The Journal of Culinary Education Best Practices is proud to publish its sixth article. This month’s topic is all about assessment and is written by Dr. Colin Roche from Johnson & Wales University.

The Journal is a publication for CAFE members. If you are interested in becoming a member, please click here.

Members not only enjoy the Journal articles, but also get discounts at both CAFE and ACF events.

Educational Best Practices Sessions at the 15th Annual CAFE Leadership Conference

This year we have 9 presentations on the educational best practices day. Three themes are covered:

• Sustainability
• Innovative Teaching Strategies
• New Frontiers in Culinary Education

The presenters will be featured in upcoming weekly updates. Their presentations are all geared to what’s new in our field of culinary arts education.

To register for the conference on June 20-22, 2019, click here.

James Beard Foundation

We are happy to announce that the James Beard Foundation curriculum will again be featured in a hands-on master class on the first day of the CAFE Leadership Conference. If you missed it this year, here’s another chance to participate in the movement to reduce waste in restaurant kitchens.

Stay tuned for more information!

Brightwater: A Center for the Study of Food: Sponsor of TWO Awards

• Green Award: Recognizes culinary programs that promote and incorporate sustainability efforts as part of their curriculum and operations. Click here for information about the Green Award
• Food Entrepreneurship Award: Identifies culinary programs that either 1) teach or encourage entrepreneurship in their programming or 2) implement revenue-generation and cost-savings into their operations. Click here for information about the Entrepreneurship Award

Idaho Potato Commission Innovation Awards

CAFE is proud to be partnering with the Idaho Potato Commission (IPC) once again as they sponsor the Innovation Awards for 2019.

This Award recognizes educators and/or programs at both the secondary and postsecondary levels who have shown to be innovative in their approaches to effective culinary arts education.

Examples of innovations can be in the areas of:

• New programs or
• New delivery methods or
• New partnerships or
• New relations with the local community

Click here for more information about the Innovations Award.

Sysco Educator of the Year Award

Thanks to Sysco for again sponsoring the Educator of the Year Award for 2019! This award is open to secondary and postsecondary educators as well as culinary educators working within the non-profit training sector. There will be two awards given.

The Committee will be looking for:

• a description of methodologies that exemplify innovative teaching techniques. Give examples.
• evidence of the educator’s professional commitment to the educational community and foodservice industry which might include school committee work, professional networking, and community involvement.
• a resume with the application.
• descriptions of ongoing professional development in both instructional and technical skills in the last few years.
• overall evidence that the educator has proven leadership in his/her profession; examples may include peer reviews, student evaluations, letters of recommendation, certificates and honors received, etc.

For more information about the Educator of the Year Awards, click here.

DATES TO REMEMBER

March 15-17, 2019

Deans and Directors Retreat, Charleston, SC

June 20-22, 2019
15th Annual CAFE Leadership Conference, Charlotte, NC