The Culinary Institute of America (CIA) welcomed its first class of 24 students who began studies toward their associate degrees in culinary arts at the college's San Antonio campus on Monday, August 22. Prior, CIA San Antonio students would earn a certificate in culinary arts, then transfer to the college's Hyde Park, N.Y., campus to complete their degrees.

The new associate degree in San Antonio is based on the same unmatched curriculum the college has been teaching at Hyde Park for decades. Designed to prepare students for a successful career in the dynamic foodservice and hospitality world, a CIA education provides graduates with a command of both classic and contemporary culinary methods and professional practices.

The Research Chefs Foundation (RCF) announces the addition of a new scholarship funded by the Gum Technology Corporation. Beginning in 2012, the RCF-Gum Technology Hydrocolloids Culinology® Scholarship will provide financial assistance in the form of a $4,000 scholarship for qualified individuals who exhibit a demonstrated interest in the application of gums, starches and gum-starch blends in developing food products. Culinology® is the blending of culinary arts and the science of food. The deadline for scholarship applications is November 1, 2011. For more information, visit http://www.culinology.com/scholarship-opportunities.

The U.S. restaurant industry continues to recover after several economically challenging years. During this time in which many culinary professionals are seeking work or are striving to validate their skills to employers, many find that professional certification is key to maintaining a competitive edge in the industry. Now, professionals who hold the Certified Executive Chef® (CEC®) designation through the American Culinary Federation (ACF) can boast that their certification is accredited by Washington, D.C.-based National Commission for Certifying Agencies (NCCA).

The National Restaurant Association Educational Foundation is encouraging restaurant-industry professionals to identify and nominate outstanding candidates for its 2012 awards: the College of Diplomats, the Michael E. Hurst Lifetime Achievement in Education Award and the Thad and Alice Eure Ambassador of Hospitality Award.

Submissions can be made online, mailed or faxed to (312) 566-9733. The nomination deadline is Aug. 31.

For the second consecutive year, Kendall College School of Culinary Arts students took home gold medals as winners of the American Culinary Federation’s (ACF) National Baron H. Galand Culinary Knowledge Bowl. The students beat finalist teams from Colorado, Georgia and Pennsylvania at the event, which was held today during the 2011 ACF National Convention at the Gaylord Texan in Dallas on July 24.

The Kendall College team, representing the ACF’s Central Region and consisting of Gabriele Ausraite, Robert Baki, Jacob Clara, Paige Rogers and Jacqueline Wallner (captain), competed against teams representing foodservice-training programs at schools in the ACF’s Northeastern, Southeastern and Western Regions.

This fall, the Center for the Advancement of Foodservice Education (CAFÉ) is offering its first workshop on catering operations and curriculum at Sullivan University. The school’s National Center for Hospitality Studies (NCHS) will host the event featuring keynote speaker Michael Roman, president and founder of Catersource Magazine, Conference and Tradeshow, from Friday, Oct. 21, through Sunday, Oct. 23. Registration is $374 per person through Sept. 1 ($474 after) and includes a welcome reception, two breakfasts, two lunches, a chef jacket and all educational materials.