Dr. Fred Mayo discusses tactics to objectively grade writing assignments for instructors and students. 

How and where will you enjoy your next meal? The answer should not be in your car, over the computer or in front of the television.

Look into the future of culinary education and dare to “think different.”

Green classrooms prepare only in-season food, grown locally and sustainably. These are only a few reasons SRJC’s Culinary Arts Department earned the CAFÉ/Kendall College Green Award.

As influential future chefs, current students must truly understand the basics of sustainability: reduce food, water and energy waste and maximize your use of everything at hand.