A practical and research-based analysis of culinary education’s challenging partnership with the foodservice industry.
By Lisa Parrish, GMC Editor, and
Christopher Bates, MEd, CCC, CCE, NPE
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Sun Valley Culinary Institute illustrates how students can pursue a cost-effective education featuring classroom instruction and mentoring in professional kitchens.
By Lisa Parrish, GMC Editor
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Chef Daniel Pliska delivers a detailed timeline and ingredient list to teach 101 culinary students how to manage time and create a multi-layered chicken dish.
By Daniel Pliska, Ozarks Technical Community College
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By the Community College of Allegheny County
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Read on to discover one instructor’s expertise in locating culinary work opportunities for students in and out of school.
By Lisa Parrish, GMC Editor, and Mary Levinski, Teacher and Department Chair at Sauk Rapids-Rice High School, Minnesota
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