and both of you could win a 5 day/4 night trip to Wisconsin for an artisan and specialty cheese immersion tour.
THE NATIONAL PORK BOARD “Be Inspired” COOKING COMPETITION 2017
Idaho Potato Commission Innovation Award 2017
Innovations in the use of Social Media
More than likely our students are glued to their mobile devices for not only social purposes but also for class assignments, research, ideas, information, and general all-around communication.
CAFÉ/KENDALL COLLEGE GREEN AWARD for 2017
The annual CAFÉ/Kendall College Green Award is the first national award to recognize secondary and postsecondary culinary-arts, baking/pastry and hospitality-management programs for their commitment to sustainability through the innovative ways in which they teach sustainability.