The nationally-recognized Dining Lab and Pastry Kiosk are student-run operations that double as immersive classrooms which earned the CAFÉ/IPC Innovation Award.

The modern-day chef’s uniform and hat can be traced back to the 16th century but some of the history is a little murky.

By focusing on ourselves, our diets, sleep, exercise patterns, and time out of the classroom, we transform ourselves into better educators.

Keep students growing intellectually by adding student-developed assignments that add spark, imagination and encourage students to take responsibility for their academic growth.

Keep your program relevant by making program assessments and begin the third quarter on a path to success.

Teaching students to give back is a quality lesson worth teaching.

Named for the late chef Marie-Antoine Carême or “King of Chefs and Chef of Kings,” Chef Adam Wiener earns top medal.

Audiences besides the instructor, student feedback and self-evaluation help make assignments more creative for students.

Light, effervescent beverages with lighter small plates or salmon sliders with a spirit-forward cocktail are possible pairings offered by Chef Kathy Casey.

Ancient grains add complexity and flavor depth to baked items while supporting a “healthy indulgence” market trend.