Objective: Learn and put into practice foodservice trends and leadership techniques to prepare students for meaningful careers in the hospitality industry.
Here are 5 events to help you and your educational team achieve your 2011 objectives:
Submit a proposal and/or attend the first-ever Symposium for Best Practices in the foodservice classroom, June 23, 2011, in Providence, Rhode Island. Special presentations for both secondary and postsecondary instructors.
Attend the 7th Annual CAFÉ Leadership Conference and listen to why Chef John Folse is opening a new restaurant for the future called R’evolution and learn how Graham Kerr has partnered with schools in the Pacific Northwest as his legacy focus. The conference will also offer two important Trendsetters panels and will be held in the newest state-of-the-art LEED-certified culinary training center in the United States.
Participate in the first-ever Sustainability Summit for Educators and leave with curriculum ideas, partnership opportunities, and specific classroom activities with an eye to the future, July 15-17, in Chicago.
Travel to San Diego, July 29-31, for a hands-on workshop on International Desserts that will help you spice up and expand your students’ global knowledge of cuisines.
Is your program involved with catering operations? Come to the only catering-degree program in the United States for a weekend of operations as well as curriculum guidelines and some fun cooking experiences to incorporate into your own catering activities. Catering is the most effective community outreach that you can participate in. You will learn how to make it an important student activity, as well. October 21-23 in Louisville.
Subscribers will receive CAFÉ’s D.E.A.L. (Deal for Education and Learning) of the week, bringing to you/your classrooms industry’s offers to complement your foodservice teaching. Next week: Great D.E.A.L. from Indian Harvest!
