All manuscripts considered for publication should begin with a title suitable for the running head, not exceeding 50 character spaces. Each manuscript should be summarized in an abstract of 100 to 150 words. Below the abstract provide 4–8 keywords for indexing purposes. Avoid abbreviations, diagrams, and references to the text in the abstract. Once approved, the full manuscript will be submitted.

Submitted papers must be a minimum of 2,500 words, and may not exceed 3,500 words, excluding charts, graphs and tables. Pictures are not accepted. All submitted papers shall use the formatting of 12 point Times Roman font, double-spaced, 1-inch margins in Word format. As a double-blind peer-reviewed journal, submitters should omit all names and references of institutions to insure a blind review. The author(s) should also list keywords and phrases at the beginning of the paper. 

Papers should be submitted directly to Editor-in-Chief Jean Hertzman at Jean Hertzman This email address is being protected from spambots. You need JavaScript enabled to view it. and be sure to omit any pages with author or institution references in the manuscript submitted for review. The manuscript will be downloaded, reviewed to ensure anonymity, and then passed on to a team of blind reviewers. (References to specific institutions can be changed to “at a small college in a central US city”…)

Finalized papers reviewed and edited would be resubmitted in 12 point Times Roman font, single-spaced, 1-inch margins, with all author and institutional names, in PDF format for publication to ensure no further changes in the text. 

It is assumed that the works submitted to the Journal of Culinary Education Best Practices have not been submitted or published elsewhere, unless the author indicates otherwise. The Journal of Culinary Education Best Practices ordinarily assumes the responsibility of obtaining the copyright for works it publishes under a publication agreement at the time of submission.