Teaching OSHA Safety in Culinary Programs
Teaching the basics of knife safety, non-COVID-19 related PPE, lifting and climbing, and the importance of call outs. Part one of a two-part series.
By Adam Weiner, JD, CFSE
Hands-on Training During the Pandemic
Pivoting from feeding on-campus restaurant goers to feeding the food insecure.
By Paul Sorgule, MS, AAC
Creating Mock Walk-in Cooler Helps Cement Storage Concepts
Creating an activity with boxes and food pictures helps students understand storage requirements, final cooking temperatures or even FIFO concepts.
By Dr. Jennifer M. Denlinger, CCC, CHEP
Cattle Raised on Regenerative Australia Ranches are Part of a Delicious Climate Solution
Ranchers attentively work two years to sustainably raise grass-fed beef. The meat is on a diner’s table for 10 minutes. “And in those 10 minutes, our months of work come down to how well (a chef) prepares that meal. So, handle it with care.” Australian Rancher Paul Crock
By Thomas Smith
Baker College Dean of Culinary Appointed to ACF Commission
CIM at Baker College’s Tom Recinella named to the ACF Education Foundation Accrediting Commission
Demonstrate what you “CAN DO” with U.S. Grown canned pears in annual CAN DO Challenge
By Pacific Northwest Canned Pear Service
