Teaching the basics of knife safety, non-COVID-19 related PPE, lifting and climbing, and the importance of call outs. Part one of a two-part series.

By Adam Weiner, JD, CFSE

Pivoting from feeding on-campus restaurant goers to feeding the food insecure.

By Paul Sorgule, MS, AAC

Creating an activity with boxes and food pictures helps students understand storage requirements, final cooking temperatures or even FIFO concepts.

By Dr. Jennifer M. Denlinger, CCC, CHEP

Ranchers attentively work two years to sustainably raise grass-fed beef. The meat is on a diner’s table for 10 minutes. “And in those 10 minutes, our months of work come down to how well (a chef) prepares that meal. So, handle it with care.” Australian Rancher Paul Crock  

By Thomas Smith

MSU Denver sees enrollment growth and success in meeting class objectives during the pandemic.

By Lisa Parrish, GMC Editor