Preparing Students with a Thirst for Knowledge
Thursday, 31 May 2018 12:51The manner in which curriculum is delivered should set the stage for the development of knowledge workers.
By Paul Sorgule, MS, AAC
Preparing Students to be Problem Solvers – Now and in the Future
Friday, 27 April 2018 23:01Problem solving-skills can be taught and must be learned for a successful long-term culinary career.
By Paul Sorgule, MS, AAC
Culinary Educators Share Societal Responsibilities
Monday, 09 April 2018 12:09Incorporating nutritional concepts to improve students’ health and the public they will serve.
By Paul Sorgule, MS, AAC
What’s Next in Culinary Education?
Tuesday, 27 February 2018 15:37From politics to profitability, Chef Paul Sorgule gazes into a crystal ball and discusses a different, dynamic and fruitful future for culinary curricula.
By Paul Sorgule, MS, AAC
Not too Late to Plan for Training the Trainer
Friday, 26 January 2018 11:31Help faculty members make it real by staying relevant, thinking differently and getting a good start.
By Paul Sorgule, MS, AAC